Alright, Let Me Tell You About My English Muffin Bread!
First off, I’ve made this bread more times than I care to count. Seriously, it’s saved a few lazy Saturday mornings, and probably a dinner or two when I just couldn’t “people” enough to hit the bakery. I remember the first time I tried this—I’d totally botched a fancy yeasted loaf and needed redemption. My kid thought it was magic that bread could have nooks and crannies (she called them bread puddles, which still cracks me up). I, however, was just thrilled it worked; plus, there’s something deeply satisfying about pulling a toasty, golden slice and slathering it in butter. Maybe it’s weird, but this loaf reminds me of breakfast at B&Bs on holiday in the Lake District… though way less fussy, and no tiny jars of jam in sight.
Why I Keep Coming Back to This Recipe
I make this when I’m desperate for English muffins but can’t be fussed with all that ring-molding (seriously, who has the time?). My family goes a bit wild for it, especially when it’s hot out of the oven, and honestly, it’s the easiest bake I know for those proper muffin-like holes. There’s something about how well it toasts—like, it actually soaks up all the butter or marmalade you chuck on a slice. Also, I’m not above eating it warm with peanut butter and… maybe a sneaky sprinkle of flaky salt? The only bit that drives me up the wall is waiting for it to cool so I don’t slice it wonky. But, well, I never do. Who does?
What You’ll Need (Plus My Lazy Swaps)
- 3 cups all-purpose flour (I use bread flour sometimes if that’s staring at me, and it might make the holes a bit stretchier – up to you)
- 1 packet instant yeast (about 2 1/4 tsp – my gran always used SAF Red, but shop brand is totally fine)
- 1 tablespoon sugar (brown sugar works if you’re out of white – I found that out the hard way)
- 1 teaspoon salt (sometimes I eyeball it – oops)
- 1 cup milk, warmed (whole milk is nice, but I’ve used 2% and oat milk in a pinch and it’s still good)
- 1/4 cup water, warm-ish (not hot, or you’ll miff the yeast)
- 2 tablespoons cornmeal (for dusting; though sometimes I cheat and use semolina or even flour – don’t overthink it)
How I Actually Bake This Easy English Muffin Bread
- Warm up your liquids. Just combine the milk and water and give them a quick zap in the microwave until they’re cozy, not scorching – about bathwater temp. I once made it too hot, and my loaf never rose, so that’s my PSA. Let’s say 30 seconds, but stick your finger in to check.
- Mix all the things. In a big bowl, throw in the flour, yeast, sugar, and salt. I usually give it a quick stir with a fork. Pour in your warm milk/water, then mix it all together. You’ll get a super sticky dough – it’s ugly-looking, honestly, but trust the process.
- Let it rise. Slap some plastic over the bowl (or a shower cap, which I swear is a baking superpower) and leave it to sit until puffy and doubled. Should take about an hour, maybe less if your kitchen is warm. Sometimes mine takes 45 mins, sometimes 80. I dunno, yeast does what it wants.
- Prep your loaf pan. Grease it well (I go for nonstick spray because I’m lazy, but a smear of butter works) then dust it with cornmeal. Dump the dough in – it’ll put up a fight and look like a gluey mess, but that’s normal. Spread it roughly to fit, sprinkle a little more cornmeal on top.
- Last bit of patience! Cover again, let it get puffy (not quite doubled, just, you know…perky). Maybe 30-40 minutes. Set your oven at 400°F (200°C) during this time (or before if you’re a planner, which I am not).
- Bake, finally. Chuck the pan in the oven. Bake about 22-25 minutes—tops should get golden, almost caramelized. I usually check at 22, but sometimes I forget and it still turns out. Pop it out and let it cool for a smidge; don’t try to slice too soon (but who listens to that rule?).
Little Discoveries (Aka Notes From Many Bakes)
- If your dough seems extra wet, don’t worry—it always works out. Actually, I tried making it with less liquid and regretted it because the holes just disappeared.
