English Muffin Bread
This English Muffin Bread is foolproof, and it’s the perfect bread for beginners, and experts alike. It requires no kneading, no fancy mixers, and it can be made in roughly an hour. It freezes well too! This bread has the characteristic nooks and crannies of an English muffin, but it’s way easier to make. You can toast this bread in your toaster, then spread butter, jam, a sprinkle of cinnamon sugar, or your favorite topping on top. This English Muffin Bread would make a great breakfast to start your day!
I absolutely LOVE English Muffins. I’ve made them from scratch before, and while they are fairly easy, nothing beats THIS English muffin bread. I truly couldn’t imagine an easier, faster bread to make than this. If you have a large bowl, a wooden spoon, and about an hour to spare, you can make this English muffin bread.
To be honest, I used to eat English muffins as a snack. I rarely ate them as a breakfast. It’s been some time since I’ve actually bought English muffins from the store, but now that most of my breakfast is on the go (I’m at that point in my life where my 4 young kids keep me moving from the minute I wake up), this English Muffin Bread recipe makes a perfect breakfast for me. Anyways, my favorite way to eat English muffins is to toast them (of course), then spread with butter and a sprinkle of cinnamon sugar. Remember, I have a sweet tooth! Mmm, I’m getting hungry thinking about it!
This English muffin recipe pairs really well with this easy orange marmalade. And, if you are looking for other delicious breakfast recipes, make sure you check out my favorite blueberry streusel muffins, these jumbo cinnamon rolls (which taste just like Cinnabon, if not better), and these Caramel Apple Danishes.
Here’s why you will love this recipe
This English Muffin Bread has all of the characteristic nooks and crannies of English muffins but in an easy, convenient loaf. This is way easier to make than individual English muffins. It also has the delicious cornmeal dusting around the edges which gives this a wonderful taste and texture.
Ingredients
You’ll need the following ingredients to make this delicious English Muffin Bread.
- instant yeast
- honey
- milk
- water
- all-purpose flour
- baking powder
- baking soda
- salt
Here’s how to make the English Muffin Bread
mix the dough
To a large bowl, add yeast, warm water, warm milk, honey (or sugar), flour, baking powder, baking soda and salt. Mix to combine, until a shaggy dough is formed. The dough is a very wet dough. A wet dough is lighter than a dry dough, therefore it is able to move more easily, and thus create more holes in the structure of the dough.
first and only rise
Add the dough to a cornmeal dusted 9×5 inch loaf pan. I like to spray my loaf pan with nonstick cooking spray, then add cornmeal to the pan. Tap the pan, tilting different directions so that you are able to coat all sides with the cornmeal.
Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap. Allow the dough to rise for 45 minutes, or until the dough reaches the top of the pan. I like to turn my oven on. Once it reaches 100 degrees F, I turn the oven off. This creates a warm environment for the dough to rise.
dust with cornmeal then bake
Dust the top of the English muffin bread with cornmeal then bake in preheated oven for 15-20 minutes. If you want the crust to be a bit crisper, bake closer to the 20 minutes.
Allow to cool
Allow the English muffin bread to cool for 20 minutes in pan before slicing.
Here are a few other breakfast recipes I think you will love
I love pairing my English Muffin Bread with this easy orange marmalade
Storage and Reheating
Store in an airtight container or zip-top bag for up to 1 week at room temperature.
Can I freeze this English Muffin Bread?
Yes, you absolutely can! Once completely cool place in a freezer safe zip-top bag. Freeze for up to 3 months. You can also pre-slice the English Muffin Bread. Add the pre-sliced pieces to a freezer safe zip-top bag.
reheating
I recommend toasting the English muffin bread before serving, but certainly you can eat it as is. It does taste delicious warm, so if you don’t toast it, you can zap it in the microwave for a few seconds.
Leave a Comment!
If you make this English Muffin Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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English Muffin Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
This English Muffin Bread is foolproof, and it’s the perfect bread for beginners, and experts alike. It requires no kneading, no fancy mixers, and it can be made in roughly an hour. It freezes well too! This bread has the characteristic nooks and crannies of an English muffin, but it’s way easier to make. You can toast this bread in your toaster, then spread butter, jam, a sprinkle of cinnamon sugar, or your favorite topping on top. This English Muffin Bread would make a great breakfast to start your day!
Ingredients
- 2 1/4 teaspoons instant yeast
- 3/4 tablespoon honey
- 1 cup milk, warmed to 110F
- 1/3 cup water, warmed to 110F
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 teaspoon salt
- Cornmeal for dusting the pan and top of loaf
Instructions
1. In a large bowl, add all ingredients. Using a Danish dough hook, wooden spoon or spatula, stir until a shaggy dough forms. (if using active dry yeast instead of the instant, see note at bottom of recipe)
2. Spray a 9×5 inch loaf pan with nonstick cooking spray. Sprinkle some cornmeal on the pan. Tilt and tap the pan until all sides are coated in cornmeal. Add the dough to the pan.
3. Spray the top of the bread with nonstick spray, then cover with plastic wrap and allow to rise in a warm place 45 minutes, or until the dough is at the top of the pan. I like to turn my oven on until it reaches 100 degrees F. Once it reaches this temperature I turn the oven off. This allows for the dough to rise in a warm environment.
4. Once the dough is done rising, preheat oven to 425F.
5. Remove the plastic wrap and sprinkle the top of the dough with cornmeal. Bake in preheated oven for 15-20 minutes. If you prefer a crisper crust, bake closer to 20 minutes.
6. Allow to cool in pan for 20 minutes before slicing.
7. You can toast the English muffin bread in your toaster or in your oven, then top with your favorite toppings. Some of my favorites include, butter, cinnamon and sugar and this easy orange marmalade.
Notes
- You can substitute active dry yeast for the instant yeast in this recipe. Use the same amount of active dry yeast. You will have to activate the active dry yeast before using. To do this, add the active dry yeast along with the warm water and milk to a bowl. Whisk to combine. Allow the mixture to sit for 5-10 minutes, or until the yeast is frothy and you see a few bubbles. You will also be able to smell the yeast smell. This means that the yeast is active and ready to be used. Add the remaining ingredients and proceed with the recipe.
- Storage – store this in an airtight container for up 1 week. You can also store this in the freezer for up to 3 months.
- Prep Time: 10
- Rising time: 45
- Cook Time: 15
- Category: Breakfast
- Method: Oven
- Cuisine: American
Made this for breakfast and everyone LOVED it! I made the easy orange marmalade recipe to go with this and both were wonderful!
Anna,
I am so happy this was such a favorite in your household! Glad you enjoyed the marmalade recipe too 🙂
-Jolene