Search thousands of recipes reviewed by home cooks like you.

English Muffin Bread

English Muffin Bread

  • Prep

  • Cook

  • Ready In

Jo

This bread has the chewy consistency of English muffins. It's especially good toasted!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
  2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LANNI
230
2/7/2004

I cut this recipe in half and made it in my bread machine. I added about 1 and 1/2 tablespoon of butter. It's great. Tastes good as bread and toasts beautifully. The texture is good and the taste is great. I did have to add a little more water as it mixed, but each bread machine is different.

Mandy
202
11/23/2007

This is the exact recipe my aunt has been using for years and we go crazy whenever she gives us a loaf. It's fantastic. Some tips for beginner bakers: This bread is perfect for beginners...it's very simple and there is no kneeding involved. You can use an instant read thermometer when warming your milk in a saucepan. It just needs to be somewhere between 120 and 130 degrees. Crisco works well for greasing the pans. Don't use a hand mixer to mix the dough..it's far too sticky. Use a Kichenaid mixer with a dough hook (switch to the dough hook AFTER the second round of flour goes in). If you don't have a Kitchenaid, you can use a cuisinart with the dough blade...it works just as well. If you have neither, you can mix it by hand, but that's sort of a pain. After you divide the dough into the pans (and before it starts to rise), sprinkle a little more cornmeal on top for more of an english muffin look. The bread is best toasted! We usually eat it with just butter, pb &j, or cream cheese. Oh..and I bake it at 425 instead of 400 because I like a crispier crust.

NATIVESIS
116
2/7/2004

I've made this recipe dozens of times; even doubled it to make four loaves because it doesn't last long around my house. It's wonderful toasted or just sliced from the loaf with jam/butter. The texture is wonderful and the flavor is just like an English Muffin but without all the preservatives manufacturers add in. I love it!