English Muffin Bread

by Jamie on February 22, 2012

Post image for English Muffin Bread

Last Thursday, I was in a pretty amazing state of procrastination. You know those moments when you’ll choose to do anything other than the task at hand? Things like cleaning toilets, sorting socks or attempting some crazy craft you found on Pinterest even though you’re lacking 85% of the required materials. I was having one of those moments.

After organizing my pantry, brushing my dog’s teeth, chasing dust bunnies around my office and having a lengthy conversation with said dog regarding the Frito odor emanating from his feet, I decided to do something useful – make a loaf of English Muffin Bread.

Initially, I didn’t plan on blogging this bread – I find that bread is difficult to photograph and I really wasn’t in the mood to challenge myself. I haphazardly threw the loaf together and honestly wasn’t expecting much, but in about an hour and half, I had one of the most amazing loaves of bread cooling on my counter. I don’t use the word best on MBA very often, because well, in my opinion there can always be better, but this is without a doubt the best loaf of bread I’ve ever made.

Just as the name suggests, this coarse-textured English Muffin Bread is ideal for toasting. It’s full of those little nooks and crannies that are perfect for containing pools of melted butter and jam. The crust has an amazingly crisp texture that is only enhanced by toasting.

Not only is this bread undeniably delicious, it’s also ridiculously simple to prepare which makes it great for those of you just getting started with yeast baking. You toss everything into a mixer, let it rise, bake it and you’ll pretty much be deeming yourself a master baker by the time the first slice is toasted.

Whether you’re looking to kill some time, or just wanting to make a killer loaf of bread, I hope you find this English Muffin Bread as incredible and addictive as I do.


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English Muffin Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 22-27 minutes

Ingredients:

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and instant yeast; stir to combine.

2. In a microwave safe bowl, combine the milk, water, and oil and heat to between 120°F and 130°F. Make sure to stir the liquid before measuring its temperature. If you don't have a thermometer, don't worry, King Arthur states that the liquid should feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

3. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be quite soft and sticky.

4. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. I just tossed in about a 1/4 of cornmeal and tilted the pan until the inside was thoroughly coated.

5. Scoop the dough into the prepared pan. I used a rubber spatula sprayed with nonstick cooking spray to level the top of the dough out a bit.

6. Cover the pan (I used plastic wrap), and let the dough rise until it's just barely crowned over the rim of the pan. King Arthur Flour notes that when you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than about 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

7. Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F. Mine baked for 26 minutes and it was perfect.

8. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

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{ 55 comments… read them below or add one }

avatar 1 Blog is the New Black February 22, 2012 at 6:27 pm

What a stellar idea!!

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avatar 2 Trish February 22, 2012 at 6:28 pm

Looks delicious!

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avatar 3 Julie @White Lights on Wednesday February 22, 2012 at 6:46 pm

I’m crave English Muffins and this bread looks killer. I am so putting this on my make next week list. Thank you so much for sharing!

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avatar 4 Michelle February 22, 2012 at 6:46 pm

English muffin in loaf form? Sold!

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avatar 5 Maria February 22, 2012 at 6:47 pm

I am sold! I need to try this asap!

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avatar 6 Amber February 22, 2012 at 6:50 pm

I seriously cannot wait to make this bread.

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avatar 7 Cassie February 22, 2012 at 6:50 pm

It looks amazingly dense and wonderful. I often procrastinate by baking!!

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avatar 8 Megan J February 22, 2012 at 7:04 pm

Great minds think alike! I saw this exact recipe on pinterest the other day and made it over the weekend– so good! Just had some for lunch today toasted with peanut butter and honey. It was to die for!!

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avatar 9 Julia February 22, 2012 at 7:11 pm

My husband calls my random craft crap floating around the house, “pinterest ideas I’ll never finish.” And he’s probably right.
We love english muffins, and how perfect to make them in a loaf!

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avatar 10 Margaret February 22, 2012 at 7:16 pm

LOVE LOVE LOVE Eng Muffin loaf. so much fun to make and so easy to toast. haven’t made it in AGES but will have to try this loaf.

Photo looks GREAT!!

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avatar 11 Amber February 22, 2012 at 7:16 pm

Mmm I want to make this! One problem, I’m in Japan for the next 5 months and I have never seen a speck of cornmeal or anything like it around here…. do you think this bread would still turn out ok if I left the cornmeal part out?

