English Muffin Bread | My Baking Addiction

These muffins are soft and tender, with a moist crumb that is similar to cake. The flavor of the lemon zest really shines through in this recipe!
This easy-to-make bread comes from an old English recipe. It’s perfect for breakfast or afternoon tea.

This bread is a great recipe for breakfast, or as an afternoon snack. The bread also makes a good sandwich, and it’s delicious with butter.

English Muffin Bread is a sliceable bread that has all of the same nooks and crannies as your beloved English muffins. Toast it and smother it with butter and jam for the finest toast you’ve ever tasted.

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Do you ever create a dish that you don’t anticipate to turn out well, but the results surprise you?

The first time I made English Muffin Bread, I tossed it together carelessly as a means to avoid performing any of my other responsibilities at the moment. 

I wasn’t expecting much, but an amazing-smelling loaf of bread was cooling on my kitchen in about an hour and a half.

I sliced myself a piece as soon as it was cold, toasted it, and smeared it with butter. It turned out that it tasted exactly as good as it smelled! 

It’s not every day that procrastination pays off, but it certainly did in this situation. If you’re also trying to avoid adulting, I strongly recommend making a loaf.

WHAT IS MUFFIN BREAD IN ENGLISH?

English muffins are certainly something you’ve tasted before… However, have you tried English Muffin Bread?

This coarse-textured bread, as the name implies, is a loaf version of your favorite English muffins, and it’s great for toasting!

It’s filled of small nooks and crevices that are ideal for storing melted butter and jam pools. The crust is really crunchy, which is greatly improved by toasting.

Not to mention that it takes less time to prepare than handmade English muffins since you only need to bake one loaf instead of a dozen muffins on the griddle!

HOW TO MAKE MUFFIN BREAD IN ENGLISH

This bread is not only tasty, but it’s also extremely easy to make, making it ideal for those of you who are just starting started with yeast breads. 

You just put everything together, let it rise, and bake it, and by the time the first slice is toasted, you’ll be a professional baker.

I’ll show you how to do it right here!

You’ll need the following Ingredients:

You probably have everything you need to make this bread on hand if you have yeast on hand (make sure it’s frozen!).

• 2 1/2 cups flour (all-purpose)
• 1 teaspoon of sugar
• a quarter teaspoon of fine sea salt
• a quarter teaspoon of baking soda
• 1 package instant yeast (2 14 teaspoons)
• 1 gallon of milk
• 1 cup of water
• 2 tblsp. olive oil or vegetable oil
• cornmeal, to strew in the pan

This loaf, like our Parker House Rolls and Cranberry Orange Cinnamon Rolls, is baked with instant yeast, making it fast and simple to make. Because the bread only has to rise once, you’ll be eating fresh-baked bread sooner than you think!

You’ll need the following equipment.

You’ll also need an 8-inch loaf pan, as well as measuring cups and spoons and a large mixing bowl.

See? This bread isn’t picky at all! It doesn’t even need the use of a mixer.

Creating this dish

2 cups flour, sugar, salt, baking soda, and yeast should all be added to your preferred big mixing dish. To blend, give it a good stir.

In a microwave-safe dish or measuring cup, combine the milk, water, and oil and microwave in 30-second intervals until the liquid is very warm, but not too hot. When it’s hotter than lukewarm but not as hot as bath water, you’ll know it’s just perfect.

Stir the liquids into the dry Ingredients until everything is well blended. The dough will be similar to muffin batter in consistency.

Add the remaining flour, a quarter cup at a time, until a soft, sticky dough forms.

It’s now time to prepare your pan. Toss approximately 14 cup of cornmeal into a lightly greased loaf pan. Tilt the pan and tap the sides to coat the pan’s sides with cornmeal.

Place the dough in the pan using a scoop. Because the dough is so soft and sticky, you may need to use a rubber spatula sprayed with cooking spray to smooth it out.

Cover the pan with a piece of plastic wrap sprayed liberally with cooking spray. Allow the dough to rise for 45 to 1 hour in a warm environment. When you can just see the dough over the lip of the pan, it’s completely risen.

