Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin. Slice and toast and you have a breakfast, brunch or an anytime treat.
The original recipe comes from Fleischmann's Yeast. I found it in the early 1980's. I recently found it again but they have reduced the flour to make more of a batter than a dough. In any case it's a quick yeast dough and a great way to start if you're a novice.
Kathy shared, This is an excellent bread! I’m enjoying a slice now."
One of the best ways to eat the toasted bread is with my Strawberry Balsamic Jam, the Peach Amaretto Jam or the Cranberry Strawberry Jam (use frozen cranberries). All of these require no canning and are very easy to make.
Here are a few other breakfast/brunch recipes you are sure to enjoy: Homemade Breakfast Stromboli, Bacon and Cheddar Cheese Popovers, Apple Fritters, Best of All Strawberry Muffins, Date Nut Bread, and Breakfast Scones.
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Are English Muffins from England?
Nope! According to research they were actually invented by Samuel Bath Thomas around 1880. Thomas was a British immigrant who made them on the griddle as we do today. He may have been influenced by British breakfast breads as well as the English crumpet, a close cousin to the English muffin. One of the more interesting aspects of the name is that in England they are referred to as simply "muffin.
How to serve English Muffin Bread
Slice the bread and toast it lightly. It's great just buttered or with jam or honey. Even better, make a breakfast sandwich with bacon or sausage, eggs and cheese. Or use it for the traditional eggs benedict using Canadian bacon, poached eggs and an easy Hollandaise sauce. Simply melt the butter, until it just comes to a boil, put the rest of the ingredients in a food processor, pulse to mix then pour the hot butter down the feed tube slowly while running the processor. Do not use the milky residue at the bottom of the pan. That's it.
Why you'll love this recipe.
- It's sooooo easy with just a few pantry ingredients.
- This yeast bread is perfect for beginner bread makers especially if they are intimidated by yeast.
- Start to finish it takes about 90 minutes - super fast for a yeast bread.
- It's not only easy and fast - it tastes like English muffins only easier to make.
Recipe Ingredients
FRONT ROW: Salt, baking soda, granulated sugar
MIDDLE ROW: Instant yeast, water
BACK ROW: Cornmeal (to dust the pan), all-purpose flour, milk
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. Heat the milk to about 110°F. Place the milk and water in the bowl of a mixer. Sprinkle the yeast over the milk. Step 2. Stir the mixture and let it sit while preparing the remainder of the ingredients. Step 3. Combine the flour, sugar, salt and baking soda and pour over the milk mixture in the mixer. Step 4. Beat the mixture for 2 minutes on medium, scraping down as necessary.
Step 5. Spray the 8x 4 ¼ inch pan with a non-stick baking release and sprinkle heavily with cornmeal. Step 6. Scrape the batter into the pan and level it. It will be very sticky. The easiest way to level it is to wet your hands, shake them off and press the dough as evenly as possible in the pan. Step 7. Spray a piece of film with non-stick spray and place it over the pan. I don't normally like plastic wrap covering rising dough because I think it can constrict it. However, this dough is sticky and would stick to a tea towel.
Step 9. Remove the plastic wrap and place in a 400°F oven. Bake as called for. Step 10. Remove it from the oven after baking. Place the pan on a cooling rack. Step 11. Turn the bread out immediately and cool on the rack. Step 12. Slice the bread when cooled.
Recipe FAQS
These are the same "nooks and crannies" as in English muffins. They hold butter, jam, honey etc.
The baking soda is what makes the "nooks and crannies" in the bread. Without it, the texture would be closed like most breads.
Milk makes a softer bread with longer shelf life.
Expert Tips
- Be sure not to overheat the liquid.
- I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter. I have in the past had undissolved yeast so this is just a precaution I take.
- Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough.
