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. I’ve also included a Blueberry English Muffin flavor variant in the recipe. I’m not sure which one I like better! Pair the plain English muffin bread with this easy orange marmalade, and pair the blueberry English muffin bread with this blueberry jam recipe.
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.
You can make this English Muffin Bread recipe as is, or turn it into a Blueberry English Muffin Bread. I’ve included both recipes below and both are equally delicious, in my opinion.
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.
If you prefer making more traditional English muffins, try out my light and fluffy English Muffin recipe!
Here are a few other breakfast recipes I think you will love
I love pairing my English Muffin Bread with both of these spreads
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 whisk, wooden spoon or spatula, stir until a shaggy dough forms. (if you would like to make the blueberry English Muffin bread, see Notes below)
*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, or homemade strawberry jam
Notes
- Blueberry English Muffin Bread: add 1/3 cup blueberry jam and reduce milk to 3/4 cup. Heat the blueberry jam for 10-20 seconds in the microwave so that it is more of a pourable consistency and easily incorporates with the other ingredients. You can use this homemade blueberry jam or store bought.
- Active vs Instant Yeast: 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
5 Star all the way! I’ve been looking for a recipe that was easy and accurate. I LOVE this recipe. Make sure your dough is wet, not too dry. I doubled the recipe and froze a loaf. Not that it’s going to stay in the freezer that long but at least I have it for a backup. Definately make sure you grease and coat your pan well so your loafs don’t stick. Plust the corn meal give it great crunch. Enjoy!
Hi Karen! Sooo happy you loved this English Muffin Bread so much! It’s definitely a favorite in our household. Thanks so much for making my recipe :).
-Jolene
Instead of non-stick spray, may I rub a light coating of EVOO or butter, then corn meal. Or should I line the pan with parchment paper? Will be trying out this recipe this weekend.
Thank you, Lisa
Lisa,
Yes that will work perfectly fine! I hope you enjoy!
Happy baking,
Jolene
OK I was skeptical because I’ve had English muffin bread from the store and was not thrilled. I tried this recipe and my husband tried the fist piece. It smelled heavenly baking and even better in the toaster. He buttered it up, took a bite and told me it was terrible. Like really bad…I was shocked. He then proceeds to tell me that he will take care of the rest so we don’t have to suffer. 🤣 HE DIDNT WANT TO SHARE! I knew right then this was a keeper. I have made this recipe 4 times since I found it and am making a double batch today to take a loaf to a friend. It’s really a wonderful loaf of bread. Easy, straight forward and DELICIOUS!
Cheryl,
WOW! What a wonderful compliment! I am sooo happy you and your husband love this bread so much! Thank you for making my recipe 🙂
-Jolene
This bread was excellent! So good and delicious! It was so easy to make too! I have never heard of such an interesting kind of bread and was excited to try it as I enjoy English Muffins. I think this bread is better than any English Muffin I have ever bought! Thank you so much for sharing this excellent recipe with us!
Hi Mary!
Aw, your comment made my day! I am so glad you enjoyed this bread so much. I love how easy it is to make, too! Thank you so much for making my recipe 🙂
-Jolene