Q1: Can I make English muffin bread without cornmeal?

Yes, you can use flour to dust the pan instead, but cornmeal adds a traditional flavor and crunchy texture that enhances the final result.

Q2: Why is my dough so sticky and loose?

The dough is supposed to be “gloopy” and very wet. This unique texture is what creates the classic English muffin holes and craters when baked.

Q3: How do I know when the bread is done baking?

Tap the bottom of the loaf—if it sounds hollow, it’s done. You can also use an instant-read thermometer; the internal temperature should be 190–200°F.

Best English Muffin Bread

Description

This Best English Muffin Bread is a beginner-friendly recipe that delivers a soft, holey texture perfect for toasting, with a crisp crust and buttery flavor.

Ingredients

Scale

4 ½ cups all-purpose flour (you may need slightly more or less)
2 tablespoons yeast (or 2 packets)
1 tablespoon honey or sugar
¼ cup warm water (110°F)
2 teaspoons kosher salt
¼ teaspoon baking soda
2 ¼ cups warm milk (110°F)
Butter for greasing pans
Cornmeal for dusting pans

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Instructions

Mix the yeast, honey, and warm water in a large bowl. Let it sit until foamy if using active dry yeast.
In a separate bowl, stir together the flour, salt, and baking soda to evenly combine.
Add the warm milk and one cup of the flour mixture to the yeast mixture. Stir well until smooth.
Gradually add the rest of the flour mixture, stirring until a very soft, gloopy dough forms. Do not over-flour.
Grease two loaf pans with butter and dust with cornmeal. Spoon the dough evenly into the pans.
Let the dough rise in a warm place until it reaches the top edge of the pans, about 30–45 minutes.
Preheat the oven to 425°F. Dust the tops of the loaves with cornmeal.
Bake for 15–20 minutes for a soft crust or 20–25 minutes for a more golden, crisp crust. The bread is done when it sounds hollow when tapped or reaches 190–200°F internally.
Let the loaves cool completely before slicing to maintain structure and texture.

Notes

The dough should be very wet and sticky—resist adding too much flour.
Dusting with cornmeal enhances texture and flavor, but flour can be used in a pinch.
Use an instant-read thermometer to ensure doneness if unsure.
Slice and freeze with parchment paper between slices for convenient toasting later.
You can substitute plant-based milk or part whole wheat flour for variations.
Do not knead or use an electric mixer; stir gently by hand to preserve texture.

Prep Time: 15 minutes
Cook Time: 15–25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 155
Sugar: 3g
Sodium: 307mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 3mg