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avatar 12 Ella February 24, 2012 at 8:48 pm

Yes, it should turn out just fine – use some of the flour to sprinkle on the pan – the cornmeal helps it release from the pan, the lightly floured surface will do the same thing. You may lose a little of the english muffin flavour, as they’re coated in cornmeal.

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avatar 13 Kate February 22, 2012 at 7:24 pm

King Arthur has reliably good recipes. This looks great! Too bad I don’t have a toaster…

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avatar 14 Amanda September 10, 2012 at 1:38 am

I don’t either.. I did, however, figure out that if you lightly butter any bread & place it in a hot skillet.. it actually comes out better than if it were made in a toaster. (in my opinion, that is. lol) So.. give it a try & good luck! =)

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avatar 15 Jennifer @ Peanut Butter and Peppers February 22, 2012 at 7:31 pm

This sounds wonderful! Do you think I could make it with wheat flour?

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avatar 16 Sylvie @ Gourmande in the Kitchen February 22, 2012 at 7:34 pm

Funny, I happen to be in a serious state of procrastination at the moment, maybe I need to get to baking!

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avatar 17 Kimmy @ Lighter and Local February 22, 2012 at 7:36 pm

Oh I love this. I remember seeing it somewhere, and I so wanted to make it, because it seems so easy and so good.

I’m so getting on board.

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avatar 18 Nikki February 22, 2012 at 7:41 pm

Looks sooooo good – one question though, (and it might be a stupid one) but is instant yeast the same as dried yeast?

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avatar 19 Katrina @ Warm Vanilla Sugar February 22, 2012 at 7:59 pm

What a cool idea! Yum!

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avatar 20 megan @ whatmegansmaking February 22, 2012 at 9:25 pm

I love this bread…i’ve made it many times and it always turns out good! and it makes the best toast!! :)

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avatar 21 Joanna February 22, 2012 at 9:49 pm

Looks delish!!! How long would you estimate this last for? And would excess freeze well, sliced? Thanks :)

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avatar 22 Kirsten@My German Kitchen...in the Rockies February 22, 2012 at 9:59 pm

Sounds easy and tasty, will be bookmarked and baked pretty soon. Thanks!

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avatar 23 Melissa February 22, 2012 at 10:16 pm

You had me at “undeniably delicious”, but I was definitely hooked with “ridiculously simple”. Bonus: I have all the ingredients!
Thanks for sharing.

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avatar 24 Becca- Cookie Jar Treats February 22, 2012 at 10:31 pm

I love the look of the crumb in this bread. I don’t make bread very often, but this looks very good :)

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avatar 25 Emilia February 23, 2012 at 5:49 am

Super glad you decided to blog about this bread because it looks fantastic, though anything with the name “english muffin” in it will capture my attention. The crumb looks fantastic and, dare I say it, almost crumpet like. Cannot wait to make this!

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avatar 26 Becca@learnasyougocook February 23, 2012 at 8:12 am

I too have all the ingredients for this recipe! I love English muffins and I never thought about it in loaf form. This is going on my must make list for sure!

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avatar 27 Melissa @ Kids in the Sink February 23, 2012 at 8:19 am

I have a recipe for this bread as well but it’s a little different than yours. Yours looks a bit browner for some reason. Mine is always very white and doesn’t brown up very well. However, I agree, it’s the BEST loaf of bread ever. It’s great for toast and grilled cheeses and even grilled pb &j!

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avatar 28 janknits February 23, 2012 at 9:50 am

You are killing me! This is the last day of a 7-day diet; I was just telling my sister it has stopped my sweets craving, but I’m still wanting some carbs. Then this!! Sigh, and today is brown rice and vegetables day. (10 pounds gone, so I can’t complain) Maybe tomorrow. I’ve printed and saved the recipe…sure think this is in my breakfast plan for morning! Thanks, Jamie…if this is the result of procrastination, I say “go for it!” Love the photography; it sure is enticing.

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avatar 29 Katrina February 23, 2012 at 10:10 am

I love how bread recipes say “cool completely before slicing”. Riiiiiiiight. That is completely impossible when the whole house smells like yummy bread! this looks good, I’m going to make it this weekend.

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avatar 30 Alexandra February 23, 2012 at 11:11 am

Yum! Making this tonight.

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avatar 31 Meg @ Sweet Twist February 23, 2012 at 11:29 am

So Cool!! I am going to make this for sure!!

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avatar 32 Kristin February 23, 2012 at 11:31 am

How crazy is that! My dogs’ feet smell like Doritos!

