Tina's English Muffin Bread Recipe

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Tina's English Muffin Bread

Tina Swain


Easy and fast. Can get up on a Sunday morning and have this on the table by breakfast. My husband even makes this. Kids love it. So much nicer to eat than a big half of a toasted English Muffin

☆☆☆☆☆ 0 votes
makes 2 loaves


5 c
all purpose flour divided
2 pkg
1/4 oz. active dry yeast
1 Tbsp
2 tsp
1/4 tsp
baking soda
2 c
warm milk (120-130 degrees)
1/2 c
warm water


1Preheat oven to 350 degrees. Grease 2 loaf pans (8 1/2 x 4 1/2inches) and dust sides and bottoms with corn meal
2Mix 2 cups flour, yeast, sugar and soda. Add milk and water. Beat with mixer (hand mixer or stand mixer) 30 seconds on low speed. Scrape sides of bowl. Beat on high for 3 minutes.
3By hand, stir in rest of flour. Do not knead. Add 1/2 to each of the loaf pans. Sprinkle top with corn meal. Cover loosely with kitchen towel. Let rise until doubled...about 45 minutes. Bake 35 minutes. Remove bread from pans to cool. Slice and toast...great with home made jam or jelly.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American