English Muffin Bread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My delightful English Muffin Bread has all the taste and texture of a soft, chewy, and craggy English muffin with a fraction of the work! I knew exactly the result I wanted, which meant testing this recipe about six times to perfect the texture and flavor. Along the way, I learned that using fine cornmeal to prepare the pan is essential—any coarser grind is too hard to eat—and that giving the dough ample time to proof is key; it should rise to the lip of the pan before baking. You’ll love the way this flavorful, beautifully-textured loaf makes breakfast special and elevates everything it’s paired with!

• Nooks and crannies: Just perfect with my favorite orange marmalade.
• Quick prep: This recipe comes together in only 15 minutes.
• Flavorful: The dough rises slowly, which guarantees deep flavor.
• No kneading, shaping, or griddling! Baking in a loaf pan truly streamlines the whole process.
• Easy to enjoy now or later: Have a slice right away, or stash a sliced loaf in the freezer.

English Muffin Bread is one of my comfort food favorites, and if you love store-bought English muffins, you’ll be absolutely thrilled with a homemade version. Baking this dough as a loaf instead of individual muffins is genius—you get the irresistible craggy pockets and the crunch of a cornmeal-flecked crust without any fuss. My most important tip here is to expect sticky dough, and don’t fight it or add extra flour. This is a high-hydration dough (meaning it contains more water than flour). High hydration doughs are intended to be very loose, like a batter. That texture is what creates the airy structure. For other bubbly, high-hydration breads, check out No-Knead Best Pizza Dough Recipe, No-Knead Focaccia with Roasted Garlic and Rosemary, and Easy Olive Bread Recipe.

Table of Contents

• What is English Muffin Bread
• Tools You Need
• Key Ingredients and Substitutes
• How to Make English Muffin Bread
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• How to Serve English Muffin Bread
• FAQs
• More Bread Recipes

What is English Muffin Bread

English Muffin Bread is a no-knead bread baked in a loaf pan. It has the signature holey, airy texture and flavor of an English muffin, and a mild wheat flavor with a subtle tang. Toasted English Muffin Bread is ideal with butter, jam, honey, and other spreads. English Muffin Bread emerged in the U.S. in the late 20th century as a time-saving variation on traditional, shaped, griddled English muffins. Enjoy it for breakfast, as a toasted sandwich bread for lunch, or as a lovely toasted option for a dinner bread basket.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×5-inch (23 x12 1/2-cm) loaf pan
• Pastry brush

Key Ingredients and Substitutes

Olive oil

• In addition to preventing the dough from sticking to the pan, olive oil forms a protective barrier as the dough rises. This prevents the dough from drying out and keeps it elastic, so it rises well.
• Additionally, olive oil makes the dough easier to handle.
• Olive oil is the best choice here because it has a neutral flavor. Additionally, it’s liquid at room temperature, so it spreads easily.

Fine-ground cornmeal

• Cornmeal prevents sticking.
• Importantly, fine-ground cornmeal gives the loaf the iconic English muffin look and texture.
• Substitute: Use the same amount of semolina flour.

Bread flour

• Bread flour provides structure, and its higher protein content gives the bread a pleasant chewiness.
• Substitute: You could use an equal amount of all-purpose flour, but you won’t get the ideal English muffin texture.

Instant yeast

• Instant yeast leavens the English muffin bread loaf.
• Importantly, yeast helps create the bubbly texture.
• Substitute: If you only have active dry yeast, for every teaspoon of instant yeast in the recipe, use 1 1/4 teaspoons of active dry yeast.
  • Bring the milk to lukewarm temperature (blood temperature), and mix in the active dry yeast.
  • Let it sit at room temperature for about 5 minutes, until foam forms on top.
  • Mix with the remaining ingredients.

Salt

• Salt enhances flavors in this English muffin bread recipe.
• Additionally, salt inhibits gluten formation, preventing overproofing.

Baking soda

• Baking soda contributes to the lift by helping the dough rise right when it hits the oven’s heat. This helps form the nooks and crannies.
• The baking soda also helps with browning.

Whole milk

• Milk adds moisture.
• Because milk coats the gluten strands, bread made with milk is softer than bread made with water.
  • Milk fat tenderizes by limiting gluten development.
  • Milk proteins and lactose contribute to a softer crumb and better browning.
  • Water-only doughs allow stronger gluten formation, resulting in a chewier texture.
• Using lukewarm milk helps activate the yeast.
• Substitute: Use an equal amount of unsweetened oat or almond milk if desired.

