English Muffin Bread

Love English Muffins? Then you are going to flip over this English Muffin Bread. It’s the perfect bread for toasting and slathering butter, jam or peanut butter for breakfast or a snack. It has all the nooks and crannies that you love from the muffins, but it’s easier to make!

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If you love English Muffins then you are going to want to make this English Muffin Bread stat. It’s the perfect morning treat slathered with your favorite toppings or a pick me up for snack in the afternoon. Less fuss than making the muffins, but just as good.

It has all those nooks and crannies you love so your toppings melt into them. The best part is this bread is one of the easiest yeast breads to make. It only requires one rise and then you bake it!

If you are looking for an easy bread recipe to make and haven’t used yeast very much this is the perfect one to get you started!

Ingredients Needed for English Muffin Bread

• Milk
• Water
• Rapid Rise Yeast
• All-Purpose Flour
• Sugar
• Salt
• Baking Soda
• Corn Meal

I love that you don’t need bread flour for this recipe because it’s not something I typically have on hand. This bread recipe uses all-purpose flour that is always in my pantry!

Another great thing is this bread uses Rapid-Rise Yeast so it rises faster and you can enjoy your bread faster. You will skip the first rise of the dough due to using this rapid-rise yeast and shape the dough into a loaf shape after mixing and place it in the pan.

Making the Bread

• Bloom – The first thing you want to do is warm the milk and water about 120 degrees F and then add the yeast to the mixture. Let bloom about 5 minutes.
• Mix – In the bowl of your stand mixer add the yeast and milk mixture to the bowl. Then stir in flour, sugar, salt and baking soda. You want to make sure the dough is slightly sticky, but workable.
• Knead – In a stand mixer knead the bread on medium speed for about 7 minutes with dough hook.
• Pans – Spray two loaf pans (8×4”) with nonstick spray. Sprinkle cornmeal in pans and shake the pan so it evenly coats the pan.
• Rise – Let the dough rise in the pan until it has doubled which should take about 45 minutes depending on how warm your house is.
• Bake – Place the loaf pans in an oven at 400 degrees F. and bake for 25 minutes or until the bread is golden brown. Cool completely before slicing.

How to check doneness of bread

• When you tap the bottom of the loaf it should sound hollow
• The outside of your loaf should have a beautiful, even brown color.
• Internal temperature of the bread should be 190 degrees F.

Expert Tips

• You’ll know the yeast has bloomed if it foams or bubbles. This means the yeast is alive and active. If it doesn’t do this the yeast is dead and you’ll need to start over.
• Don’t have cornmeal? You can skip it, this just gives it the classic English Muffin taste and texture.
• For extra easy removal from pan grab a piece of parchment paper and place that in the pan before greasing and adding cornmeal with the sides hanging over the pan. Then prepare pan as instructed. This helps you lift the bread right out of the pan after baking.
• When letting bread rise make sure it’s in a room location and the area is draft free.
• Don’t slice the bread until it has cooled. The texture develops while it finishes baking during the cooling process.
• Be careful not to squish your bread when cutting. When you slice the bread use a long serrated knife and evenly saw back and forth instead of pressing down hard so you don’t squash the bread.
• If you want to freeze one of the loaves of bread make sure it’s completely cooled. You can either freeze it whole or slice it before freezing so you can grab individual slices when you want it. Wrap the bread in a double layer of plastic wrap, then a layer of aluminum foil. Slip it into a freezer zip bag. When ready to use let it thaw at room temperature.

Topping Ideas

• Strawberry Rhubarb Jam
• Pumpkin Butter
• Butter
• Peanut Butter
• Honey
• Cinnamon Butter
• Strawberry Butter

More Easy Recipes Using Yeast!

• You don’t have to go to the restaurant to get your favorite Rosemary Bread (Macaroni Grill Copycat)!
• One of the first yeast recipes I tried was Olive Garden Breadsticks. So light and fluffy!
• Crescent Rolls – These are so easy to make and so much better than the store-bought!

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 6 votes

English Muffin Bread

This is the perfect bread for toasting and slathering butter, jam or peanut butter for breakfast or a snack. It has all the nooks and crannies that you love from the muffins, but it's easier to make! 

Prep:1 hour hr 20 minutes mins

Cook:25 minutes mins

Total:1 hour hr 45 minutes mins

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Ingredients

• ▢ 2 c. milk
• ▢ 1/2 c. water
• ▢ 4 1/2 tsp Rapid Rise Yeast
• ▢ 5-6 c. all-purpose flour
• ▢ 1 Tbsp sugar
• ▢ 2 tsp salt
• ▢ 1/4 tsp baking soda
• ▢ 2 Tbsp corn meal

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Instructions

• Warm the milk and water over low heat until warm, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
• In the bowl of a stand mixer add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda. Test dough and add more flour if it's too sticky too handle. I ended up using almost the entire 6 cups of flour before mine came together. It should be slightly sticky, but workable.
• Knead on medium speed for 7 minutes with dough hook.
• Spray two 8x4 inch loaf pans with nonstick cooking spray. Then sprinkle them with corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
• Place the dough in the pan and let rise until doubled, about 45 minutes.
• Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.

Tips

How to check doneness of bread

• When you tap the bottom of the loaf it should sound hollow
• The outside of your loaf should have a beautiful, even brown color.
• Internal temperature of the bread should be 190 degrees F.

Expert Tips

• You'll know the yeast has bloomed if it foams or bubbles. This means the yeast is alive and active. If it doesn't do this the yeast is dead and you'll need to start over.
• Don't have cornmeal? You can skip it, this just gives it the classic English Muffin taste and texture.
• For extra easy removal from pan grab a piece of parchment paper and place that in the pan before greasing and adding cornmeal with the sides hanging over the pan. Then prepare pan as instructed. This helps you lift the bread right out of the pan after baking.
• When letting bread rise make sure it's in a room location and the area is draft free.
• Don't slice the bread until it has cooled. The texture develops while it finishes baking during the cooling process.
• Be careful not to squish your bread when cutting. When you slice the bread use a long serrated knife and evenly saw back and forth instead of pressing down hard so you don't squash the bread.
• If you want to freeze one of the loaves of bread make sure it's completely cooled. You can either freeze it whole or slice it before freezing so you can grab individual slices when you want it. Wrap the bread in a double layer of plastic wrap, then a layer of aluminum foil. Slip it into a freezer zip bag. When ready to use let it thaw at room temperature.

Nutrition Information

Calories: 298kcal (15%), Carbohydrates: 59g (20%), Protein: 9g (18%), Fat: 1g (2%), Cholesterol: 2mg (1%), Sodium: 325mg (14%), Potassium: 132mg (4%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 50IU (1%), Calcium: 45mg (5%), Iron: 3.5mg (19%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Photos Updated Feb 2017