Introduction

English Muffin Bread offers the delightful texture and flavor of traditional English muffins in an easy-to-slice loaf form. Soft, slightly tangy, and with a perfect crust, it’s a versatile bread ideal for breakfast or sandwiches.

English Muffin Bread Recipe - Recipe Image

Ingredients

4 1/2 cups flour (you may need less or a little more)
2 tablespoons yeast (or 2 packets)
1 tablespoon honey (or sugar)
1/4 cup warm water (110°F)
2 teaspoons kosher salt
1/4 teaspoon baking soda
2 1/4 cups warm milk (110°F)
Butter and cornmeal for greasing and dusting the pans

Instructions

Step 1: In a small bowl, mix the yeast, honey, and warm water. Set aside and let the yeast activate for a few minutes until foamy.
Step 2: In a large mixing bowl, stir together the salt, baking soda, and 1 cup of the flour.
Step 3: Add the warm milk to the yeast mixture and blend well to combine.
Step 4: Pour the milk and yeast mixture into the dry ingredients and mix thoroughly.
Step 5: Gradually add the remaining flour, or just enough to create a soft, goopy dough. It should be very soft but manageable.
Step 6: Spoon the dough into two 8-inch (or one 9-inch) loaf pans that have been greased with butter and dusted with cornmeal.
Step 7: Set the pans aside in a warm place to rise until the dough has doubled and reaches the top of the pans, about 30 to 45 minutes.
Step 8: Preheat your oven to 425°F while the dough is rising.
Step 9: Dust the tops of the loaves with cornmeal. Bake for 15 minutes, or until the loaf sounds hollow when tapped and an instant-read thermometer inserted in the center reads between 190°F and 200°F.
Step 10: For a crisper, more golden crust, bake an additional 20–25 minutes.
Step 11: Remove the bread from the oven and let it cool completely before slicing.

Tips & Variations

Use warm milk and water to ensure the yeast activates optimally and you get a good rise.
For a sweeter touch, increase the honey to 2 tablespoons or add a teaspoon of cinnamon to the dry ingredients.
If you prefer a denser loaf, use less flour to keep the dough stickier, but be careful not to add too much flour or the bread will be tough.
Try baking in a single 9-inch loaf pan for a thicker slice size.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap or foil for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in the warm water with honey first and let it proof until bubbly before mixing with other ingredients.

Why is the dough described as ‘goopy’?

The dough is intentionally very soft and sticky to create the unique texture of English Muffin Bread. Don’t add too much flour; a goopy dough helps produce a light, airy crumb.

English Muffin Bread Recipe

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4.9 from 127 reviews

This English Muffin Bread recipe yields a soft, goopy dough that bakes into a delightful loaf with a crisp, golden crust reminiscent of classic English muffins. Perfect for toasting and topping with butter or your favorite spreads, this bread combines the comforting texture of muffins with the convenience of sliced bread.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (2 small or 1 large 8-9 inch loaf pan) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

4 1/2 cups flour (you may need less or a little more)
2 teaspoons kosher salt
1/4 teaspoon baking soda
Butter and cornmeal for greasing and dusting the pans

Wet Ingredients

2 tablespoons yeast (or 2 packets)
1 tablespoon honey (or sugar)
1/4 cup warm water (110F)
2 1/4 cups warm milk (110F)

Instructions

Activate yeast: In a small bowl, combine the yeast, honey, and warm water (110°F). Stir gently and set aside to allow the yeast to activate and become frothy, about 5-10 minutes.
Blend dry ingredients: In a large mixing bowl, stir together the kosher salt, baking soda, and 1 cup of the flour until well combined.
Add milk to yeast mixture: Pour the warm milk into the activated yeast mixture and blend well to combine all wet ingredients.
Combine wet and dry: Add the milk and yeast mixture to the bowl with the dry ingredients and stir to combine thoroughly.
Add remaining flour and beat: Gradually add the remaining flour, using just enough to create a soft, goopy dough. Beat the mixture to incorporate all ingredients evenly.
Prepare dough consistency: The dough should be very soft and slightly sticky—more like a batter than traditional bread dough. This unique texture will yield the characteristic English muffin bread crumb.
Prepare loaf pans: Grease two 8-inch or one 9-inch loaf pans with butter and dust generously with cornmeal to prevent sticking and give the crust a nice texture.
Transfer dough to pans: Spoon the soft dough evenly into the prepared loaf pans, smoothing the tops gently.
Let dough rise: Place the pans in a warm area and allow the dough to rise until it has doubled in size and reached the top or slightly above the pans. This will take approximately 30 to 45 minutes.
Preheat oven: While the dough is rising, preheat your oven to 425°F (220°C).
Dust tops and bake: Lightly dust the tops of the loaves with cornmeal. Bake in the preheated oven for about 15 minutes. The bread should sound hollow when tapped and reach an internal temperature of 190°F to 200°F using an instant-read thermometer.
Optional extended bake for crust: For a crisper, more golden crust, continue baking for an additional 20 to 25 minutes.
Cool and slice: Remove the bread from the oven and allow it to cool in the pans briefly before transferring to a wire rack. Once cooled, slice and serve as desired.

Notes

The dough is intentionally very soft and goopy, which is different from traditional bread dough; this texture is essential for the characteristic crumb.
Use warm ingredients around 110°F to properly activate the yeast without killing it.
Dusting the pans with cornmeal adds a slight crunch and prevents sticking.
Check the bread for doneness by tapping the bottom or using an instant-read thermometer to ensure it reaches 190°F to 200°F.
For best texture, allow bread to cool completely before slicing.
This bread is excellent toasted and used as a substitute for English muffins in recipes.

Keywords: English Muffin Bread, Soft Bread, Homemade Bread, Yeast Bread, Breakfast Bread