Honey

• Honey feeds the yeast and adds a warm, floral note.
• Substitute: Use an equal amount of maple syrup.

How to Make English Muffin Bread

Make the English Muffin Bread

1. Prepare to bake: Grease a 9×5 inch (23×12 ½ cm) loaf pan with the 1 tablespoon olive oil, then sprinkle the 1 tablespoon of cornmeal all over. Set aside.

2. Combine the dry ingredients: In a large bowl, combine the flour, yeast, salt and baking soda.

3. Finish the dough: In a jug, whisk the warm milk and honey, then mix with the dry ingredients until you have a very soft and sticky batter-like dough.

4. Add to prepared pan: Pour dough into your prepared pan, brush the top with the remaining 2 teaspoons of olive oil and the 2 teaspoons of cornmeal. Gently cover with cling wrap.

Proof the English Muffin Bread

5. Let the dough proof: Set aside in a warm place until the dough rises up to the rim of the pan, about 45 minutes.

6. Preheat oven: Towards the end of the rising time, preheat the oven to 400°F (200°C).

Bake the English Muffin Bread

7. Bake bread: Bake for about 25 minutes, until golden brown and the loaf sounds hollow when tapped.

8. Cool bread: Let cool completely on a wire rack before serving.
9. Slice and enjoy: Slice and serve with butter.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Be sure to use finely ground cornmeal for this recipe. Medium grind will be too crunchy.
• Be aware that this dough is very wet and sticky. The high moisture ratio in this dough creates all of the lovely chewiness and air pockets.
• You can freeze this bread for up to two months. Freeze the whole loaf or slice it first.
  • For frozen slices, freeze the slices on a parchment-lined tray, then transfer to an airtight container.
  • The bread can then go directly from the freezer to the toaster.
• If you like whole wheat bread, replace half the flour. High-gluten bread flour is essential for this bread’s texture, but you can replace up to 1 cup (5 oz/142 g) with whole wheat flour for a heartier, slightly denser loaf.
• Toasted English muffins and marmalade are a match made in heaven! Try making your own marmalade with my easy homemade recipe!

Make-Ahead and Storage Instructions

Make-ahead tips

• Let rise overnight
  • After putting the dough in the prepared loaf pan, cover well with cling wrap and refrigerate overnight.
  • The next day, let it sit at room temperature for one hour before baking.
  • Note: Overnight rising may result in a loaf that’s slightly less airy than one baked right away.
• Bake ahead and keep at room temperature
  • Bake the English muffin loaf and let it cool completely.
  • Wrap the unsliced loaf well in cling wrap and aluminum foil, or place it in an airtight container.
  • Keep at room temperature for up to two days.
• Bake ahead and freeze
• Cool the baked loaf completely, wrap well in cling wrap and foil, and place in a freezer bag or a freezer-safe container.
• Freeze it whole or sliced for up to 8 weeks.
• Thaw at room temperature, and then toast individual slices.

How to store leftovers

• Store in an airtight container at room temperature for up to three days. It can also be wrapped well and frozen for up to eight weeks.

How to Serve English Muffin Bread

• Serve with butter and jam or honey.
• Using thickly sliced, dried bread to make French toast.
• Enjoy as a base for avocado toast.
• Serve with almond butter, peanut butter, or Nutella
• Use thick slices as a base for a personal pizza.

FAQs

How do I make sure my English Muffin Bread is full of nooks and crannies?

• To make sure your English Muffin Bread is full of nooks and crannies, mix the dough until just combined, and do not add any extra flour. It’s essential that this dough is loose and sticky.
• Additionally, make sure the dough doubles in size and is visibly bubbly as it rises.

Can I make this recipe vegan?

• Yes, you can make this recipe vegan.
  • In place of the whole milk, use the same amount of an unsweetened non-dairy milk, such as oat milk.
  • Instead of the honey, use an equal amount of maple syrup.

Can I use this recipe to make English Muffins?

• I don’t recommend using this bread recipe to make English muffins. To make English muffins, you need a firmer dough that holds its shape.
• My English Muffins recipe will ensure you get the perfect result!
• For another airy baked treat, be sure to try my crumpet recipe.

More Bread Recipes

• Steakhouse Style Pumpernickel Bread
• Loaded Baked Potato Bread
• High Protein Bread (with Greek Yogurt)
• Pizza Pull-Apart Bread
• Boston Brown Bread

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