English Muffin Bread

My kids are having a new love relationship with english muffins, they are a versatile little compact bread if you ask me. Breakfast, snack, hey I make sandwiches out of them and I remember making mini pizzas a few years back when I’d run out of yeast to make pizza dough.

Versatile and yummy, who can complain right? While it’s not much of a problem per say that the little perfectly hand held sized breads go quickly I could eat two of those ust for lunch and that would pretty much not leave much for breakfast the next morning before school . That’s not so cool, so this past week after tempting to finish off the last few english muffins I decided it was time to make bread- English Muffin Bread. 


You’ve got all the great things about english muffins, the taste, the texture, just in a nice sandwich sized style. The kids always enjoy the bread, whether fresh from the oven or sandwiches the next day it really is a nice addition to the menu. This bread is easy to make, there really isn’t anything you could do wrong, so lets get to it! 

English Muffin Bread
Serves 12
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
  1. 1 cup milk
  2. 1/4 cup water
  3. 2 1/4 teaspoons active dry yeast (one small packet)
  4. 3 cups all purpose flour
  5. 1 1/2 teaspoons sugar
  6. 1 teaspoon salt
  7. 1/8 teaspoon baking soda
  8. 1 tablespoon corn meal
  1. Preheat oven to 375
  2. Warm the milk and water over low heat until warm, but not hot to the touch, or heat in the microwave. Remove from the heat and add the yeast to the mixture and let proof, about 5 minutes. ( Mixture will take on a foamy look)
  3. In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
  4. Knead on medium speed until mixed well, dough will start pulling from the sides when it's ready. If dough is sticky or too wet, add 1/4 of flour to mixture. You want it to be workable but not too stiff and not sticking to your fingers with you touch it.
  5. Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal, making sure all sides have the corn meal on it.
  6. You can shape the dough with your hands or simply spoon into the pan. Set aside and cover lightly with a towel to rise until double. Takes about 45 minutes or less.
  7. Bake bread for about 30-45 minutes or until the top is golden brown. Cool on wire wrack.
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11 thoughts on “English Muffin Bread

  1. Lisa Rios

    Such a delicious recipe that I would love anytime. I have never tried one such bread before and I love how easy it is to do at home. Despite time taking, it is a worthy treat to try out!

  2. Robin Masshole Mommy

    Mmmm! That sounds absolutely delicious. I can’t wait to make this for my family!

  3. Michele

    I bet that bread tastes delicious. I have never attempted to make bread-I really am a klutz! I guess I will have ti keep buying those small English Muffins and pretend they are sandwich sized (I am single and live alone.)

  4. Annemarie LeBlanc

    Looks yummy! I don’t have much luck with baked goodies so I guess I will have to ask my sister to make this for me. Oh I wish it was the weekend already so I can ask her to come over and bake, bake and bake for me. 🙂

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