Easy English Muffin Bread Recipe

by Merissa on February 9, 2015

in Recipes

English Muffin Bread Recipe - Little House Living

Easy English Muffin Bread Recipe

It's taken a few years, but I've finally gotten the hubby into an eating breakfast routine. He's never really been a breakfast person, especially when having to rush off to work so early in the morning. But I've found something that he loves, breakfast sandwiches. Making Freezer Breakfast Sandwiches is a great breakfast that can be made ahead of time and is easy to take on the go if needed.

I don't mind making English Muffins, but let's face it...they are pretty time consuming and I have plenty of other things to occupy my time instead of sitting over a hot griddle all afternoon. But, I've finally found a great solution, this yummy English Muffin Bread recipe!

If you love English Muffins but don't like the time they take to make, this recipe is for you. Not only that, it's a great bread recipe overall. Only a single rise and no kneading....it's awesome and easy!

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Easy English Muffin Bread Recipe

What You Need:

  • 5 cups All-Purpose Flour
  • 4 1/2 teaspoons Dry Active Yeast
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 2 cups warm Milk
  • 1/2 cup Warm Water
  • Cornmeal

In a large bowl, mix half of the flour with the yeast, sugar, salt, milk, and water. Make sure the water and the milk are warm so they help to activate the yeast.Β Mix together for a few minutes to give the yeast a chance to activate.

Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it's sticky!) but you can use a stand mixer if you have one. Make sure you do not overmix.

Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.

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Bake at 375 for 35 to 40 minutes.

We use this mostly to make breakfast sandwiches, but it's also great with just a bit of butter and jam! Hubby likes to toast his on our stove top toaster.

Do you like English Muffins or English Muffin Bread? What do you use it for?

merissabio

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5:30 am

{ 75 comments… read them below or add one }

1 Kristen @ A Mind Full Mom February 9, 2015 at 6:54 am

I love English Muffins–so this bread would be a perfect recipe for me! I would love to slather a piece of it toasted with jam and escape with my coffee for a bit!

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2 JandH October 3, 2015 at 12:41 pm

Has anyone tried making this w/ Gluten Free Flours and Xanthan Gum?

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3 Linna Sutton February 9, 2015 at 8:26 am

Do you knead just a little to shape it or do you just throw in the pan?

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4 Merissa February 9, 2015 at 8:44 am

I put it in the pan and just make it to somewhat fit the pan, it’s a bit sticky to shape like you would a regular loaf of bread, but I just try and make sure the dough is fairly even in the pan.

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5 C.W.Holeman II April 25, 2015 at 1:44 pm

Wet your hands and there will be less sticking.

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6 Missy February 9, 2015 at 9:16 am

Have you froze this just sliced for sandwiches, or by chance in a loaf? I know the muffins freeze well but would be bummed if I froze and it came out dry. Prepping for baby in April and think this would be great for a quick breakfast for dinner!

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7 Merissa February 9, 2015 at 10:42 am

We slice and then freeze and it comes out perfectly πŸ™‚

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8 Diane February 9, 2015 at 9:28 am

english muffin bread makes awesome grilled cheese sandwiches!!!

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9 Peggy February 9, 2015 at 9:54 am

This is the same recipe I use at my B&B and it’s awesome! Quick, easy and the bread is so good for toast. I serve it with my homemade lemon curd…always a hit with my guests.

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10 Annalisa February 9, 2015 at 11:36 am

absolutely wonderful! I have to make the families bread today for the week now I will be adding this in. My kids have a bit of an addiction to English muffins and I hate making them but also have purchasing them. Thank you for a fix!

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11 Casey February 9, 2015 at 1:12 pm

Love this bread! That second loaf makes amazing French toast the next morning:)

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12 katherine February 9, 2015 at 5:30 pm

Would this recipe work with gluten free flour?

