This easy English muffin bread recipe is one for my favorite recipes! I LOVE English Muffins but hate to make the individual muffins. This recipe is great because you can get the taste of English Muffins without all the work!
If you have a small family you can just slice it up and store in the freeze and take out pieces as you want them.
You can find this recipe in our Dining On A Dime Cookbook on page 87.
English Muffin Bread Recipe
6 Cups flour
2 pkgs. or 2 Tbsp. yeast
2 tsp. salt
1 Tbsp. sugar
1/4 tsp. baking soda
2 cups milk
1/2 cup water
1/2 cup cornmeal (to coat pan)
Combine 3 cups flour, yeast, salt, sugar and baking soda in a large mixing bowl. Heat milk and water until very warm (120 degrees). Add dry ingredients and beat well. Stir in the rest of the flour to make a stiff batter.
Spoon into two loaf pans that have been well greased and sprinkled with cornmeal and sprinkle the top with rest of cornmeal.
Cover and let rise in a warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pan and cool. Makes 2 loaves.
This best easy English muffin bread recipe is from our cookbook:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
I truly enjoy your site! One comment about this page is the ingredient list shows 6 cups flour but the instructions say 3 cups flour. As a test loaf, can I just use the 3 cups and half everything else?
Yes it calls for 6 cups but just use 3 cups of flour and half everything else for 1 loaf.
Jill, you are so polite considering I totally read the recipe wrong – sorry! Reread the recipe as I am making a loaf tomorrow. And will use half of everything. I usually am sharper than that.
No problem Kathy : ) There are days I am not sure I have any brain power left at all let alone even a half of brain. : ) Holler if you have any other questions.
I made the English muffin loaf (1) today. Turned out great. Hubby loves it so do I. Sliced it up, put it in a bag and it is in the freezer ready for us to grab a couple slices now and then.
Now I am watching your fall decoration show!
Oh Kathy it turned out ok for you, that is great. Thanks for letting me know.
What size loaf pan?
And how did you get yours to be round, if you are spooning batter into rectangular loaf pans? Doesn’t it take on the shape of the pan?
Just a regular loaf pan. Here in the US they are 81 1/2 by 4 1/2 by 2 1/2. We just used a picture of an English muffin so people could tell that is what the recipe is for instead of regular bread. You could bake in small custard containers or small tart pans something like that.
I am making one right now in a silicone 4.5 x 8.5 loaf pan inside measurement. I don’t worry about it being round as I slice then freeze it. Then we can put a couple slices in the toaster then top with butter and jam when we want a quick snack. Hubby will even eat it instead of dessert after a meal.