Breads · Yeast Bread

English Muffin Bread

Wonderful toasted (or warm from the oven) with butter or jelly on it!  Also great for sandwiches or grilled cheese! This is a good bread to try if you’ve never made bread before, there’s no real rolling or shaping involved, and it’s very quick and easy if you have a mixer. If not, it’s totally doable to hand knead as well. Instructions for that below.*


  • 2 1/4- 2 1/3 c all purpose or bread flour (may need to add in extra while kneading)
  • 1 1/4 tsp active dry yeast
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/2 c water
  • 1/2 c milk
  • non-stick spray
  • cornmeal


Place all the dry ingredients in the bowl of a stand mixer and mix on low with paddle (not dough hook).

Heat the milk and water together in the microwave for 1 minute 30 seconds to 120 degrees.

Add the hot liquid to mixer as it’s mixing. Let mix with paddle for 5 min. Keep mixer on speed 2-4, never higher.

*Hand mixing instructions: Place all ingredients in large bowl and stir with wooden spoon. Heat water/ milk mixture then slowly pour in to dry ingredients as you stir. Continue stirring with wooden spoon until you can’t anymore. Put some flour out on a clean dry surface and scrape dough out onto it. Hand knead, adding in extra flour as needed. The dough will be sticky but add in enough flour to allow you to knead it for about 5 minutes. Continue following instructions below. 

Spray loaf pan with non-stick oil spray and coat with corn meal (Put a spoonful of cornmeal in pan after spraying with oil, then move/shake pan around to spread cornmeal, it’ll stick to the spray.).  


After dough is completely mixed, form into log shape.  There’s no real science to this just shape it with your hands! The dough is sticky, be warned!  Put dough into loaf pan.

Heat a cup of water in microwave for 1 minute, then put that in back corner of microwave and put bread dough in covered with towel and close microwave.   Allow to rise for 30 minutes.  Preheat oven to 400.


Bake at 400 for 25 min.




  Allow to cool about 10 minutes, cut, and devour!



FYI: You can double the recipe for 2 loaves as I have done in my pictures, but only a professional series mixer can handle that much thick sticky dough. 

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