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13 Merissa February 9, 2015 at 7:25 pm

I haven’t tried it with gluten free flour yet but it’s worth a shot. Just make sure to use a binding agent also (like guar gum or xanthan gum)

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14 Molly April 24, 2015 at 4:18 pm

I came here to ask the same thing. My husband hasn’t had any English Muffins since his Celiac diagnosis. This recipe could make up for that! Thanks for the reminder about the binding agent, Merissa.

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15 Julie Ulery November 2, 2015 at 1:03 pm

I am making it right now with Bob’s Red Mill 1:1 GF All Purpose Baking Flour….I will let you know!

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16 Megan Johnson February 10, 2015 at 11:18 am

Does it still have nooks and crannies in it?

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17 Merissa February 10, 2015 at 6:13 pm

It’s not the exact same texture as an English Muffin but it has the same taste and about the same density.

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18 Sabrina Agrusa February 11, 2015 at 9:12 am

I am excited about trying this recipe. I see you used stoneware bread pans. Did you grease the stoneware also? Thanks for all you do.

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19 Merissa February 11, 2015 at 11:28 am

Yes, I add just a bit of grease before putting the bread in the pan.

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20 Jackie February 11, 2015 at 3:42 pm

Hello! We don’t usually have regular cow milk- would almond milk or buttermilk work ok?

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21 Merissa February 11, 2015 at 4:53 pm

Yes, it should work just fine in this recipe πŸ™‚

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22 Denise Wright February 12, 2015 at 6:28 am

This looks delicious! Can’t wait to try it. (found you on Cook it, Craft it)

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23 Rhonda S. February 12, 2015 at 10:32 am

This sounds wonderful. I will be trying this one! (As I do almost all of your recipes! Thank you for all of them.)

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24 mary February 12, 2015 at 5:19 pm

Would it work if I threw everything in my bread machine?

thanks, its sounds just great.

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25 Merissa February 12, 2015 at 9:32 pm

I have not yet tried this in the bread machine but I’m not sure I would as you don’t want to knead it too much.

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26 Ryley February 12, 2015 at 6:07 pm

Your bread looks fabulous! My mom LOVES English muffins. This would be an awesome surprise. However, she’s allergic to corn. Do you have a recommended substitute for the cornmeal? Thank you in advance!! πŸ™‚

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27 Merissa February 12, 2015 at 9:33 pm

You can just leave it out πŸ™‚

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28 Debbie March 14, 2015 at 5:52 pm

Cream of wheat works well as a substitute for the cornmeal.

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29 Brandnewmom February 12, 2015 at 7:51 pm

This looks so easy and I bet it is heavenly toasted!!!! Thank you for this recipe!-Brandnewmomblog.com

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30 Michelle Cusick February 13, 2015 at 10:39 am

Ok! That’s It! I’ve been wanting to make this so many times over the last few years and i never have. I’m making it this weekend. We’re looking at below zero temps so i should just stay inside and give this a go. πŸ™‚

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31 shar February 13, 2015 at 12:34 pm

We only use whole wheat flour that I grind fresh every day….would this recipe work with whole wheat?

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32 Merissa February 13, 2015 at 1:42 pm

It should work fine.

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33 Roma February 14, 2015 at 10:50 pm

We also grind our own wheat flour and our daily bread is 100% whole wheat, but for this one I do half freshly ground whole wheat and half regular white ap flour. We don’t eat this everyday, so we don’t feel guilty about it. I tried it with all whole wheat, but we really preferred the texture and “English Muffin taste” of half and half. We also use this for French toast. It’s not as gummy for that as whole wheat can be.

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34 Wanda February 13, 2015 at 3:26 pm

Will this work at high altitudes? I live at 8,600 feet and many bread recipes just don’t work well.

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35 Merissa February 13, 2015 at 6:39 pm

I don’t have experience with cooking at high altitudes so I’m not sure, maybe someone else will be able to chime in that might have some advice!

