Easy English Muffin Bread

English muffin toasting bread is full of holes, nooks and crannies just like english muffins! Best when toasted, it takes on the same chewy, crunchy deliciousness that they are known and loved for.

This is one of the easiest yeast recipes I’ve ever made –  no kneading required! All it takes is a quick one-minute mixing of ingredients to make a soft dough that rises in 45 minutes right in the cornmeal dusted loaf pan. After one rise it bakes in a mere 25 minutes! You have to love it for its ease and quickness.

Not to mention it’s superior toasting abilities!

Easy English Muffin Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 27 minutes

Yield: 1 loaf

Easy English Muffin Bread


3 cups all-purpose flour (substitute up to half with white whole wheat)
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan


  1. In a large mixing bowl whisk the flour, sugar, salt, baking soda, and instant yeast together.
  2. In a separate microwave proof bowl combine milk, water, and oil; heat to between 120°F and 130°F. I use a thermometer to test. {The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).}
  3. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be soft.
  4. Lightly grease an 8 1/2? x 4 1/2? loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan about 1/4? over; about 45 minutes to 1 hour.
  5. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.
  6. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.


Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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