- It slices cleaner the next day, but honestly, I love hacking wonky slabs when it’s still steaming hot.
- Don’t skip the cornmeal if you love the classic muffin vibe, but, on second thought, the loaf works fine if you’re out. It just doesn’t have that little crunch.
How I’ve Swapped It Up—Sometimes It Works
- I’ve thrown some cheddar and chopped scallions into the dough once—tasted dreamy, sort of like a posh toast topper.
- Once I tried rye flour instead of all-purpose, but honestly, it went a bit brick-like. Maybe half-and-half would work better?
- Did cinnamon and raisins; the kids scarfed it, but it didn’t really have classic “muffin” vibes. Still good, though?
Do You Need Anything Fancy? Equipment Chat
People say you need a proper 9×5″ loaf tin. I agree…sort of. I once used a battered brownie pan—just smush the dough to fit, and it was a bit thinner but totally edible. Mixing by hand is fine; I tried the dough hook once, but it just slops around. Old wooden spoon does the trick, unless you’re in a real hurry.
Storage—Or, Why It Rarely Lasts
Wrap leftovers in a clean tea towel or pop into a bread bag. Should keep 2-3 days, but between toast, tea, and hungry kids, it’s usually gone by the next morning here. (I heard you can freeze slices if you’re a planner. I never remember.)
How To Eat It (With A Personal Twist!)
I love it best toasted with loads of salted butter. Sometimes we throw on marmalade or jam—my daughter dumps on Nutella. On Sundays, we make egg-in-the-hole with thick slices (my gran called it “toad toast” for reasons unclear). Cheese melted on top is also a winner after a long day. Tea mandatory, of course.
Tried and True (Or: Stuff I Messed Up So You Don’t Have To)
- Once I rushed the second rise. Came out dense, more like a weird brick than bread. Patience really does pay off.
- If your oven runs hot, check the loaf at 20 minutes. Burnt tops aren’t the end of the world, but your smoke alarm might disagree.
- Don’t slice with a blunt knife. I did once, and you get… squish, not slices.
Real FAQ From My Kitchen (Rounded Up After So Many Bakes)
- Can I make this gluten-free? Hmmm. I’ve never had much luck, to be honest; the texture’s never right for me, but maybe there’s a flour mix out there I haven’t tried yet?
- Can I double it? I have, but remember you’ll need two pans—or one very big pan—otherwise it’ll overflow, and it’s a total mess to clean up. Ask me how I know.
- Can I use active dry yeast? Yep! Just let it sit a few minutes in the warm liquid before mixing with the flour. That’s what my mum always did.
- What if I don’t have cornmeal? Use semolina, polenta, or just flour. Cornmeal’s just for that crunchy edge, like those proper English muffins.
- Why’s my dough so sticky? It’s meant to be! I used to freak out but honestly, sticky = holes. Trust the sticky dough, and use a spatula to dump it in the pan. (Just embrace the goo…)
And now, semi-related: My cat once stole the crust of this off my windowsill. Given that, I feel pretty confident you’ll love it too.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 teaspoon baking soda
- 1 cup milk
- 1/4 cup water
- 2 tablespoons unsalted butter, melted
- Cornmeal, for dusting
Instructions
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1Lightly grease a 9×5-inch loaf pan and dust the bottom and sides with cornmeal.
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2In a large mixing bowl, whisk together flour, sugar, salt, yeast, and baking soda.
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3In a microwave-safe dish, combine milk, water, and butter. Heat until warm (about 120°F to 130°F), then pour into the dry ingredients.
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4Mix until a sticky batter forms. Spread evenly into the prepared loaf pan and sprinkle additional cornmeal on top.
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5Cover and let rise in a warm place until the dough is just above the edge of the pan, about 30-40 minutes.
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6Bake at 375°F (190°C) for 30-35 minutes, until golden brown and baked through. Cool completely, then slice and toast as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
4gg
Fat:
2gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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