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36 Torrey February 17, 2015 at 7:59 am

Wanda, I’m at about 5000 feet and have found that warming the oven a little and sticking different breads in to rise works much better than the countertop. The rise time is still a little slow, but the warmth of the enclosed space really helps. I also mix in half the flour with elastic yeast breads and then let them sit for about 5 minutes before adding the rest of the flour to allow for liquid absorption, so the breads don’t turn out dry and crumbly.

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37 Debbie Perry February 13, 2015 at 3:51 pm

I made this and it was so easy and soooooo good. loved it. want to make some more tomorrow.

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38 Merissa February 13, 2015 at 4:04 pm

I’m so glad you enjoyed it!

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39 Mary February 13, 2015 at 4:36 pm

Ryley, instead of the corn meal you can use cream of rice cereal. I always keep some on hand. I even use it to make ‘rice’ bread. You can find it at Meijer. 8-))

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40 cindy February 13, 2015 at 5:34 pm

I made this bread today – LOVED it. I make bread weekly at my house and forgot to get my sourdough out and saw this so I thought I would give it a try. We loved the flavor and texture. Had it with hamburger soup and slathered in butter.

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41 Donna February 14, 2015 at 12:05 pm

Just made this bread… sooooo good… excellent share.. i enjoy homemade bread… i will make this often.. thanks for sharing.

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42 meenakshi February 14, 2015 at 11:25 pm

I want to make this but kindly mention the size of baking pan.
Thanks.

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43 Merissa February 15, 2015 at 7:02 am

This recipe uses a regular loaf pan.

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44 meenakshi February 14, 2015 at 11:36 pm

one more question , in some recipes i read bloggers using baking soda , why havent you used in your recipe?

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45 Merissa February 16, 2015 at 3:38 pm

There isn’t a need for baking soda in this recipe because of the yeast.

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46 Elizabeth February 16, 2015 at 9:30 am

Marissa,
I have just started making my own butter and I found yesterday it came out softer than the first time I made it.(this was the second time I made it). Was it because it didn’t process long enough? And also, it seemed to have more liquid after processing 5-6 min. than the first time. Any tips would be very helpful.
Thanks
Elizabeth

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47 Elizabeth February 16, 2015 at 9:35 am

Sorry Merissa not Marissa

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48 Merissa February 16, 2015 at 12:30 pm

I would guess that maybe it just didn’t process long enough, especially if it had more liquid. When I make homemade butter I like to make it in the blender, it usually gets done pretty well if I do it that way. πŸ™‚

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49 Becky @ vintagebeckym February 16, 2015 at 1:51 pm

I am always looking for new bread recipes to try. Will be making this one tomorrow. Thank you for sharing.

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50 karen February 23, 2015 at 2:47 pm

I finally got around to making this recipe today, gluten free. I thought I would share the results since somebody had asked about gf option. I made this using Cup4Cup all purpose gf flour. Followed the recipe exactly, did add an additional 1/4 cup water to mix, I guess the gf flour is absorbs the liquid more. It was delicious and cant wait to share with the rest of my gf friends. Thanks for sharing the easy recipe!

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51 Merissa February 23, 2015 at 3:20 pm

Awesome, thank you so much for sharing!

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52 Molly April 24, 2015 at 4:29 pm

Thanks, Karen!

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53 Fae March 7, 2015 at 6:37 pm

Beware this bread is highly addictive! I have been making this for several years. This bread has been on my mind for at least a month so I will be making it tomorrow. Thanks for sharing this recipe for people that do not have it.

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54 Beth March 9, 2015 at 10:11 am

I tried this recipe today! It came out beautifully. Thank you

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55 Merissa March 9, 2015 at 10:20 am

I’m so glad it worked well for you, enjoy! πŸ™‚

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56 Nancy HW March 13, 2015 at 8:37 am

Do you have any gluten free recipes? In the last year, I have found that I have a gluten intolerance and am searching for recipes, especially for bread. Your English Muffin bread sounds delicious, but I am afraid of the consequences to my digestive system when I cheat. Thanks for your help.

