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English Muffin Bread - Slice of English Muffin Bread with Butter

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
Prep Time 1 hr
Cook Time 25 mins
Course baked goods
Servings 8 slices


  • 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


  • 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