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English Muffin Bread


  • 3 cups 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. Combine all of the dry ingredients in the bowl of your mixer. Heat the milk, water, and oil until it's between 120°-130° F. Pour the hot liquid over the dry ingredients, and using a paddle attachment (or a wooden spoon if mixing by hand), beat the ingredients together for about 3 minutes to form a dough that is soft and elastic. This dough is more like a batter than traditional bread dough, so it will be quite slack.
  2. Lightly grease a loaf pan and dust the inside of the pan with cornmeal. This will help the finished bread to release and give your loaf that traditional English muffin texture.
  3. Pour your bread dough into the prepared pan, and level as much as possible.
  4. Put your pan of bread dough aside, covered loosely, so it can rise for about an hour. You want your dough to rise just above the height of the pan.
  5. While the dough is rising, preheat your oven to 400°F. When your dough has risen, bake your bread for 25-27 minutes. It will be golden brown. If you want to guarantee it is baked all the way through, check for an internal temperature of 190°.
  6. Once your bread is finished baking, allow it to cool for 5 minutes in the pan before turning it out on a wire rack. Cool your bread completely before slicing.

Recipe Notes

This recipe can easily be doubled or even tripled. English muffin bread also freezes well for future use so you can make multiple loaves when you have time, and then just pull a few slices from the freezer as needed.