The EASIEST English Muffin Bread

I don’t know where I’ve been, but I had never heard of English Muffin Bread until last year. How did I not know about this sooner? Am I the only one that’s been missing out? Have you had this before?

I first had this while visiting Tim’s family. This recipe came from Tim’s mom. She has a little recipe cut out, but I have no idea where it came from. The first few times I made the English Muffin Bread, I followed the recipe to a T.

Then I decided to try experimenting for fun. That’s normal, right?

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Modifications

I made quite of few changes to the original recipe, some worked and some didn’t work as well. Since yeast can be hard to find right now, I cut it by a little more than half. That means the dough needs a longer rise time, but I’d rather have four loaves of bread over two using the same amount of yeast!

I also cut down on the sugar since I reduced the yeast. Since yeast feeds off of the sugar, I didn’t need as much.

I replaced some of the all purpose flour with whole wheat, just to make it a little healthier. Did you know that whole wheat flour requires a little more hydration than all purpose flour? With my testing, I had to increase the amount of water in the dough to get the desired consistency.

If you don’t want to use any whole wheat flour, make sure you read the notes in the recipe about the amount of water required.

Serving

When you make this English Muffin Bread, it may be tempting to eat it while it’s warm, but it really is best cooled and then toasted. I know the allure of warm, fresh bread is hard to resist but be strong!

As I mentioned, this is best toasted and then topped with your favorite spread. I am partial to butter and jam, but peanut butter and jam was always a classic English muffin combination growing up.

This English Muffin Bread is really versatile, much more so than regular English Muffins! Maybe I’m a little biased? I’ve used this for breakfast sandwiches, french toast, avocado toast, tuna melts, and English muffin pizzas. Recipes to come in the future!

What would you make with this English Muffin Bread? What do you think I should make next with this bread?

The EASIEST English Muffin Bread

Amy

This simple, one bowl, no knead bread takes no time to put together. So simple, yet so good! It's great for toast in the morning.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 Loaves, 12 slices per loaf

Ingredients

  

• 4 cups all purpose flour
• 2 cups whole wheat flour, you can sub with all purpose
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 2 cups milk, 1%
• 3/4 cup water, if you are using all purpose flour only, decrease the water to 1/2 cup
• 1/4 cup corn meal, for dusting the pans and on top of the loaves

Instructions

 

• Grease two loaf pans with non stick spray and sprinkle with corn meal.
• In a medium sauce pan on medium-low heat, warm the milk and water to 120°-130°F.
• While your milk and water are heating, in a large bowl, mix together 3 cups of flour, yeast, sugar, salt, and baking soda.
• Add the heated milk and water to the flour mixture and stir. Add the remaining 3 cups of flour. The dough should be fairly sticky. If it seems too dry and there are pockets of flour, add a little more warm water. Warm tap water is fine.
• Divide the dough between the two loaf pans, spreading out as evenly as possible. Sprinkle the top of the dough with corn meal.
• Cover the loaf pans with a clean towel and let rise in a warm place for 1 1/2 hours or until the bread rises to the top of the pan. If your house is a little cold, you can turn on the oven light and let the loaves rise in there. DO NOT turn the oven on, only the light.
• Once your bread is done rising, heat your oven to 400°F and bake 20-25 minutes. Your bread should sound hollow when you tap on the top.
• Remove from loaf pans and place on a wire rack to cool completely before slicing.

Notes

1. You can use all purpose flour in place of the whole wheat flour, but make sure to adjust the water down to 1/2 cup instead of 3/4 cup.
2. I used 1% milk, but you can use what you have on hand.
3. The English Muffin Bread freezes really well.  You can either slice it and then freeze it, or you can wrap it in plastic wrap and place into a large freezer bag.  If you freeze it sliced, you can just toast it from frozen.  No defrosting needed!

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

Keyword bread, one bowl recipe, Yeast

No yeast? Have you seen my Fauxcaccia? It doesn’t require any yeast!