English Muffin Bread Recipe

Stacked English muffin bread with a small bowl of peanut butter and jelly.

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English Muffin Bread are soft, dense loaves with a slightly chewy texture and a signature craggy interior, perfect for trapping butter and spreads. This no knead recipe makes great toast or breakfast sandwiches!

Course Bread

Cuisine American

Keyword English muffin bread, no knead bread

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1 10

Servings slices

Calories 111kcal

Author Sue Ringsdorf

Ingredients

1½ Tablespoons active dry yeast
1 Tablespoon granulated sugar
2 cup 1% milk - warmed between 100-110 degrees
1/2 cup water - warmed between 100-110 degrees
5 ¼ cups all-purpose flour (630 grams)
1 teaspoon baking soda
2 teaspoons kosher salt
cornmeal - for greasing the pan and then topping the dough

Instructions

Activate the yeast. In a large mixing bowl, combine the yeast, sugar, warm milk and water (between 100-110 degrees F). Stir and let sit for 10-15 minutes, or until yeast is active and bubbly. Stir well.
1½ Tablespoons active dry yeast, 1 Tablespoon granulated sugar, 2 cup 1% milk, 1/2 cup water
Add dry ingredients. Add flour, baking soda, and kosher salt - and use a wooden spoon to stir it together. The dough will be extremely soft and sticky. (That's the way it's supposed to be!)
5 ¼ cups all-purpose flour (630 grams), 1 teaspoon baking soda, 2 teaspoons kosher salt
NOTE: I recommend using a digital scale to measure the flour. Likewise, you can use the spoon and level method.
Add dough to pans. Spoon/pour the dough into two loaf pans that have been greased and dusted with the cornmeal.
cornmeal
Let dough rise. Cover pans with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise until it puffs up a little over the rims of the pans, 30 minutes to an hour (depending on many factors including climate and humidity in your home).
NOTE: This dough rises especially quick (in my experience). Make sure you don't let it pop too far over the rim of the pans.
Prep. Preheat oven to 375 degrees. Dust the tops of the loaves with cornmeal.
Bake bread. Bake English muffin bread for 20-25 minutes or until the crust is golden brown on top and the bread is cooked throughout. If you tap the bread, it should sound hollow. Don't over-bake!
Cool. Transfer bread to a wire cooling rack to cool completely.
Serve bread. We love to toast this bread and top with butter, jelly, peanut butter, or your favorite toppings.

Notes

Store bread in an airtight container or plastic wrap at room temperature for up to three days.
Freeze bread wrapped tightly in cling wrap and then in a freezer bag for up to three months.

Nutrition