English Muffin Bread

Make a loaf of this English Muffin Bread! No kneading involved in this bread – mix it all up & let it rise. Almost effortless to make! Slice & toast – it makes the best breakfast bread loaded with butter and jam.

This English Muffin Bread recipe is a winner! There a few things you should know before you start baking…

First, this bread is not an exact replica of a proper English Muffin. While the taste & texture are there – one thing is missing – the “nooks & crannies”. Don’t let that put you off, though. This bread sops up butter in the same heavenly fashion.

This bread is best toasted. Slice it thick, pop it in your toaster & top it off with whatever goodness you prefer.

The best news – there’s NO kneading involved in this bread recipe. No stand mixer is needed either. A mixing bowl, a small saucepan and a spoon are all you’ll need to get this bread dough a’rising.

The only thing you need to pay attention to here is the temperature of the milk & water you heat up. It MUST be between 120° – 130°. Below that temperature, the yeast will not activate properly – above that temp you risk killing the yeast.

Not much beats fresh homemade baked bread. Out of everything I bake & cook, people are always most impressed by breads. For some crazy reason – the simplest bread recipes are always their favorites.

This bread is simple, almost effortless to make. This is a fool proof recipe for beginners or a nice & easy bake for experienced bakers.

Enjoy!

Amanda

English Muffin Bread

Make a loaf of this English Muffin Bread! No kneading involved in this bread – mix it all up & let it rise. Almost effortless to make! Slice & toast – it makes the best breakfast bread loaded with butter and jam.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Course baked goods

Servings 8 slices

Ingredients

  

• 3 cups all purpose flour
• 1 package active dry yeast 2-1/4 tsp
• 1/4 tsp baking soda
• 1 cup milk
• 1/4 cup water
• 1 tbsp sugar
• 1 tsp salt
• cornmeal for dusting

Instructions

 

• Grease a loaf pan. Sprinkle with cornmeal to lightly coat bottom & sides. Set aside.
• In a large mixing bowl, whisk together flour, yeast & baking soda. Set aside.
• In a small saucepan over medium heat, stir milk, water, sugar & salt until temperature reaches 120°F – 130°F. This will only take a 2 – 4 minutes. Temperature MUST be in this range. If too hot, let cool down before proceeding.
• Stir liquid mixture into flour mixture. Stir until there are no more wet patches and a soft, shaggy ball of dough is formed. It's really only a few minutes of stirring.
• Transfer dough to prepared loaf pan. Sprinkle top with cornmeal. Cover and rise in a warm place until about double in size (45 minutes – 1 hour)
• Bake in a preheated 400°F oven for about 25 minutes. Top should be golden brown.
• Immediately remove bread from pan. I find it easiest to use a large spreader knife (or butter knife) to scrape around the edges. Tilt loaf to remove. Cool on wire rack.
• Slice & toast bread. Top with butter, jam, cream cheese or make breakfast sandwiches with it. Enjoy!

Keyword bread, english muffin

Love no knead breads? Visit here for my No Knead Artisan Bread – it’s one of my favorites!!!!

New to baking bread? Check out tips & info from Food Network on all things bread.