English Muffin Bread
Discover the irresistible charm of homemade English Muffin Bread, a quick and easy recipe that captures all the nooks and crannies of traditional English muffins in a soft, sliceable loaf. This no-knead bread boasts a tender crumb and a delightful cornmeal-dusted crust, making it perfect for toasting to golden perfection. With just a handful of pantry staples like all-purpose flour, sugar, and instant yeast, this recipe comes together in minutes, offering a rich, slightly tangy flavor that pairs beautifully with butter, jam, or even savory spreads. Ideal for beginners, the dough is simple to prepare, needing only a warm-rise and a bake in standard loaf pans. Whether you’re enjoying it fresh out of the oven or toasted for breakfast, this versatile English Muffin Bread is sure to become a favorite. Perfect for search queries like "easy homemade bread," "English muffin toast bread," or "no-knead bread recipes," this marvelous loaf is a must-try!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 2 cups Milk
- 0.5 cups Water
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornmeal
Instructions
Preheat your oven to 375°F (190°C). Grease two 8x4-inch loaf pans and sprinkle the bottoms with cornmeal to prevent sticking.
In a large mixing bowl, combine 4 cups of the flour, sugar, salt, and instant yeast. Stir to combine.
In a microwave-safe bowl or small saucepan, heat the milk, water, and vegetable oil until warm (120°F to 130°F). The liquid should feel very warm but not hot to the touch.
Gradually add the warm liquid to the dry ingredients, mixing with a spoon or using the paddle attachment of a stand mixer on low speed. The batter will be thick and sticky.
Add the remaining 1/2 cup of flour as needed to form a thick dough. It should stay quite sticky—this is normal for English Muffin Bread.
Divide the dough evenly between the prepared loaf pans, smoothing the tops with a spatula or wet hands. Sprinkle the tops with a little extra cornmeal if desired.
Cover the pans loosely with plastic wrap or a towel and let the dough rise in a warm, draft-free spot for 30-35 minutes, or until it has roughly doubled in size and reaches just below the top of the pans.
Bake in the preheated oven on the center rack for 25-30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
Remove the pans from the oven and let the bread cool for about 5 minutes in the pans. Then, transfer the loaves to a wire rack to cool completely before slicing.
Toast slices and serve with butter, jam, or your favorite toppings. Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3747 mg | 163% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 50.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 694 mg | 53% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
