English Muffin Bread

Stormy Stewart


With my father's side of the family being from England, English muffin bread is one of my favorites. Especially sliced and toasted. This makes an out of this world breakfast sandwitch bread. This recipe makes 2 loaves


★★★★★ 4 votes

2 loaves


  • 2 c
    milk, scalded (regular)
  • 1/2 c
  • 5-6 c
    flour (i use spelt flour)
  • 2 tsp
  • 1/4 tsp
    baking soda
  • 1 Tbsp
  • 2 pkg
    active dry yeast
  • 1/2 c
    cornmeal for dusting pans and tops of loaves

How to Make English Muffin Bread


  1. The directions here is for dry yeast that is quick-rising.

    Preheat oven to 400F.

    Scald the milk and water until it's a bit hot on your inner wrist (110 Fahrenheit).

    Grease very well 2 regular loaf pans, 9 x 5 x 3 inches, and dust with cornmeal.

    In a large mixing bowl, stir together about 3 cups of flour, the salt, sugar, soda, and yeast. (That's right: the quick-rising dry yeast goes in dry with the flour.) Add the hot milk/water all at once and beat until mixed. Add the remaining flour slowly, but you should NOT have regular bread dough: the results should be something like a stiff batter. I use the lesser amount of flour.

    "Pour" immediately into the prepared bread pans and dust tops with cornmeal. Cover with a light, dry cloth and let rise until almost double in bulk (about 20 minutes for quick-rising yeast; twice that for regular yeast). Bake in a fully preheated oven for 25 minutes.

    IMMEDIATELY remove from pans and let cool on a rack. If you slice while hot, cover the cut end immediately with foil in order to prevent a gummy core.Freezes well; makes terrific toast; tastes great with cream cheese and/or jam.

Printable Recipe Card

About English Muffin Bread

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

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