English Muffin Bread

12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Rising time 1 hour
Total Time 1 hour 40 minutes

English Muffin Bread is an easy recipe for beginning bakers. Just like English muffins, the loaf is soft on the inside, crisp on the outside, and delicious.

A slice of toasted English Muffin Bread is the perfect Breakfast Recipe. Slather the slice in some butter and Homemade Strawberry Jam for the ultimate simple but sweet breakfast treat.

English Muffin Bread slices on parchment paper


This is an easy bread recipe, that’s perfect for breakfast, a snack, making sandwiches with or dipping in your favorite Soup Recipes. This English Muffin Bread makes a nice change to traditional White Bread or other regular bread recipes. You still get soft, moist bread that’s perfect served toasted and warm, but it has a unique slightly crunchy texture in the crust. 

Another thing that makes English Muffins different from regular bread is the small wholes or pockets inside the bread. These lovely nooks are actually great for the bread’s flavor. Spread some honey butter or regular butter over a toasted slice. The butter will seep into the air pockets making delicious pools of melted butter for an unbelievably rich bite.

English Muffin Bread dry ingredients in bowl

Easy homemade bread can be hard to find, but the English Muffin Bread is as simple as you’ll find. There’s no need to be a baking expert to pull this recipe off, so don’t worry! Just combine the ingredients in a large bowl or stand mixer, then give the soft dough some time to rise before baking the easy recipe. Plus, making it into a bread loaf instead of individual English Muffins makes for minimal effort. There’s no need for muffin rings to shape the dough.

English Muffin Bread can be kept in the freezer for up to 3 months. Because of this, I sometimes like to double the recipe to make a second loaf. Or, instead of making large loaves, you can use the same recipe size to make a few small loaves. Either way, you can enjoy one loaf of bread now and freeze the other for an easy treat a few months later.



  • Prep time: Preheat your oven. Use cooking spray to spray the bread pan. Using nonstick cooking spray on the loaf pan will stop the dough from baking into the pan. You should also sprinkle cornmeal over the pan. This will further shield the dough from sticking and add a layer of cornmeal to the bottom of the bread that English muffins usually have.
  • Dough: Add 1 cup flour, yeast, sugar, salt, and baking soda to the stand mixer mixing bowl. Mix them together at medium speed. Add in the milk and water, and lower the speed to combine them. It’s important to use warm milk and water. Once combined in a gloopy mixture, increase the speed and use the dough hook to mix. Add the remaining flour into the mixture to finish the bread dough.
  • No stand mixer: If you’re making this recipe without a stand mixer combine the ingredients in the same order in a large mixing bowl. Start by mixing with a wooden spoon or rubber spatula. When you would typically switch to a dough hook, use a dough whisk.
  • Rise: Put the dough into the prepared pan. Cover it in a clean dish towel, and leave it to rise in a warm location.
  • Bake: After rising the dough should already be in a bread form. Put it in the 375 degree oven on the lower oven rack. Bake until golden brown. Leave the bread to cool completely before inverting the loaf and leaving the bread on a wire rack.

English Muffin Bread dough in bowl, loaf pan with corn starch, proofed dough in loaf pan, and baked bread in loaf pan


  • Flour: You can change up this recipe using different kinds of bread flour. Instead of all-purpose flour, try using whole wheat flour or whole grain flour in the flour mixture. You could also make gluten-free bread using almond flour, oat flour, or coconut flour.
  • Sugar: To add some sweetness to your English Muffin bread, brush melted butter over the top of the baked bread. Take about a tablespoon of sugar, and sprinkle white sugar over the top. The sugar will stick to the melted butter and make a nice coating. You can do the same thing with kosher salt.
  • Add-ins: When you’re mixing the dough, try folding in some raisins, blueberries, or dried cranberries. For more sweet mix-ins try toffee bits or cinnamon chips.



  • Serve: You can keep English Muffin Bread at room temperature for up to 5 days. Store the bread in an airtight container, cover it, or wrap it in plastic wrap to store in the pantry.
  • Store: You can also store the bread recipe in the fridge for up to a week.
  • Freeze: To store the Bread Loaf in the freezer wrap it tightly in tin foil or plastic wrap. It will stay good for up to 3 months.

English Muffin Bread slices on plate with butter and breakfast

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English Muffin Bread

English Muffin Bread is an easy recipe for beginning bakers. Just like English muffins, the loaf is soft on the inside, crisp on the outside, and delicious.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Bread
Cuisine British
Author Sabrina Snyder


  • 2 1/2 cups flour
  • 1/4 ounce active dry yeast , (1 packet)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup warm whole milk , warm to touch, about 120 degrees
  • 1/4 cup warm water , warm to touch, about 120 degrees
  • 1/4 cup cornmeal


  • To your stand mixer add 1 cup flour, yeast, sugar, salt, and baking soda.
  • Add warm milk and water and combine on low speed for 1 minute.
  • Increase speed to medium and switch to the dough hook, add in remaining 1 ½ cups flour and mix for 3 minutes.
  • Spray an 8x4" loaf pan with baking spray and sprinkle cornmeal around the pan.
  • Place dough into the pan.
  • Cover and let rise in a warm place for 1 hour.
  • Pre-heat oven to 375 degrees, then bake for 30-35 minutes.
  • Cool completely before removing from pan.
  • Slice and toast before serving.


Calories: 123kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 227mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 27mg | Iron: 1mg

English Muffin Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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