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English Muffin Bread Recipe

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★★★★★

4.9 from 65 reviews

This English Muffin Bread recipe yields a soft, goopy dough that’s baked into deliciously light and airy bread with a characteristic texture and taste reminiscent of traditional English muffins. Perfect for toasting and spreading with butter or jam, this bread combines simple ingredients and straightforward steps to deliver a homemade delight that’s both versatile and satisfying.

Ingredients

Scale

Dry 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)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1/4 cup warm water (110°F)
  • 2 1/4 cups warm milk (110°F)

For Greasing and Dusting Pans

  • Butter
  • Cornmeal

Instructions

  1. Activate yeast: In a small bowl, combine the yeast, honey, and warm water (110°F). Mix gently and set aside for several minutes until the mixture becomes frothy, indicating the yeast is activated.
  2. Mix dry ingredients: In a large bowl, stir together the kosher salt, baking soda, and 1 cup of the flour to evenly distribute the dry components.
  3. Add milk to yeast mixture: Pour the warm milk into the activated yeast mixture and blend well, ensuring the ingredients are thoroughly combined.
  4. Combine liquids with dry ingredients: Pour the milk and yeast mixture into the bowl containing the dry ingredients. Mix well to start forming the dough base.
  5. Add remaining flour and beat dough: Gradually add the remaining flour to the mixture, adding just enough to form a very soft, goopy dough. Use a mixer or spoon to beat the dough until smooth. The dough should be sticky and somewhat loose — this is expected.
  6. Prepare loaf pans: Grease two 8-inch or one 9-inch loaf pans with butter and generously dust with cornmeal. This prevents sticking and adds texture to the crust.
  7. Add dough to pans: Using a spoon, transfer the soft dough into the prepared pans, smoothing the top as needed.
  8. Allow dough to rise: Set the pans aside in a warm place, uncovered, for 30 to 45 minutes or until the dough has doubled in size and risen to the top or slightly above the pans.
  9. Preheat oven: While the dough is rising, preheat your oven to 425°F.
  10. Dust and bake: Just before baking, dust the tops of the loaves with additional cornmeal. Place the pans in the preheated oven and bake for approximately 15 minutes. The bread will sound hollow when tapped and the internal temperature should register between 190°F and 200°F with an instant-read thermometer.
  11. Optional extra bake for crust: For a crisper and more golden crust, continue baking the loaves for an additional 20 to 25 minutes.
  12. Cool and slice: Remove the loaves from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack. Allow to cool completely before slicing to preserve texture.

Notes

  • The dough is purposely very soft and sticky; this texture is key to achieving the light crumb and characteristic English muffin structure.
  • You can substitute honey with sugar if preferred.
  • The temperature of the liquids (water and milk) is important—too hot can kill the yeast, too cold and it won’t activate correctly. Aim for about 110°F.
  • Using cornmeal to dust the pans adds an authentic texture and prevents sticking.
  • Letting the bread cool completely before slicing helps maintain its structure and prevents crumbling.

Keywords: English Muffin Bread, homemade bread, soft bread, breakfast bread, yeast bread, cornmeal bread

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