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5 from 3 votes
Three slices the rest of a loaf of golden English Muffin Bread on a wooden board, showcasing the airy nooks and crannies in the crumb.
Print Recipe
English Muffin Bread
Prep Time
15 mins
Cook Time
25 mins
Proof Time
45 mins
Total Time
1 hr 25 mins
 

Start your morning right with my English Muffin Bread with airy nooks, slice, and enjoy a quick, delicious breakfast!

Servings: 8 slices
Author: Gemma Stafford
Ingredients
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 tablespoon plus 2 teaspoons fine-ground cornmeal
  • 3 ⅓ cups (1 lb 1 oz/469 g) bread flour
  • 3 ½ teaspoons instant yeast
  • 1 ½ teaspoons salt
  • ¼ teaspoon baking soda
  • 1 ¾ cups plus 2 tablespoons (15 fl oz/450 ml) whole milk , lukewarm
  • 1 tablespoon honey
Instructions
To Make the English Muffin Dough

  1. Grease a 9x5 inch (23x12 ½ cm) loaf pan with the 1 tablespoon olive oil, then sprinkle the 1 tablespoon of cornmeal all over. Set aside.

  2. In a large bowl, combine the flour, yeast, salt and baking soda.

  3. 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. 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.

To Proof the English Muffin Bread

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

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

To Bake the English Muffin Bread

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

  2. Let cool completely on a wire rack before serving.

  3. Slice and serve with butter. Store in an airtight container at room temperature for up to 3 days. It can also be wrapped well and frozen for up to 8 weeks.

Recipe Notes
  • 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!