Easy English Muffin Bread

Slices of English Muffin Bread on a white plate with orange juice, honey and jam with a blue and white napkin in the background.

5 from 5 votes

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.

Prep Time20

Cook Time25

Rising Time40

Total Time1 25

Course: Breakfast/brunch

Cuisine: American

Keyword: easy to make, English Muffin Bread

Servings: slices

Calories: 140kcal

Author: Helen S. Fletcher

Equipment

8 1 /4 x 4 1/4" loaf pan

Ingredients

1 cup milk - 2% or whole
1/4 cup water
2 1/4 teaspoons instant yeast
2 1/2 cups all-purpose flour (350 grams)
2 teaspoons sugar
1 teaspoon salt
1/4 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

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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This is the perfect bread for a beginner.

With just a few ingredients and a short amount of time, success is quickly achieved.

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.

Nutrition