English Muffin Bread is one of the easiest yeast breads you can bake at home! Perfect tender crumb and sturdy crust, this bread is ready for sandwiches!
This homemade bread is very easy to make, just like my One-Hour Skillet Focaccia and my No-Knead Bread.
If you visit this blog often, you know by now that I heart freshly baked homemade bread. Ask my family, there is always home-baked bread in our kitchen, ready to be sliced and devoured. This English Muffin Bread is perfect for sandwiches and even better toasted and topped with melty peanut butter of berry jam. You will be surprised how easy it is to make. You can use a round Dutch oven or a rectangular bread pan.
Ingredients:
- all-purpose flour
- sugar
- salt
- baking soda
- active dry yeast
- milk
- water
- oil
- cornmeal
Instructions:
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Grease and dust with cornmeal. Set aside.
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In a large mixing bowl of a stand mixer, whisk together the dry ingredients.
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In a medium saucepan, combine milk, water and oil. Heat up to 130 degrees It should be really warm but not too hot to the touch.
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With the mixer on low speed, slowly drizzle the wet ingredients to the dry ingredients.
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Knead the dough for about a minute, or until it starts to pull away from the sides of the bowl.
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Scoop the dough out into the prepared pan. Cover and place in a warm and draft-free place.
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When the dough has doubled in size, preheat the oven to 400 degrees F. Bake the bread uncovered until the top is golden brown. Let sit in the pan for 5 minutes, then turn onto a cooling rack to cool completely.
Expert tips:
- sugar: I see a lot of recipes for yeast dough that do not use sugar. You have to use sugar! The yeast loves it and it makes them react.
- oil: I always use oil in my yeast dough, especially for breads and pizza dough. Extra virgin olive oil is the best but regular olive oil works great too.
- rising the dough: the perfect way to make an environment for the dough to rise is to heat up a cup of water in a microwave, move it to the side and place the dough in the bowl (covered with plastic wrap) inside, close the door and let it sit until doubled in size. It's a warm and draft-free place.
More homemade bread and roll recipes:
- One-Hour Skillet Focaccia
- Our No-Fail The Best Pizza Dough Recipe
- Homemade Pepperoni Pizza
- Brioche Buns
- No Yeast Bread
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
English Muffin Bread
Ingredients
- 3 cup all-purpose flour
- 2 teaspoon granulated sugar
- 1.5 teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon active dry yeast
- 1 cup milk
- ¼ cup water
- 2 tablespoon vegetable or canola oil
- cornmeal for sprinkling
Instructions
- Grease and dust with cornmeal a 8"x4" loaf pan or 2qt baking dish (I used French oven). Set aside.
- In a large mixing bowl of a stand mixer, whisk together the dry ingredients (flour, sugar, salt, yeast, soda).
- In a medium saucepan, combine milk, water and oil. Heat up to 130 degrees It should be really warm but not too hot to the touch.
- With the mixer on low speed, slowly drizzle the wet ingredients to the dry ingredients.
- Knead the dough for about a minute, or until it start to pull away from the sides of the bowl.
- Scoop the dough out into the prepared pan. Cover and place in a warm and draft-free place. See note.
- When dough has doubled in size, preheat the oven to 400 degrees F.
- Bake the bread uncovered for 20 to 25 minutes (the magic number for me was 22 minutes), until the top is golden brown.
- Let sit in the pan for 5 minutes, then turn onto a cooling rack to cool completely.
Notes
Nutrition
This recipe was originally published on April 1st, 2014 and updated on August 26th, 2019.
Julie Blanner says
Delicious! My girls loved helping me make this, and we loved having it for breakfast the next day!
wilhelmina says
This is so much better than than the dry loaves I have bought in the grocery store! Fabulous!
Krissy Allori says
I've never tried making this but I will now!
Tara says
So easy and has a great texture!
Jen says
Load me up with carbs and call me a happy camper! This was so good. I smeared butter and honey on it. Loved it!
CrunchyCreamySw says
Hi Tanya! Thank you so much for the comment. It is possible that your milk was too hot and killed the yeast if the bread didn't rise well. I've made this bread countless times and never had a problem. I highly recommend letting the bread rise until doubled and that can depend on the condition in your kitchen. The tip I left in the notes of the recipe always help me to get a good rise. So sorry you had problems. Let me know if you try it again! Thank you!
Tanya Campbell says
Yes, I wondered if the milk was too hot also. I did use your tip and placed the bread in a warmed oven, which is standard for me. Bet it was the temp of the milk. I wash dishes in very hot water, so my "hot to touch" is probably skewed. Why do people not proof the yeast as much as they used to? I'm 50 y.o. and baked quite a bit in high school and younger days. Will definitely try this recipe again. Even without the lighter texture, I just had a slice with olive oil and was yummy.
Tanya Campbell says
I used Red Star Active Dry, maybe that's the difference. I hadn't heard of Platinum, I'll have to look for it.
CrunchyCreamySw says
I highly recommend the Platinum yeast as they produce taller and fluffier breads and cut down on the rising time.
Nancy says
I love baking my own bread. This english muffin bread looks incredible, Anna! I love that it's baked in the dutch oven. I can almost smell and taste this!
Kristy says
I love English muffins and your bread is fantastic!!