The Best English Muffin Bread Recipe

If you’ve ever longed for those irresistible nooks and crannies of a classic English muffin, but wished for an easier way to enjoy them at home, this English Muffin Bread Recipe is simply a dream come true! Imagine a warm, golden loaf with a tender yet slightly chewy crumb, a pinch of tang from the yeast, and a crisp, cornmeal-dusted crust that toasts up perfectly. This loaf takes everything you love about English muffins and serves it up slice by slice, perfect for mornings, brunch, or any time you crave comfort. With a few pantry staples and a bit of rising time, you’ll have this bakery-worthy bread gracing your table in no time. Let’s dive in!

Ingredients You’ll Need

Don’t be fooled by the short ingredient list — each piece brings essential character to this English Muffin Bread Recipe. Simple, familiar ingredients come together for a loaf packed with texture and flavor, and you’ll appreciate how they work in tandem to give that signature lift, chew, and golden color.

• Flour: All-purpose flour is the sturdy base, giving the bread its signature texture and crumb. You may need a touch more or less depending on humidity and how you measure.
• Yeast: Active dry yeast (or 2 packets) is the magic that creates all those glorious bubbles and flavor.
• Honey (or Sugar): Adds a hint of sweetness and encourages the yeast to bloom beautifully — honey will give a lovely subtle aroma.
• Warm Water (110F): Just the right temperature to wake up the yeast; too hot or cold and it won’t rise properly.
• Kosher Salt: Boosts the flavor and controls the rise — don’t skip or skimp!
• Baking Soda: Lends a touch of lift and helps those craggy “crumpet-like” holes form inside.
• Warm Milk (110F): Adds richness to the dough and creates a tender, more flavorful crumb.
• Butter and Cornmeal: Butter for greasing the pans ensures a golden edge, while cornmeal dusting gives you that old-school muffin crunch on the outside.

How to Make English Muffin Bread Recipe

Step 1: Activate the Yeast

To kick things off, stir together the yeast, honey (or sugar), and warm water in a small bowl. The warmth and sweetness will coax the yeast into action, causing it to look creamy and bubbly after a few minutes. This is your sign that it’s alive and ready to lift your bread to glorious heights.

Step 2: Blend the Dry Ingredients

In a large mixing bowl, whisk together the salt, baking soda, and 1 cup of flour. This careful mix ensures the soda and salt are evenly distributed, which means every bite of your English Muffin Bread Recipe gets the benefit of these flavors and that classic rise.

Step 3: Add the Milk and Combine

Pour the warm milk into the foamy yeast mixture. Give it a good stir until everything is well combined. Warm milk not only activates more yeast, but it also softens the crumb and adds gentle richness once baked.

Step 4: Build Your Dough

Add the yeast-milk mixture into the bowl with your dry ingredients. Stir them together, then gradually add the remaining flour. You’re aiming for a very soft, goopy dough — it shouldn’t look like classic bread dough at all. Don’t be tempted to add too much flour; goopiness is key for those signature nooks and crannies!

Step 5: Spoon Into Prepared Loaf Pans

Generously butter your loaf pans and dust them with cornmeal for that authentic crunchy crust. Gently spoon the goopy dough into the pans (this English Muffin Bread Recipe will fill two 8-inch pans or a single 9-inch pan). Smooth the tops as well as you can and sprinkle a little more cornmeal over for good measure.

Step 6: Let the Dough Rise

Set the pans somewhere warm and draft-free and let your dough rise until it’s doubled and just reaches the top edge (or a smidge above) of the pan. Depending on your kitchen, this usually takes 30 to 45 minutes. The dough should be jiggly and light, holding its lovely bubbles — no peeking or prodding, just give it time!

Step 7: Bake to Perfection

Preheat your oven to 425F so it’s good and hot. Place your risen dough on the middle rack and bake for 15 minutes if you like a softer crust, or up to 25 minutes for a deep golden crunch. The loaf should sound hollow when tapped, and the internal temperature should hit 190F to 200F for the perfect bake. Let it cool before slicing (if you can wait!) for the tidiest crumb.

How to Serve English Muffin Bread Recipe

Garnishes

This bread positively shines when sliced, toasted, and topped with your favorite spreads. Try a generous swipe of salted butter, a drizzle of honey, or a dollop of berry jam. For extra indulgence, sprinkle with flaky sea salt or fresh herbs atop warm slices.

Side Dishes

A slice or two of English Muffin Bread pairs perfectly with everything from scrambled eggs and crispy bacon to smoked salmon and herbed cream cheese. It also makes outstanding avocado toast or the ultimate breakfast sandwich base — the hearty crumb won’t fall apart under any amount of toppings.

Creative Ways to Present

Get playful and cut the bread into thick sticks for dipping into soups, or use it as a savory base for mini pizzas or croque madame. Toast cubes of the bread for fabulous homemade croutons, or build breakfast strata layered with cheese and sautéed veggies. You can even package a loaf as a charming gift, wrapped in parchment and twine.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, the loaf keeps best wrapped tightly in plastic wrap or tucked into a resealable bag at room temperature for up to three days. The crumb stays tender, and the crust keeps its delightful chew, making it just as tasty on day three as day one.

Freezing

This English Muffin Bread Recipe freezes beautifully! Simply let the bread cool, slice if desired, and wrap tightly in foil before popping into a freezer bag. Freeze for up to three months. Grab and toast slices directly from the freezer for a quick breakfast or snack — no need to thaw first.

Reheating

For that classic English muffin experience, toast slices until golden in a toaster or on a hot griddle. You can also rewarm unsliced bread in a 300F oven, loosely wrapped in foil, until heated through. A minute or two in the toaster oven revives any slightly stale slices perfectly.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Just substitute the same amount of instant yeast, and you can skip the proofing step with water and honey. Mix it straight in with the dry ingredients, then add the liquids and proceed.

What’s the best way to know if the bread is fully baked?

The surest sign is the loaf sounding hollow when you tap the bottom, but for ultimate accuracy, a quick-stab with an instant-read thermometer in the center should read 190F to 200F. Underdone bread will be gummy inside, so don’t rush it.

Do I have to use cornmeal on the pans?

Cornmeal is classic for adding crunch and that nostalgic muffin flavor, but if you’re out, you can use semolina flour or even fine breadcrumbs in a pinch. The loaf will still bake up beautifully.

Can I make this English Muffin Bread Recipe gluten-free?

You can experiment with a good-quality gluten-free all-purpose flour blend, but the texture will be a bit different. Look for blends with xanthan gum added, and check the dough for the right “goopy” consistency before baking.

Can I double this recipe?

Of course! If you’ve got a crowd or want extra to freeze, double all ingredients and use four 8-inch pans or two larger ones. Rise and bake times generally stay the same, but always check doneness as oven temps can vary.

Final Thoughts

If ever there was a recipe to win hearts at the breakfast table, it’s this English Muffin Bread Recipe. With its comforting flavor, homey aroma, and easy, low-fuss process, it’s one you’ll find yourself making again and again. I can’t wait for you to try it, toast it, and discover just how simple and special homemade bread can be!

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