Take your breakfast to a whole new level of delicious with my easy homemade English Muffin bread. It makes the best toast ever, and a perfect partner to jam or preserves. With No kneading and no mixer required, this bread is super simple.
Made using basic ingredients this one bowl mix is the perfect recipe especially if it's your first time baking a loaf of bread.
If you are working with yeast or making bread for the first time, then this is a great recipe for you to try.
It is an easy, bread recipe, one that will make truly proud of your baked bread.
Although this recipe has yeast as an ingredient, there is no kneading required. The ingredients are simply mixed to form a soft dough.
Scoop in to a loaf pan, let dough rise for about 45 minutes and then bake.
Bread just doesn't get easier than this!
Ingredients in English Muffin Bread
The ingredients are super simple, nothing complicated here! (Scroll down to the end for the full printable recipe.)
How to make English Muffin Bread
Scroll down for the detailed recipe card which includes instruction steps for both instant and active dry yeast.
Note: This visual only contains steps for instant dry yeast
Using instant dry yeast:
- Dry ingredients: Whisk together the flour, sugar, salt, baking soda and instant dry yeast in a large bowl.
- Wet ingredients: In a separate jug or small bowl, combine the warm water, warmed milk and oil.
- Pour the combined wet ingredients into the bowl with the whisked dry ingredients.
- Mix well for about 2 minutes with a sturdy metal or wooden spoon. Do not over mix. The mixture will look sticky and this is perfectly fine.
- Transfer the mixture to a greased loaf pan. If you do not have a good nonstick loaf pan, then I suggest you line it with parchment/baking paper before adding the mixture.
- Level out the dough with a spoon or spatula, cover the loaf pan with plastic wrap. Allow to rise in a warm part of your kitchen for 45 minutes until double in size.
- Once risen, remove the plastic wrap, do not touch or deflate the risen dough.
- Bake for 20 to 25 minutes until the bread is golden brown.
- Remove the bread from the oven and leave in the pan for 5 minutes before turning out onto a rack to cool.
- Now, I know you want to dig into that warm bread as it comes out the oven, but it's best sliced when cooled completely. This ensures that you get the perfect English Muffin texture.
Scroll down for the detailed recipe which includes instruction steps for both instant and active dry yeast.
Note: The above visual only contains steps for instant dry yeast
Tips and frequently asked questions
- Can I double this recipe?
Yes you can. This bread stores well in the refrigerator (up to 5 days) and freezer (up to 3 months)
- Do I need to have cornmeal or semolina to bake this bread?
No you don't, Sprinkling cornmeal or semolina at the bottom of the loaf pan is totally optional.
Using cornmeal or semolina is just to get that authentic English Muffin crunch and texture.
Sprinkle a tablespoon of cornmeal into your greased loaf pan before filling with the dough.
No worries if you don't have cornmeal or semolina in your pantry, your bread will still taste amazing.
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How to store English Muffin Bread
Refrigerator: Store the cooled bread in an airtight container in the refrigerator for up to one week.
Freeze: You can freeze the baked bread either unsliced or sliced.
For convenience, I prefer slicing the bread before freezing. In that way you don't have to thaw out the entire loaf to enjoy just a few slices.
To freeze the entire loaf: place in an airtight container or any plastic or zip lock bag. Thaw at room temperature.
To freeze sliced: Place small squares of parchment/baking paper between each slice.
This will make it easier to separate the slices without breaking once frozen.
Then place the sliced loaf into an airtight container or zip lock bag. To thaw, heat as many slices as you need in the microwave for a few seconds or on a pan on the stovetop.
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Delicious ways to enjoy English Muffin Bread.
This bread makes the most irresistibly delicious toast.
For scrumptious results melt ½ a teaspoon of butter in a cast-iron (or other heavy-bottomed) frying pan over medium high heat.
Toss in a slice of your English muffin bread then flip until golden brown and crunchy. This method is preferable (and so much more delicious) than just popping the bread into a toaster.
Given that this bread makes great stove top toast, you have got to try it as French toast; it is so good!
Enjoy ♥
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4 Ingredient English Muffin (Microwave, Made in under 2 minutes)
English Muffin bread
Equipment
Ingredients
- 3 cups all-purpose or cake flour
- 1 ¼ teaspoons salt
- 1 Tablespoon white sugar
- ¼ teaspoon baking soda bicarbonate of soda
- 1 Tablespoon yeast see note 1
- ¼ cup warm water see note 2
- 1 cup warm milk see note 2
- 2 Tablespoons oil see note 3
- 1 Tablespoon semolina or cornmeal to sprinkle in the loaf pan optional, see note 4
Instructions
Always read the label on the yeast package confirming whether it is active dry yeast or instant/fast acting yeast. Follow the instructions below according to the type of yeast you have. You just need to change the order of the steps as shown below. The bread comes out exactly the same!
(1.1) Instructions if you using Active dry yeast
- Combine the sugar, yeast, warmed water and warmed milk in a bowl.
- Set the bowl aside for 5 minutes until the mixture starts to foam.
- In another bowl, whisk the flour, salt and baking soda together.
- Add the oil to the foamed yeast mixture and stir to combine.
- Add the yeast mixture to the flour mixture. Mix well for about 2 minutes with a sturdy metal or woodenspoon. The mixture will look sticky and this is perfectly fine.
- Proceed with the rest of the recipe from step (1.3)
(1.2) Instructions if you are using Instant dry yeast
- Dry ingredients: Whisk together the flour, salt, sugar, baking soda and instant dry yeast in a large bowl.
- Wet ingredients: In a separate jug or small bowl, combine the warm water, warmed milk and oil.
- Combine wet and dry ingredients: Pour the combined wet ingredients into the bowl with the whisked dry ingredients.
- Mix well: Mix well for about 2 minutes with a sturdy metal or wooden spoon. Do not over mix. The mixture will look sticky and this is perfectly fine.
- Proceed with the rest of the recipe from step (1.3)
(1.3) Transfer the mixture to a greased 8½ inch x 5 inch (21cm x 13cm) loaf pan: See note 5
- If you do not have a good non-stick loaf pan, then I suggest you line it with parchment/baking paper before adding the mixture.
- Cover and leave to rise for 45 minutes: Level out the dough with a spoon or spatula, cover the loaf pan with plastic wrap. Allow to rise in a warm part of your kitchen for 45 minutes until double in size
- Remove plastic wrap: Once risen, remove the plastic wrap but do not touch or deflate the risen dough.
- Bake: Preheat the oven to 350°F/180°C (160°C fan). Bake for 20 to 25 minutes until the bread is golden brown.
- Remove the bread from the oven and leave in the pan for 5 minutes before turning out onto a rack to cool.
- Allow the bread to cool completely before slicing. This ensures that you get the perfect English Muffin texture.
How to store English Muffin Bread
- Refrigerator: Store the cooled bread in an airtight container in the refrigerator for up to one week.
- Freeze: You can freeze the baked bread either unsliced or sliced. For convenience, I prefer slicing the bread before freezing. In that way you don't have to thaw out the entire loaf to enjoy just a few slices.
- To freeze the entire loaf: place in an airtight container or any plastic or ziplock bag. Thaw at room temperature.
- To freeze sliced: Place small squares of parchment/baking paper between each slice. This will make it easier to separate the slices without breaking once frozen.
- Then place the sliced loaf into an airtight container or ziplock bag. To thaw, heat the slices in the microwave for a few seconds or on a pan on the stovetop.
