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–+ servings
Two loaves of English muffin bread on a metal cooling rack with jar of jam and small ramekin of butter with silver butter knife

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
Cook Time 20 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 10 minutes
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
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