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English Muffin Bread

All the flavor of your favorite English Muffin in an easy loaf-baked version
Course: Breads
Keyword: bread from scratch, breakfast sandwich, easy bread, easy home baked bread, eggs benedict, english muffin, loaf pan bread
Servings: 2 loaves
Author: Corinne Gregory Sharpe


  • 4 tsp active dry yeast
  • 2 Tbsp granulated sugar
  • 1 cup warm water
  • 1 1/2 cup warm milk 4% (whole) is ideal, but 2% will work fine
  • 1 tsp kosher salt
  • 5 cups all purpose flour
  • 1/2 tsp baking soda
  • fine ground cornmeal optional


  • Combine all ingredients except cornmeal (if using) in your a mixer until ingredients are thoroughly combined. The dough will be wet and sticky and that's normal.
  • Spray the loaf pans you are using with cooking spray. If you like, dust bottoms of loaf pans with a little cornmeal for a more authentic English Muffin texture.
  • Using lightly wet hands or a greased/wet spoon scoop/pour the dough into a large, greased loaf pan. If you only have standard loaf pans, divide dough in half for each of two pans. Sprinkle a little cornmeal on the top and lightly press it in (I mean LIGHTLY -- you don't want to deflate your dough)
  • Put your loaf pans in a warm place to rise. An oven with the light on is perfect. There is no need to cover the dough. Allow to rise for 45 minutes or an hour.
  • Bake in a 375°F oven for 20-25 minutes. Remove bread from the pan and place on a wire rack to cool.


While the bread is awesome eaten as-is, it's even better toasted! And, if you really want to make an easy version of Eggs Benedict, use a toasted slice (or two) as your base!  Topped with Canadian Bacon, regular bacon, sauteed spinach or anything you can come up with, your very own home-baked loaf will be a superior bed for your Bennie than any store-bought muffin!