Preheat the oven as the dough rises. Because my kitchen is often chilly, I prefer to place my pan near the oven while it preheats, allowing the heat from the oven to warm it. 

Remove the plastic wrap from the dough once it has risen and bake it for 22-27 minutes. It will be golden when finished, and if you touch the top, it will sound hollow.

Allow the bread to cool for 5 minutes in the pan before transferring it out onto a cooling rack to finish cooling. I know it’s tough, but wait until it’s totally cool before digging in!

WHAT SHOULD I SERVE WITH THIS BREAD?

The finest slice of toast you’ll ever have is made using English Muffin Bread. 

It may be sliced, toasted, and slathered in butter before being topped with anything from cinnamon sugar to blueberry jam to slow cooker apple butter. 

Have you run out of English muffins yet still want eggs benedict? Instead, use a slice of English Muffin Bread, which has the right nooks and crannies for capturing the creamy hollandaise sauce.

TIPS FOR STORING BREAD

If you’re going to make your own English Muffin Bread, as simple as it is, make sure you store it properly so it lasts as long as possible.

Here are a few TIPS FOR STORING BREAD – use these for storing homemade bread or a fresh-from-the-bakery loaf:

• Bread should be stored in paper or reusable bread bags. Avoid storing them in plastic because it collects moisture and causes the bread to spoil quicker.
• Get yourself a bread box. They look great on your counter and are meant to keep bread fresh for a longer period of time!
• Bread should be stored in a cool, dry location. Keep your bread away from warm and/or moist areas in your kitchen, such as the refrigerator or dishwasher. 
• When in doubt, put it in the freezer! This English Muffin Bread is no exception to the rule that bread freezes nicely. Wrap the bread securely in plastic wrap and freeze for up to three months. You may either defrost it before slicing and toasting it, or thaw and cook it in a heated oven. 

This English Muffin Bread is so simple to prepare that it may become your new favorite bread recipe! 

Ingredients

• 2 1/2 cups flour (all-purpose)
• 1 teaspoon of sugar
• a quarter teaspoon of fine sea salt
• a quarter teaspoon of baking soda
• 1 package instant yeast (2 14 teaspoons)
• 1 gallon of milk
• 1 cup of water
• 2 tblsp. olive oil or vegetable oil
• cornmeal, to strew in the pan

Instructions

1. 2 cups flour, sugar, salt, baking soda, and instant yeast should all be combined in a large mixing dish.
2. Combine the milk, water, and oil in a microwave-safe bowl or measuring cup. Microwave on high for 30 seconds at a time until the mixture reaches 120°F to 130°F. If you don’t have a thermometer, the liquid should feel hot (not as hot as bath water), but not as hot as bath water.
3. Stir the hot liquid into the flour mixture with a wooden spoon or spatula until everything is well mixed. The consistency of the mixture should be similar to muffin batter. Add the remaining 12 cup of flour, a quarter cup at a time, until the dough is extremely sticky and soft. 
4. Grease an 8×4-inch loaf pan lightly and dust with cornmeal on the bottom and edges. 
5. Scoop the dough into the pan that has been prepared. If necessary, level the top of the dough with a rubber spatula coated with nonstick cooking spray.
6. Allow the dough to rise in a warm location, covered with plastic wrap lightly coated with cooking spray, until it has just just topped over the rim of the pan, approximately 45 minutes to 1 hour. You should be able to see the dough while looking at the rim of the pan from eye level, but it shouldn’t be more than 1/4″ over the rim. 
7. Preheat the oven to 400°F as the dough rises.
8. Remove the lid and bake the bread until golden brown, about 22 to 27 minutes.
9. Remove the bread from the oven and set it aside to cool for 5 minutes before putting it out onto a cooling rack. Before slicing the bread, let it cool fully.

Notes

• To cover the sides of the loaf pan with cornmeal, I just threw in approximately a quarter cup and turned and tapped the pan until the interior was completely coated.
• When checking the doneness of your bread using an instant-read thermometer, look for an internal temperature of 190°F.

Adapted from a recipe from King Arthur Flour.

The “whole wheat english muffin recipe king arthur” is a bread that can be made with a whole wheat dough and has been around for centuries. It is often served as an accompaniment to soup or breakfast.

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