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English Muffin Bread Loaf Recipe
English Muffin Bread Loaf Recipe photo by Taste of Home

English Muffin Bread Loaf Recipe

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"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."
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 32 servings


  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking 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

Nutritional Facts

1 serving (1 slice) equals 83 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as English Muffin Bread in Reminisce May/June 1994, p51

Nutritional Facts

1 serving (1 slice) equals 83 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Mar. 29, 2015

"I made this and oh my gosh! It was sooo good! I gave a loaf to my sister and she loved it too. I love English muffins so this is something I plan to make a lot so that I always have some on hand. I'll never buy them again. The next time I make it, I'm going to divide the dough and make half with cinnamon and raisins and replace cornmeal with a cinnamon sugar mixture."

Reviewed Mar. 1, 2015

"Made this recipe for Sunday morning brunch today, easy to make but found the bread way to dense. I'm looking for a lighter texture and prefer it to taste more like the Thomas muffins you purchase, a gluten free version wold be a major plus."

Reviewed Jan. 15, 2015

"Excellent and very easy to make. You can slice at the thickness you want. I won't be buying muffins again!!"

Reviewed Nov. 7, 2014

"This is a great recipe! Te bread is full of holes just like an english muffin, and it's nice and chewy. Really easy to make as well."

Reviewed Oct. 11, 2014

"Amazingly easy and SO GOOD! A hit with the whole fam, even the picky eaters! WAY easier than making individual muffins and tastes even better! Thank you! This is a staple in our home now! Love that I can make one and freeze one!"

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