There's nothing better than homemade bread and this English Muffin Bread is easier than ever! All you need is just one bowl and a wooden spoon and no kneading of the dough!
This easy to make bread only needs one rise and once baked and sliced, it makes the most delicious toast.
Why make this bread
Homemade bread just can't be beat! The smell of it baking and then that first bite! Delicious!!!
This English Muffin Bread has all those nooks and crannies of a traditional English muffin which are just perfect for holding butter or jam.
My favorite way to eat this bread is toasted with jam. If you love toasted bread, then you will really love this bread. Not all bread toasts equally. It's true! But this bread makes some of the best toast.
It browns up perfectly around the edges and has just enough crunch while still remaining soft in the center. One more thing - it doesn't turn soggy just after toasting, like some bread does.
Making this bread couldn't be easier. You can mix everything in just one bowl with a heavy spoon. There's no kneading of the bread and no special folding of the dough. Just mix well and then pour into loaf pans.
This is a very wet dough, so pouring the dough is needed and you don't shape the dough. One rise is all you need and then it's into the oven and baked.
The hardest part about making this bread - waiting for it to cool before slicing! This really is important and so difficult when all you want to do is tear into a fresh loaf. But without letting the loaf fully cool, the bread will be a bit soggy and lose it's structure.
Key ingredients
- Flour - I use all-purpose flour
- Milk - I use whole milk, but 2% can be used as well
- Yeast - Active dry yeast
- Honey - You could use sugar if you prefer
- Oil - Canola or vegetable oil
- Baking Soda - Just a touch is used, but don't leave it out! The baking soda helps with a bit of extra rise and helps produce the beautiful holes in the bread.
- Cornmeal - Coats bottom of loaf pan
Step by step directions
- Heat the milk so it is warm to the touch
- Place in a large mixing bowl with the honey and yeast. Stir lightly.
- Allow mixture to rest for 5 minutes so yeast can bloom
- Add water and one cup of flour
- Mix in baking soda, salt, oil and an additional cup of flour
- Continue adding flour until all flour has been used. The dough will be very wet and shaggy. Stir well so all flour is well incorporated.
- Spray two bread pans with a nonstick spray and sprinkle with cornmeal. Shake cornmeal gently around pan so it covers all areas and dump out any extra.
- Pour half of the bread dough into each pan
- Spray a spatula with nonstick spray and use spatula to spread dough evenly in pan
- Cover pans with plastic wrap and allow dough to rise until it comes just below the top of the pan - about 45-60 minutes
- Bake in a preheated 375° oven for 35 minutes
- Remove from oven and let rest for 2-3 minutes and then remove bread from pans
- Place bread on a baking rack to fully cool.
- Once bread has been fully cooled, it can be sliced
Recipe tips
- Use a heavy spoon to mix dough
- This dough is very wet. Do not be tempted to add additional flour.
- Rise time will vary depending on your yeast and temperature of your kitchen
- I often spray the plastic wrap with a bit of nonstick spray before covering loaf pans. This prevents dough from sticking to the plastic wrap when it rises.
- Remove bread from loaf pans within a few minutes of removing from oven
- Allow bread to fully cool before slicing
Recipe Faqs
The bread will stay fresh for 2-3 days after baking. Once fully cooled, store the loaves in an airtight bag or container. Do not refrigerate bread.
Yes, the baked loaves of bread can be frozen. Once fully cooled, place each loaf in a freezer safe bag. Freeze for up to one month.
I like to slice my loaves before freezing.
More homemade bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my bread recipes.
English Muffin Bread
Ingredients
- 2 cups milk (warmed)
- 4 ½ teaspoons active dry yeast (2 packets)
- 1 tablespoon honey
- ½ cup water
- 5 cups flour
- 2 tablespoons oil
- 2 teaspoons salt
- ½ teaspoon baking soda
- 2-3 tablespoons cornmeal
Instructions
- Place milk in a large mixing bowl with the honey and yeast. Stir lightly.2 cups milk, 4 ½ teaspoons active dry yeast, 1 tablespoon honey
- Allow mixture to rest for 5 minutes so yeast can bloom
- Add water and one cup of flour. Mix well.½ cup water, 5 cups flour
- Mix in baking soda, salt, oil and an additional cup of flour2 tablespoons oil, 2 teaspoons salt, ½ teaspoon baking soda
- Continue adding flour until all flour has been used. The dough will be very wet and shaggy. Stir well so all flour is well incorporated.
- Spray two bread pans with a nonstick spray and sprinkle with cornmeal. Shake cornmeal gently around pan so it covers all areas and dump out any extra.2-3 tablespoons cornmeal
- Pour half of the bread dough into each pan
- Spray a spatula with nonstick spray and use spatula to spread dough evenly in pan
- Cover pans with plastic wrap and allow dough to rise until it comes just below the top of the pan - about 45-60 minutes
- Bake in a preheated 375° oven for 35 minutes
- Remove from oven and let rest for 2-3 minutes and then remove bread from pans
- Place bread on a baking rack to fully cool.
- Once bread has been fully cooled, it can be sliced. Each loaf can be sliced into 10 slices.
Notes
- Use a heavy spoon to mix dough
- This dough is very wet. Do not be tempted to add additional flour.
- Rise time will vary depending on your yeast and temperature of your kitchen
- I often spray the plastic wrap with a bit of nonstick spray before covering loaf pans. This prevents dough from sticking to the plastic wrap when it rises.
- Remove bread from loaf pans within a few minutes of removing from oven
- Allow bread to fully cool before slicing
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Wayne says
Ive tried English Muffin Bread recipes from five others. They have all been sporadically successful. This one has hit the mark three times in a row for me. I’m throwing the others out. Thank you. Wayne.
Kathy says
Thanks so much! Glad it's a keeper!!! 🙂
Maddy says
Is this using an 8x4 or 9x5 loaf pan?
Kathy says
Hi Maddy,
I use a 9x5 sized loaf pan. If you only have the smaller size pan, that will work though.
Enjoy,
Kathy
Valentina says
I love English muffins, so I know I'd love it in this sliced bread form. Love that there are still nooks and crannies! (And no kneading!) 🙂 ~Valentina
Kathy says
It really couldn't be any easier! 🙂
David @ Spiced says
Oh, I love English muffins! I've been in a habit recently of eating one toasted for breakfast and then another one for lunch with a scrambled egg. So good! Now I need to try this English Muffin Bread - what a great idea!!
Kathy says
Hi David,
If you love English muffins, then you will totally love this bread!
Kathy 🙂