Have you ever run out of bread and didn’t want to make a run to the store?
And once you realize that you’re out of bread – you suddenly need it. Like, right now.
You must have bread or toast or a sandwich or your whole day is suddenly off kilter.
Well English Muffin bread is your bread.
English Muffin bread tastes precisely how it sounds – like an English muffin that’s been reborn as a glorious piece of bread. It’s fluffy. It’s airy. It’s light.
And better still, you can make it fast.
You don’t have to mix for 15 minutes, then stretch and fold, then watch it rise, and shape the dough. When you want bread fast, super speedy ultra fast, English Muffin Bread is your recipe. It comes together in just over an hour. No stress, no fuss. Just yummy bread.
My family couldn’t resist eating this loaf hot out of the oven. But if you happen to have more restraint than we do, English Muffin bread toasts beautifully for a few days after baking. You can butter it, smother it in jam, or turn it into a grilled cheese sandwich.
Prep time: 10-15 minutes
Rise time: 45 minutes
Cook time: 25 minutes
Total time: 1 hour 20 minutes to 1 hour 25 minutes
Before you start baking, make sure you have these ingredients readily available:
- 361 Grams (3 Cups) All Purpose Flour
- 9 Grams (1 1/2 Teaspoons) Salt
- 14 Grams (1 Tablespoon) Sugar
- 17 Grams (1 Tablespoon) Instant Yeast*
- 1 Gram(1/4 Teaspoon) Baking Soda
- 227 Grams (1 Cup) Milk
- 25 Grams (2 Tablespoons) Vegetable or Olive Oil
- 57 Grams (1/4 Cup) Water
You’ll also need a little extra corn meal to sprinkle in your baking pan.
*Don’t have instant yeast? No worries! You can use the same amount of dry active yeast. Just be sure to combine it with the warm water and let it proof for 10 to 15 minutes before adding it with the wet ingredients.
Here are a few kitchen essentials you’ll want on hand as well:
If you don’t have an electric beater, a standing mixer with a beater attachment will work as well. Or if you don’t have that, you could mix by hand, but it will take you a few minutes longer to get your dough to the right consistency.
English Muffin bread is a fun new adventure. It uses yeast like your average sandwich bread, but it also works with baking soda like a quick bread. Together they fluff up your loaf with minimal rise time.
So when you’re ready to start, whisk together your flour, salt, sugar, baking soda, and yeast together in the bowl of a standing mixer (or a large mixing bowl if you plan to use an electric beater).
In a separate, microwave-safe bowl, mix together the water, oil, and milk. Heat the mixture to a temperature between 120 and 130 degrees Fahrenheit (48 to 54 degrees Celsius). For accuracy, stir the liquid before you measure.
Don’t have a thermometer? Carefully dip your finger in. It should feel hotter than lukewarm, but not so hot that you’d be uncomfortable. Don’t burn yourself!
Pour the wet ingredients over the dry ingredients and mix on high for about a minute until well incorporated. The dough should feel soft and smooth and sticky. If you were to stretch it, the dough would have some elasticity.
Grease your 8 1/2-inch by 4 1/2-inch baking pan and lightly sprinkle the bottom and sides with cornmeal to keep the dough from sticking.
Transfer the dough to the pan and smooth the dough as much as you can. Don’t worry about making it perfect. It will be pretty gloopy but will smooth out as it rises.
Cover your dough with plastic wrap and let it rise until the dough has crowned the rim of the pan. It will need about 45 minutes to an hour depending on your ambient room temperature.
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Remove the cover on your dough and bake for 22 to 27 minutes. Your bread should look golden brown.
If you have your thermometer handy, the internal temperature of your bread should hit 190 degrees Fahrenheit (87 degrees Celsius).
Let your bread cool in the pan for 5 minutes then turn it out onto a rack to cool.
Let it cool completely before you slice and serve. I like to butter the crust at this stage to keep it soft.
Enjoy your bread!
Seriously – you’re done. It was that easy and that fast.
Just the Basics
English Muffin Bread
- 361 Grams All-Purpose Flour (3 Cups)
- 9 Grams Salt (1 1/2 Teaspoons)
- 14 Grams White Granulated Sugar (1 Tablespoon)
- 17 Grams Dry Active Yeast (1 Tablespoon)
- 1 Gram Baking Soda (1/4 Teaspoon)
- 227 Grams Milk (1 Cup)
- 25 Grams Vegetable Oil (2 Tablespoons)
- 57 Grams Warm Water (1/4 Cup)
- Whisk together your flour, salt, sugar, baking soda, and yeast together in the bowl of a standing mixer.
- In a separate, microwave-safe bowl, mix together the water, oil, and milk. Heat the mixture to a temperature between 120° and 130° Fahrenheit (48° to 54° Celsius).
- Pour the wet ingredients over the dry ingredients and mix on high for about a minute until well incorporated.
- Grease your 8 1/2-inch by 4 1/2-inch baking pan and lightly sprinkle the bottom and sides with cornmeal to keep the dough from sticking.
- Transfer the dough to the pan and smooth the dough as much as you can.
- Cover your dough with plastic wrap and let it rise until the dough has crowned the rim of the pan, about 45 minutes to an hour.
- Preheat your oven to 400° Fahrenheit (204° Celsius). Remove the cover on your dough and bake for 22 to 27 minutes. Your bread should look golden brown.
- Let your bread cool in the pan for 5 minutes then turn it out onto a rack to cool completely before slicing and serving.
Secrets to Success
Honestly, I don’t have any secrets to share with this one. Really. The pictured loaf was my first attempt at making the recipe.
It’s not a testament to my skills as a baker. I’m honestly not a professional. Just about anyone can whip this bread together in the mixer, let it rise, and then bake it.
Tracking your calories? Here’s the nutritional information for English Muffin Bread:
Keep in mind that I sliced my loaf into about 10 slices. Your calories per serving may differ from mine if you make larger or smaller slices.
Did You Try It?
This was a fun and easy recipe to make, and I loved the texture and flavor of this bread. But I enjoy these recipes even more when I know that you liked them, too. Tell me about your baking experience in the comments below! Feel free to share any tips or tricks you might have or your favorite food pairings.