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English Muffin Loaves

English Muffin Loaves

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 25 m
C. Lipo

C. Lipo

Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.
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Reviews

TILLIEMAC
14

TILLIEMAC

1/11/2005

This recipe is exactly the same as the English Muffin Bread submitted by Jo. The only difference is, one is called a bread and other is called a loaf - otherwise everything is exactly the same.

Amber
1

Amber

6/18/2013

Definitely not the same taste as a traditional english muffin I'm used to but still had a good taste.

pomplemousse
0

pomplemousse

3/31/2013

Very nice toasted and for breakfast. I guess it's the baking soda that puts the holes in the bread. Really easy, and because I made very small loaves ended up with 3 of them. I'm freezing two of them for when I don't feel like making bread. Didn't have any issues with the dough being too sticky or not sticky enough. I did roll in corn meal before baking just to make them a tad more English muffin-y. Thanks for the recipe!

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