Do yourself a favor and add this English muffin bread recipe to your repertoire! Bake up a few loaves, slice, toast, butter and enjoy! We love having this with soups and for breakfast. You can turn it into breakfast sandwiches, serve along side eggs, or simply enjoy spread with your choice of toppings.
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I’ve made traditional English muffins before and they are delicious but I’m all about saving steps and therefore saving time! Those minutes add up when we are taking care of our kiddos and trying to get all the things done. That’s where this bread comes it. English muffins without the shaping, griddling, flipping and all that.
Side note, have you ever wondered where English muffins came from? I was curious so I Googled. Wikipedia says that there were references to English muffins as early as 1850. But English muffins were “officially” invented in New York by a man who moved there from England and started his own bakery! This man was Samuel Bath Thomas. Ever heard of Thomas English muffins? Yep, that’s him!
Now, back to this English muffin bread recipe!
This recipe has ingredients you should have on hand. Flour, yeast, sugar, salt, milk, water, and baking soda (to help with the holes in the bread).
This dough is very sticky, it will not be like a traditional bread dough, so don’t add too much flour! You dump it into the pans and spread the dough out.
See the stickiness of that dough?!
You will need to make sure you have prepared your pans properly, besides you need cornmeal for the traditional English muffin look! I used my USA pans (this set of 4 mini pans), spread with a little butter and sprinkled the bottom and sides with cornmeal. If you want, you could also sprinkle a little on the top before baking.
I like making this in 4 small loaf pans, but you could also do it in 2 regular sized ones. If you don’t use USA pans be sure you butter and cornmeal really well!
A great thing about this English muffin bread is that it comes together quickly! Hooray! I pull out my stand mixer and use the paddle attachment but the dough is soft enough that you can easily make it in a large mixing bowl using a wooden spoon.
Let’s get to the recipe! I hope you enjoy this as much as we do. Be sure to check out this recipe for Homemade French Bread as well – you will love it!
English Muffin Bread
- 5½ cups flour
- 2 pkgs. yeast (1½ tablespoons)
- 1 T. sugar
- 2 tsp. salt
- ½ tsp. baking soda
- 2 c. milk
- ½ c. water
- Measure 3 c. of flour, yeast, salt, sugar, soda into large bowl or stand mixer and mix. Have 2½ additional cups of flour ready.
- Heat liquids in pan on stove to 120-125 degrees.
- Add hot liquids to yeast/flour mixture. Beat vigorously with wooden spoon until mixture is very smooth, elastic, about 5 minutes or in the mixer using the paddle attachment for 3 minutes.
- Add remaining flour, continue beating until smooth. Divide into equal parts.
- Grease 2 pans and sprinkle with cornmeal. Put dough in pans. Pat top of loaves smooth with floured hands as well as you can. Let rise 45 minutes. (Covering with a tea towel - no plastic wrap because this dough is sticky!)
- Bake at 400 degrees for 25 minutes.
- You can divide the dough into 4 parts and bake in 4 smaller pans - what I like to do, or use 2 regular sized bread pans.