Graceful Little Honey Bee

English Muffin Bread

by 20 Comments

This english muffin bread is really addicting!!

  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 happened to have a recipe pinned that I was going to try when out of the blue a reader gave me an English Muffin Bread Recipe that she makes and loves. What?!? So I knew 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!

 

English Muffin Bread

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

 

Step 1: Bring milk and water to around 115-120 degrees (it should be warm to the touch, but not hot) and remove from heat.

Step 2: Add yeast and let sit for 5 minutes. It should bubble and start to smell yeasty.

Step 3: In a mixing bowl add flour, sugar, salt and baking soda to milk mixture.

Step 4: 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.

Step 5: Spray loaf pan with cooking spray and sprinkle cornmeal around so that it covers the entire pan.

Step 6: 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.

Step 7: Preheat oven to 400 and bake for 25 minutes or until brown.

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

Nutrition

Calories

349 cal

Fat

1 g

Carbs

72 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
English Muffin Bread

1 hrPrep Time

25 minCook Time

1 hr, 25 Total Time

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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

  1. Bring milk and water to around 115-120 degrees (it should be warm to the touch, but not hot) and remove from heat.
  2. Add yeast and let sit for 5 minutes. It should bubble and start to smell yeasty.
  3. In a mixing bowl add flour, sugar, salt and baking soda to milk mixture.
  4. 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.
  5. Spray loaf pan with cooking spray and sprinkle cornmeal around so that it covers the entire pan.
  6. 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.
  7. Preheat oven to 400 and bake for 25 minutes or until brown.
  8. Let cool, slice, add butter, honey, jam, etc. and enjoy!
7.8.1.2
110
https://www.gracefullittlehoneybee.com/english-muffin-bread/

 

Other posts you might enjoy:

Homemade Buttermilk Biscuits

Homemade Banana Bread

Easy Focaccia Bread

Super Simple Pie Crust

 

Comments

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  1. Megen says

    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.
    Reply

  3. Lydia @ Thrifty Frugal Mom says

    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. :)
    Reply

  5. Carroll says

    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!
    Reply

  6. Erika says

    I would like to try this with whole wheat flour. Should I increase the amount of yeast? And/Or knead and let rise longer?
    Reply

  7. Jean | DelightfulRepast.com says

    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!
    Reply

  8. Angie says

    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?
    Reply

  9. tigeroak says

    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.
    Reply

    • Missy Rakes says

      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!
      Reply

    • Juju says

      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.
      Reply

  12. Ann says

    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!
    Reply

  13. Sybil says

    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! :)
    Reply