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57 Merissa March 13, 2015 at 8:58 am

I think you should be able to sub gluten free flour in this particular recipe. It’s worth a try! We do have a few gluten free recipes listed here: Gluten Free.

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58 Leelee R. March 13, 2015 at 1:12 pm

I am wondering if this can be adapted for a bread machine. Any info would be great because I love the taste and texture of English muffins.

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59 Merissa March 13, 2015 at 2:02 pm

I’m not sure that you’d want to make this in the bread machine as it might knead it too much. The dough for this recipe just needs to be mixed and not kneaded so I’m not sure how it would turn out. It’s worth a try though.

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60 Debbie March 14, 2015 at 5:56 pm

Cream of Wheat makes a good substitute for the cornmeal.

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61 Melissa October 1, 2015 at 6:49 am

Good Morning. What size pan did you use? I can’t wait to try this recipe… Thanks.

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62 Merissa October 1, 2015 at 6:18 pm

I used a regular loaf pan (this recipe makes 2 loaves).

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63 Felicia A. February 6, 2016 at 5:02 pm

I was wondering about how long it should take for the dough to double in size? I am not good at making bread in the past – but this seems easy enough and I would really like to try it. Thank you in advance.

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64 Merissa February 7, 2016 at 7:59 pm

It depends on how warm the area you put it in but should be anywhere from 30 to 45 minutes.

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65 Jeanne February 17, 2016 at 11:47 am

i love this recipe ! It’s fast,easy and the crumb is wonderful. Thank you for sharing !

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66 Sara February 26, 2016 at 11:14 am

I am really anxious to try this recipe. However I bought fast rise yeast and it came in 1/4 oz. packages. How much or how many packets should I use? Do I change the amount of yeast used in a recipe if I use fast rise yeast and the recipe just calls for dry active yeast?

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67 Merissa February 26, 2016 at 7:50 pm

You will need 2 packets in this recipe. Generally, you would use the fast rise differently but since this recipe doesn’t really spend extra time proofing the yeast you can just follow the recipe the same as above. πŸ™‚

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68 Courtney April 13, 2016 at 4:25 am

This looks wonderful! I’m excited to try it out! πŸ™‚

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69 Anita @ LiveLikeYouAreRich April 13, 2016 at 10:14 pm

This looks delicious! Thanks for sharing.

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70 Lisa/SyncopatedMama April 15, 2016 at 8:35 am

I’m so intrigued by this, and will have to make it when our current loaf of bread is all gobbled up!

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71 Pam April 15, 2016 at 11:01 am

I am saving this recipe for later! My fiancee’s father works in a large bakery in Wisconsin that makes the Tomas brand English Muffin Bread and every time we go up to visit we get addicted to the stuff. We have been hoping they would sell it here in Tennessee, but no such luck so far. Try making french toast with this type of bread as well, trust me it is delicious!

Pam
Pam’s Life

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72 Christine April 19, 2016 at 7:51 am

You had me at no kneading! Loving this recipe. Thanks so much for joining the Dishing It & Digging It Link Party.

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73 Danita Carr April 21, 2016 at 11:51 am

Yum! This looks and sounds delicious! I love homemade bread, and I love English muffins! Pinning for later. Thanks for sharing! #SmallVictories

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74 ruthann September 30, 2016 at 1:18 pm

I made it this morning. It was fantastic. My hubby and I ate half a loaf, slathered in butter. Thanks so much for sharing this recipe.

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75 Tracy January 25, 2017 at 7:32 pm

I made this bread today, and just like all the others I’ve tried of yours, Meriissa, it was wonderful! And so easy! I used Macadamia nut milk as an alternative to the dairy milk , as my little one has a dairy allergy. It turned out great! Mine actually do have nooks and crannies !
Thank you so much for posting this recipe!

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