English Muffin Bread
English Muffin Bread
Soft, fluffy, and slightly chewy, this homemade English Muffin Bread is perfect for breakfast sandwiches, toast, or simply slathered with butter and jam. It has the classic nooks and crannies that make English muffins so irresistible, baked conveniently in a loaf pan.
Ingredients
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3 1/2 cups (440 g) all-purpose flour
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1 tbsp sugar
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1 tsp salt
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1 tbsp instant yeast
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1 1/4 cups (300 ml) warm milk (about 110°F / 43°C)
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2 tbsp unsalted butter, melted
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1/4 cup (60 ml) water (warm)
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Cornmeal for dusting
Instructions
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Prepare the Dough:
In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir well.
Add warm milk, melted butter, and warm water. Mix until a sticky dough forms. -
Knead the Dough:
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes. -
First Rise:
Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size. -
Shape and Second Rise:
Punch down the dough gently and shape it into a loaf. Grease a 9×5-inch loaf pan and dust lightly with cornmeal. Place dough in the pan and cover. Let rise for another 30–45 minutes until slightly puffed. -
Bake:
Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped. If the top browns too quickly, cover loosely with foil. -
Cool:
Remove from the pan and let cool on a wire rack for at least 20 minutes before slicing.
Equipment
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Large mixing bowl
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Stand mixer with dough hook (optional)
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Measuring cups and spoons
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Loaf pan (9×5-inch)
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Wire cooling rack
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Plastic wrap or damp towel
Timing
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Prep Time: 20 minutes
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Rise Time: 1.5–2 hours
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Cook Time: 30–35 minutes
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Total Time: 2–2.5 hours
Serving Size
Serves 8–10 slices
English Muffin Bread
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Loaf pan (9x5-inch)
- Wire cooling rack
- Plastic wrap or damp towel
Ingredients
- 3 1/2 cups 440 g all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups 300 ml warm milk (about 110°F / 43°C)
- 2 tbsp unsalted butter melted
- 1/4 cup 60 ml water (warm)
- Cornmeal for dusting
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir well.
- Add warm milk, melted butter, and warm water. Mix until a sticky dough forms.
- Knead the Dough:
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.
- First Rise:
- Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Shape and Second Rise:
- Punch down the dough gently and shape it into a loaf. Grease a 9x5-inch loaf pan and dust lightly with cornmeal. Place dough in the pan and cover. Let rise for another 30–45 minutes until slightly puffed.
- Bake:
- Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped. If the top browns too quickly, cover loosely with foil.
- Cool:
- Remove from the pan and let cool on a wire rack for at least 20 minutes before slicing.
Frequently Asked Questions (FAQs)
1. Can I use all whole wheat flour?
Yes, but the bread will be denser and less fluffy. For best texture, use a mix of whole wheat and all-purpose flour.
2. Can I make this bread without a stand mixer?
Absolutely. Knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
3. Can I use active dry yeast instead of instant yeast?
Yes. Dissolve active dry yeast in the warm milk and water for 5–10 minutes until foamy before mixing with dry ingredients.
4. How can I get the classic “nooks and crannies”?
Gentle kneading and proper proofing are key. Avoid over-kneading, and make sure the dough rises until doubled but not over-proofed.
5. Can I add flavorings?
Yes. Try adding 1–2 tsp cinnamon, herbs, or garlic powder to the dough for a twist on the classic bread.
6. Can I make this bread gluten-free?
It’s tricky, as English Muffin Bread relies on gluten for structure. Use a gluten-free all-purpose flour blend with xanthan gum, but texture may vary.
7. How thick should I slice the bread?
Slices about 1/2 inch thick work best for toasting or sandwiches.
8. Can I freeze this bread?
Yes. Wrap cooled slices tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months. Toast or thaw before serving.
9. Can I make mini loaves or rolls?
Yes. Adjust baking time to 15–20 minutes for mini loaves or rolls, checking for golden brown tops.
10. Can I make this bread ahead of time?
Yes. The dough can be shaped, placed in the loaf pan, and refrigerated overnight for a slow rise. Bake directly from the fridge in the morning, adding a few extra minutes to bake time.
How To Store English Muffin Bread
Room Temperature:
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Store cooled slices in an airtight container or bread bag for up to 3 days.
Refrigerator:
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Wrap the loaf tightly in plastic wrap or place in an airtight container. Keeps for up to 5 days.
Freezer:
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Slice the bread, wrap each slice or the whole loaf in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
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To serve, thaw at room temperature or toast directly from the freezer.
Tips for Best Texture:
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Always let the bread cool completely before slicing to avoid a gummy texture.
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Lightly toast slices to bring out the “nooks and crannies” and enhance flavor.
