Homemade English Muffin Bread Recipe

Homemade English Muffin Bread sliced on a wooden cutting board.

Try this recipe for Homemade English Muffin Bread and get a perfectly toastable slice of heaven. Slather it with butter, jam or honey and you’re all set!

Homemade English Muffin Bread sliced on a wooden cutting board.

Homemade English Muffin Bread

  Something about this time of year makes me want to bake bread. Probably because it keeps the kitchen cozy and my mind off the fact that it’s freezing outside and spring is far, far away. Sniff.

  Anyway, my husband loves English Muffins and he requested that I make the bread version when he saw it on Cook’s Country (any other fellow PBS fans??).

Well, I just so happened to have a recipe pinned that I was going to try when out of the blue a reader gave me a recipe to share that she makes and loves.

What?!? I knew that I had to give this bread a try and let me tell you I was not disappointed. It was so delicious that I considered eating the whole loaf by myself, but lucky for my husband I practiced self-control and saved some for him.

I will definitely be making this recipe again soon and I hope you will try it out and let me know what you think!

How to make English Muffin Bread:

Bring milk and water to around 115-120 degrees (it should be warm to the touch, but not hot) and remove from heat.

Add yeast and let sit for 5 minutes. It should bubble and start to smell yeasty.

Milk in a silver pot.

In a mixing bowl add flour, sugar, salt and baking soda to milk mixture.

Knead by hand (or with dough mixer) for around 7 minutes. You can grease or flour your hands if it becomes too sticky during kneading. Once finished it should be slightly sticky, but workable.

Bread dough in a silver bowl.

Spray loaf pan with cooking spray and sprinkle cornmeal around so that it covers the entire pan.

Place the dough in the pan and cover with a tea towel. Let rise in a warm place until the dough has doubled in size. This should take around 45 minutes.

Preheat oven to 400 and bake for 25 minutes or until brown.

Let cool, slice, add butter, honey, jam, etc. and enjoy!

Homemade English Muffin Bread sliced on a wooden cutting board.

Want more homemade bread recipes? Here are a few of my favorites:

Easy Focaccia Bread Recipe
Cheddar and Green Onion Biscuits
Homemade Dinner Rolls
Homemade Pumpkin Biscuits

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English Muffin Bread

This English Muffin Bread is perfectly toastable and full of homemade goodness!
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Bread
Cuisine: American, English
Keyword: Homemade English Muffin Bread Recipe
Servings: 10
Calories: 164kcal

Ingredients

  • 1 c. milk
  • 1/4 c. water
  • 2 1/4 tsp. active dry yeast
  • 3 cups all-purpose flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. baking soda
  • 1 tbsp. cornmeal

Instructions

  • Bring milk and water to around 115-120 degrees (it should be warm to the touch, but not hot) and remove from heat.
  • Add yeast and let sit for 5 minutes. It should bubble and start to smell yeasty.
  • In a mixing bowl add flour, sugar, salt and baking soda to milk mixture.
  • Knead by hand (or with dough mixer) for around 7 minutes. You can grease or flour your hands if it becomes too sticky during kneading. Once finished it should be slightly sticky, but workable.
  • Spray loaf pan with cooking spray and sprinkle cornmeal around so that it covers the entire pan.
  • Place the dough in the pan and cover with a tea towel. Let rise in a warm place until the dough has doubled in size. This should take around 45 minutes.
  • Preheat oven to 400 and bake for 25 minutes or until brown.
  • Let cool, slice, add butter, honey, jam, etc. and enjoy!

Nutrition

Calories: 164kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 220mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 38IU | Calcium: 32mg | Iron: 2mg

English Muffin Bread on gracefullittlehoneybee.com

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27 Comments

  1. YAY! You tried it! :-) I'm glad you love it too. I make a loaf every week now and eat it toasted with a little butter with my dippy eggs in the morning. I am now required to make a loaf or two when visiting my mom as she loves it as well.
  2. I love making bread too and I agree, there is something about this time of year that just begs to have baking done. I've never tried English Muffin bread though. It sounds and looks delicious! I really need to try it because my hubby is like yours and loves English muffins. :)
  3. English muffin bread is delicious fresh but toasted - YUMMMMM. It also freezes well. If you make two loaves, slice one and freeze the slices on a cookie sheet, then put the slices in a freezer bag so they're easy to separate. Take however many slices you need out of the freezer and let them thaw for a few minutes, then toast them. Spread with jam and butter and . . . ambrosia!
  4. I would like to try this with whole wheat flour. Should I increase the amount of yeast? And/Or knead and let rise longer?
    1. Another tip for get a good rise is put the sugar in with the yeast and water/milk. Yeast feeds on sugar and it will activate better.
  5. Missy, that's a handsome loaf! I love finding people who enjoy making bread. I find kneading bread dough by hand very enjoyable -- and even therapeutic! Much as I like English muffin bread, I also love to make English muffins. Such fun!
  6. Mine didn't really rise or double in size. It came out really small and pretty dense...not fluffy like your picture. I kneaded it by hand and used skim milk. My yeast packet was also something I've had around the house since before the new year. Does yeast expire? I didn't see any best by date or anything on the little yeast packet... Any ideas what I might do differently the next time?
    1. If you dont use a lot of yeast try storing it in the freezer for a longer life. I buy one pound at a time and freeze it and irregardless of the expiration I have never had decreased proformance.
  7. I thought this was going to be stuff grand ma made note what someone made on PBS. Your title is misleading and you need to change it. I am going to check out a few more if they are the same thing I will delete my book mark and not come back.
    1. I'm so sorry that you feel mislead, being that everyone's grandma is different I cant see how that might shape your expectations here. The point of my post is to teach people to cook from scratch and do more for themselves, like our grandma's used too. I'm sure you can get behind that idea. I do hope you will stay, but I can understand if you don't agree with me. Have a great day!
    2. Tigeroak, what does PBS have to do with this post? The title is very clear," 25 Old Fashioned Recipes Your Grandma Knew By Heart". By heart means from memory, as in you used them so often, you memorized the recipe. It's not Missy Rakes' responsibility if you don't understand what you read. I don't usually comment but your comment is outrageous. Missy Rakes, thank you for the recipes. I love to cook, and especially enjoy back to basics recipes like these.
    1. I know your post is from several years ago, but one thing I found with active dry yeast is besides the warm water add 1/2 teaspoon of sugar to your water and yeast. Let proof for about 10 minutes. It should foam and rise up if your yeast is good. Also I store my yeast in the freezer. Good luck. I hope this helps someone.
  8. I made this today after jotting down the recipe last night. It was delicious and easy, very easy! The crumb was perfect and the taste beyond perfect. Made some grilled cheese sandwiches using this bread and oh my word..the best. Had a little crunch from the cornmeal that I loved. Definitely will be making it again!
  9. I had pinned this recipe awhile ago. Today I wanted to make some bread to go with our frittata for dinner. The other bread recipes I have used called for ingredients I didn't have on hand. Fortunately I had everything I needed to make this bread...finally. And I am so glad I did! I think it was easier than my other recipes. A little sticky to start, but that was taken care of with some kneading by hand (keeping surface and hands floured). It was a perfect loaf when it came out of the oven. Dinner was a success! Thanks for the recipe! :)
  10. I would love to make this but want to put it in a bread machine is there any way you could tell me the other temp’s or other numbers that you could give me
  11. I’ve done this recipe before and it tasted great.. This time I accidentally put it in the fridge lol to rise and not outside. I’m so upset with myself. Is it ruined completely?

    5 stars

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