Other Easy Breads
Love this English Muffin Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Easy English Muffin Bread
Equipment
- 8 1 /4 x 4 ¼" loaf pan
Ingredients
- 1 cup milk - 2% or whole
- ¼ cup water
- 2 ¼ teaspoons instant yeast
- 2 ½ cups all-purpose flour (350 grams)
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- cornmeal to dust pan
Instructions
- Spray the loaf pan with a non-stick baking release and dust well with cornmeal. Set aside.
- Combine the milk and water in a microwave container and heat to about 110°F. Pour it into the bowl of mixer.
- Sprinkle the yeast over the liquid and whisk it in. Set it aside while you gather the rest of the ingredients.
- Whisk together the flour, sugar, salt and baking soda.
- Add it to the liquid in the mixing bowl. Beat for 2 minutes, scraping as needed.
- Pour it into the prepared pan and smooth out. The batter will be very sticky so the best way to smooth it out is to wet your hands, shake off most of the water and then smooth out the batter.
- Spray a piece of plastic wrap with baking spray and cover the pan lightly. Let it rise for 30 to 40 minutes until it comes slightly over the top of the pan. While I don't usually recommend plastic wrap for covering rising dough, I do here because a towel would stick to the dough.
- Towards the end of the dough rising, heat the oven to 400°F. Bake for 20 to 30 minutes until the top is browned and it sounds hollow when tapped.
- After removing from the oven wait for 5 minutes and turn the bread out onto a cooling rack. Slice it when it is completely cooled.
- The bread should be lightly toasted before serving with jams or honey or just buttered.
Notes
Nutrition
Victoria Friday says
What if you only have active dry yeast ? I’m a novice.
Helen S Fletcher says
Hi Victoria - that's fine. It will just take longer to rise. Be sure to add it to warm liquid 5 to 10 minutes before using it
Carolynn says
Fantastic! I baked the dough in coffee cans like my grandma did. Turned out great. I tested the first batch, (for a guide). It didn't need quite as much time in the oven. Thick sliced and toasted! WOW.
Helen S Fletcher says
Hi Carolynn - loved the coffee can idea. I have four of them I won't part with.
Terry says
I have tried other, but this is the best!!!
Helen S Fletcher says
Thanks Terry - bread made easy!
Cathryn Creswell says
Can you clarify if the temperature needs to be 110 or 120
Thanks
Helen S Fletcher says
Hi Cathryn - It doesn't matter as long as you don't go to 130°- 140°F at which point the yeast is killed. I corrected the recipe so they match.
Kathy says
This is an excellent bread! I’m enjoying a slice now.
Helen S Fletcher says
Hi Kathy - So happy you like this bread. Could you do me a favor and give the recipe a star rating in the comments. It really helps me. Thanks.
Eileen Murphy says
I had to give this 5 stars! So easy (think the grandkids will help next time), quick and delicious. I made two loaves and gave one away. My taste tester friend agrees it’s a keeper.
Helen S Fletcher says
Thanks Eileen - team it with the strawberry Balsamic jam for a real winner. The original recipe was for two, I just cut it in half since most people want one.
Eileen Murphy says
Helen, I've been doubling the recipe. One for now and one for the freezer. I do make English muffins but that is a two day process as it takes a poolish that has to be done the day before. This is a quick alternative for we oldsters. Thanks again!
Helen S Fletcher says
Hi Eileen - I agree - this is fast, easy and good. I love that you double it. The original recipe was doubled but I halved it since I thought most people would only want one. You're welcome.
Barbara says
Could I put this batter into a burger bun pan? There are six buns per pan. I purchased two from King Arthur. Since it is just my husband and me, a loaf of bread is usually too much for us. I could freeze the buns, and I wouldn't be wasting them.
Helen S Fletcher says
Hi Barbara - This is not specifically an English Muffin as they are grilled. Also, I haven't done it so I don't know. My suggestion is to bake it in the pan. Slice it and freeze it. Then pop it into the toaster to eat it. That would work and allow you to freeze it.
Barbara says
Good point, slice and freeze!