English Muffin Bread

English Muffin Bread

Jo 0

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

Ingredients 1 h 25 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 20 servings



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

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  • Prep

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  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.
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Reviews 117

  1. 145 Ratings


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.


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.


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!