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English Muffin Bread Loaf

 English Muffin Bread Loaf
"MANY YEARS AGO, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. It's perfect for a hearty breakfast, especially when smothered with you favorite jam."
32 ServingsPrep: 15 min. Bake: 35 min.


  • 5 cups King Arthur Unbleached All-Purpose Flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal


  • In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking
  • soda. Add warm milk and water; beat on low speed for 30 seconds,
  • scraping bowl occasionally. Beat on high for 3 minutes.
  • Stir in remaining flour (batter will be stiff). Do not knead. Grease
  • two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
  • batter into the pans and sprinkle cornmeal on top. Cover and let
  • rise in a warm place until doubled, about 45 minutes.
  • Bake at 375° for 35 minutes or until golden brown. Remove from
  • pans immediately and cool on wire racks. Slice and toast. Yield: 2
  • loaves.
If Cooking for Two: Freeze one loaf to enjoy weeks later.
Nutritional Facts: 1 serving (1 slice) equals 83 calories,

2 of 2

English Muffin Bread Loaf (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 2 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.