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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.

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

  1. 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.
  2. Blend dry ingredients: In a large mixing bowl, stir together the kosher salt, baking soda, and 1 cup of the flour until well combined.
  3. Add milk to yeast mixture: Pour the warm milk into the activated yeast mixture and blend well to combine all wet ingredients.
  4. Combine wet and dry: Add the milk and yeast mixture to the bowl with the dry ingredients and stir to combine thoroughly.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer dough to pans: Spoon the soft dough evenly into the prepared loaf pans, smoothing the tops gently.
  9. 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.
  10. Preheat oven: While the dough is rising, preheat your oven to 425°F (220°C).
  11. 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.
  12. Optional extended bake for crust: For a crisper, more golden crust, continue baking for an additional 20 to 25 minutes.
  13. 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

Find it online: https://zestywithzane.com/english-muffin-bread-recipe/