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.

English Muffin Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 22-27 minutes


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


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.

85 Responses to “English Muffin Bread”

  1. Danielle Cher Aime — January 30, 2014 at 6:55 pm

    This is the best bread I’ve ever made! My husband ance I (and our teeth) thank you!


    • Jamie — January 31, 2014 at 1:25 pm


      That’s so nice to hear. I’m thrilled that you both loved it! And, thank you for stopping back to let us know! Have a great day and thank you for following MBA!


  2. Tina @ Tina's Chic Corner — June 18, 2014 at 12:07 pm

    My husband and I made this bread twice and it’s super delicious! We can’t believe how much it tastes like the real deal individual English muffins. I blogged about it today:

    Thanks so much for sharing! :)


  3. Charlie — August 20, 2014 at 5:02 pm

    Too many ads!!


    • Jamie — August 21, 2014 at 9:15 am

      I’m sorry the ads are a bother to you but they help keep the site up and going.


  4. C — November 8, 2014 at 3:38 pm

    What type of conversions would I need to do to use this for mini loaves?


    • Jamie — November 8, 2014 at 9:45 pm

      I have never attempted this recipe in mini loaf pans, so I’m afraid I cannot accurately answer your question. Thanks for stopping by!

  5. CJ — March 7, 2015 at 11:34 am

    Can I make this recipe in a bread machine?


    • Jamie — March 9, 2015 at 2:55 pm

      I haven’t tried it in the bread machine, but let me know how it turns out if you do. Thanks for visiting.


  6. Catherine — March 10, 2015 at 3:39 pm

    I just finished a whole house renovation that includes the kitchen of my dreams. I promised myself that I was going to learn how to make bread. This is the second type I’ve attempted. I wanted to start off easy, having never worked with breads or yeast before. This was super simple to make, and turned out perfect. Just wanted to say thanks for sharing such great recipes. I’m going to have to work my way through all the bread recipes on the site!


  7. Kelly Sifford — May 19, 2015 at 7:20 pm

    I made this on our dreary May day where the temp is only 43 degrees here in CO. Wow, easy to make and yummy.


    • Jamie — May 22, 2015 at 11:14 am

      I’m so glad you had the chance to try it. Thanks for stopping by.


  8. Melody — August 16, 2015 at 12:14 pm

    Fritos…..fill a small spray bottle with about half and half white vinegar and water. Apply to frito feet (get between the pads really well). It will smell vinegary at first but will dissipate. No more conversations about frito feet (sorry you’ll have to figure out an alt procrastination ;) ) . Unfortunately if your dog is like mine she likes the taste of the vinegar and starts licking her feet. Be prepared with a doggy distraction until it dries. Best of luck and LOVE this bread recipe! Thanks!


    • Jamie — August 18, 2015 at 2:00 pm

      Ha! This comment has made my day! Thanks so much for the tip – enjoy the bread. :)

  9. Krista Dier — September 15, 2015 at 10:23 am

    Can I use bread machine yeast and how much if I can?


    • Jamie — September 23, 2015 at 12:03 pm

      I’m not to sure on this because I’ve never used bread machine yeast before.

  10. Amy — January 1, 2016 at 10:03 am

    I plan to make this today, and serve with honey ham, and hollandaise sauce. Thanks!


    • Jamie — January 5, 2016 at 7:01 am

      Amy: you’re welcome! I hope you enjoyed it!

  11. Albert — January 25, 2016 at 12:21 pm

    Very tasty bread! We do it constantly. And we do it in a gas oven.


    • Jamie — January 26, 2016 at 5:03 pm

      Hi, Albert! I’m glad you like it!

  12. Anita — January 25, 2016 at 1:26 pm

    I’ve made this recipe  by dividing the dough between two cans (baked bean size are perfect) and it is incredible!  perfect for breakfast sandwiches!


    • Jamie — January 26, 2016 at 5:02 pm

      I’m so glad you liked it, Anita!

  13. jasmine — January 25, 2016 at 9:24 pm

    hello,i just want to ask if i can used plain flour,,i dont think i can find king arthur flour in  our store here in philippines…thank you


    • Jamie — January 26, 2016 at 4:15 pm

      Hi, Jasmine! Plain flour will be just fine. I hope you enjoy them!

  14. LindyLou — May 9, 2016 at 7:18 am


    The recipe for this bread sounds awesome and super easy and I want to make it asap but I do have one question.  Is the sprinkling of the cornmeal essential or can that step be skipped?  We don’t really like cornmeal and would rather avoid it altogether if it’s possible.  Thanks!


    • Jamie — May 9, 2016 at 11:23 am

      Hi, LindyLou! You don’t have to put the cornmeal if if you don’t want to. I hope you enjoy them!

  15. Dari — March 21, 2017 at 10:54 am

    I made this bread last night but for some reason it came out very dense and I fet like the yeast was a little bit overwhelming. I do want to try it again but I am hoping that this time it will be a little bit lighter. Is there a video for this recipe by any chance so I can see the dough consistency? I think that will help a lot. Thanks.


    • Jamie — March 21, 2017 at 12:07 pm

      Hi, Dari! I don’t have a video for this recipe at this point, but I’ll put it on my to do list. I suppose you could pull back on the amount of yeast a bit to see if that helps. Let me know if you give it another try!

Leave a Comment