Best English Muffin Bread

There’s something magical about the smell of bread baking in the oven—especially when it’s a rustic, golden loaf full of buttery nooks and crannies. The first time I made Best English Muffin Bread, I was skeptical. Could something so easy really rival my favorite store-bought English muffins? One slice, toasted and slathered in butter and honey, answered that question with a resounding yes. This loaf became my go-to recipe for busy mornings and lazy brunches. It’s the perfect gateway bread for beginner bakers: no kneading, no fancy equipment, and it comes together in about an hour.

For anyone just learning to bake, this easy sheet pan dinner of the Best English Muffin Bread world delivers a quick and healthy meal addition with unbeatable flavor and texture. Think of it as a beginner’s guide to baking success—crispy edges, soft interiors, and endless serving potential.

Why This Recipe is Special

What sets Best English Muffin Bread apart from typical loaves is its texture—light, full of air pockets, and practically begging to be toasted. Unlike traditional breads that require kneading and careful shaping, this recipe uses a loose, gloopy dough that’s stirred by hand and left to rise once. It’s fuss-free, forgiving, and utterly delicious. The recipe also freezes well, meaning you can make a double batch and save some for later, making it ideal for meal preppers and busy families alike.

Ingredients and Preparation

• All-purpose flour: The backbone of the bread, giving it structure. You don’t need bread flour—AP works just fine and gives a soft crumb.
• Yeast (instant or active dry): This is what makes the bread rise. Instant yeast can be mixed right into the dry ingredients, while active dry needs to be bloomed in warm water.
• Honey or sugar: Adds a touch of sweetness and helps activate the yeast.
• Warm water and warm milk: These activate the yeast and moisten the dough. Using warm (not hot) liquid ensures the yeast stays alive and active.
• Kosher salt: Balances flavor and strengthens the dough structure.
• Baking soda: Adds lift and helps create the signature English muffin texture.
• Butter and cornmeal (for greasing and dusting): Butter greases the pan, and cornmeal provides that distinctive English muffin crunch and flavor.

Alternative Ingredients:

• Use plant-based milk for a dairy-free version.
• Replace honey with maple syrup or brown sugar.
• Skip cornmeal if you don’t have it—flour will do, but you’ll miss out on some texture.
• Whole wheat flour can be swapped in for part of the white flour for a nuttier, healthier loaf.

Step-by-Step Instructions

Step 1: Mix the yeast, honey, and warm water in a large bowl. Let it sit for a few minutes until it’s foamy if using active dry yeast; if using instant yeast, you can skip this waiting time.

Step 2: In a separate bowl, stir together the flour, salt, and baking soda. This helps distribute the ingredients evenly.

Step 3: Add the warm milk and one cup of the flour mixture to the yeast. Stir well to combine into a smooth batter.

Step 4: Gradually add the remaining flour mixture, stirring continuously until a very soft, gloopy dough forms. The dough should be wet and loose—don’t be tempted to add extra flour.

Step 5: Grease two loaf pans with butter and dust them with cornmeal. Spoon the dough into the pans, smoothing the tops as needed.

Step 6: Let the dough rise in a warm, draft-free place until it reaches the top edge of the pans—this usually takes about 30 to 45 minutes.

Step 7: Preheat your oven to 425°F. Dust the tops of the loaves with more cornmeal.

Step 8: Bake for 15–20 minutes for a softer crust, or 20–25 minutes for a more golden, crisp finish. The loaves are done when they sound hollow when tapped or register 190–200°F on an instant-read thermometer.

Step 9: Let the bread cool completely before slicing. This helps it firm up and enhances the texture when toasted.

Beginner Tips and Notes

• If the dough seems too sticky, that’s a good thing! Resist the urge to add flour—sticky dough makes those signature craters.
• If your loaf collapses, it likely over-proofed. Keep an eye on the dough during the rise.
• No thermometer? Tap the bottom of the loaf; if it sounds hollow, it’s ready.
• Prepping in advance: You can let the dough rise overnight in the fridge. Cover with greased plastic wrap to keep it from drying out.
• No glass pans? Use any loaf pan you have—metal, silicone, or cast iron all work.
• No mixer required: Stirring by hand is not only easier, it protects the dough from overmixing.

Serving Suggestions

This Best English Muffin Bread shines when toasted. Serve it:

• With butter, honey, or your favorite jam.
• As a base for eggs Benedict or avocado toast.
• As French toast—its texture holds up beautifully to soaking.
• Alongside soups or salads for a comforting side.

Storing Leftovers:

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, slice and freeze with parchment between slices. Reheat directly from frozen in the toaster.

Conclusion

This Best English Muffin Bread is the bread recipe you didn’t know you needed. Easy, satisfying, and endlessly toastable, it’s everything a beginner baker could ask for. Give it a try, and when that first golden slice pops out of the toaster, let us know how it turned out in the comments. Whether you slather it with butter or top it with jam, you’ll never look at store-bought bread the same way again.

FAQ About Best English Muffin Bread

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