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avatar 33 Mireia February 23, 2012 at 12:19 pm

This sounds amazing!! Thanks for sharing :)

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avatar 34 Tracy February 23, 2012 at 12:21 pm

Looks wonderful! I also love that it doesn’t require any additional ingredients like dry milk. Bookmarked this to make for sure!

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avatar 35 brighteyedbaker February 23, 2012 at 12:45 pm

Whether or not you were in the mood to photograph, the photos look great and you’ve sold me on the bread! I think this will be the next kind I bake :) Thanks for deciding to post the recipe.

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avatar 36 Tesei February 23, 2012 at 3:23 pm

Oh, can’t wait to try this in French Toast form!!!

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avatar 37 Erin R. February 23, 2012 at 5:21 pm

I LOVE this bread! I just made it last week and it is one of my all time favorites. Try making it with buttermilk some time and see if that doesn’t just kill you dead. Also, your post makes me want to eat nothing but English muffin bread for the next three days so I’d say your photography was a success.

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avatar 38 Michelle @ Brown Eyed Baker February 23, 2012 at 5:22 pm

LOVE this idea! I’ve seen English Muffin bread once before, a long time ago, and then forgot about it. We’ve been on an English Muffin kick, so I must try this soon!

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avatar 39 Lauren from Baklust February 23, 2012 at 5:37 pm

That bread looks so soft and dreamy, and just like the inside of an English muffin!

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avatar 40 Angie February 24, 2012 at 11:27 am

Wow, this looks amazing, I’ve never heard of it before!

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avatar 41 Paula linnevold February 24, 2012 at 2:55 pm

I’d like to use my bread machine to make this. Suggestions?

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avatar 42 Katrina M February 25, 2012 at 8:21 am

It only needs one rising, I don’t know if bread machines can do this? It’s so easy, you don’t need a bread machine :) just a mixer, no kneading at all. Mine is rising rit now.

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avatar 43 Victoria February 25, 2012 at 10:42 am

Hi!
So first things first – If those are bad photos, what would you call mine? :) Also – I don’t have a microwave – double boiler or stovetop? Thanks so much for all these awesome posts – It makes my day when I see MBA pop up in my reader! Thanks! Victoria.

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avatar 44 Amanda February 25, 2012 at 3:35 pm

Brilliant. I made this last night- scoffed a load for breakfast then made two more today with a double mixture…love it!

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avatar 45 Katie@Cozydelicious February 26, 2012 at 9:05 pm

I love english muffins and this bread looks great!!! You had me at ‘simple to make’!

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avatar 46 Deb @ knitstamatic February 28, 2012 at 1:34 pm

Okay, LOVE this bread! What a great idea. A must make for sure.

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avatar 47 Sarah March 1, 2012 at 10:37 am

So yummy!! Toasted up, it was wonderful with some butter and homemade strawberry jam!!

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avatar 48 Crystal March 9, 2012 at 11:57 am

First of all..BREAD looks amazing.. and can’t wait to try!!!! Second…i LOVE your site and love your witty humor, specially about the Fritos paws!!!! That’s what we say our dogs paws smell like..LOL :-)

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avatar 49 Judy April 14, 2012 at 8:21 am

I only have a hand mixer will the work for the english muffin bread? Do you have a recipe for no knead bread?

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avatar 50 Jamie April 17, 2012 at 6:47 pm

Judy-
It’s quite a sticky bread, but I think you should be fine. Are you from NW Ohio? I recognize your email address! ;)
-Jamie

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avatar 51 Judy April 19, 2012 at 7:57 pm

Yes do we know each other

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avatar 52 Liz April 21, 2012 at 7:13 am

My husband and I are very particular about our beloved english muffins. I spotted your simple recipe and I just had to give it a try … Excellent! Many Thanks for sharing this!

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avatar 53 Jamie April 21, 2012 at 11:53 am

Liz-
So glad to hear you loved this recipe. It’s one of our favorite breads! Have a great weekend.
-Jamie

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avatar 54 C July 10, 2012 at 6:43 am

HI!

Would like to attempt this soon!
Could i use fat free milk?
And how many days can this loaf of bread keep for?
Will it taste good when paired with meat?

Thanks :)

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avatar 55 Jamie July 16, 2012 at 7:06 pm

I find that recipe works best as written. It’s a great breakfast bread as the texture is quite substantial. It will keep for a few days if you wrap it up in foil or saran wrap. Hope this helps.
-Jamie

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