Homemade English Muffin Bread

This Homemade English muffin bread is filled with nooks and crannies just waiting for that slab of butter. Toast, butter and enjoy!

Welcome to Knife & Paddle! Today we are diving into the delightful world of Homemade English Muffin Bread. There’s something incredibly satisfying about the aroma of freshly baked bread wafting through the house, especially when it’s as easy to make as this recipe. My mom has been baking this bread for many years and everyone LOVES it! Whether you’re a seasoned baker or a novice in the kitchen, we’ve got you covered with detailed instructions and insights into the ingredients that make this bread so irresistible.

Why you’ll love this Homemade English Muffin Bread

• Easy to make!
• Filled with nooks and crannies!
• Great with eggs, bacon and hash browns!
• Toasts perfectly!
• Spread on peanut butter and/or jelly!
• Crunchy, tasty and delicious!

Understanding the Ingredients in Homemade English Muffin Bread

1. Flour: The foundation of any good bread, choosing the right flour is key. Opt for high-quality all-purpose flour or bread flour for the perfect balance of structure and tenderness.
2. Water: The liquid used to activate the yeast.
3. Yeast: Yeast is the magic ingredient that transforms our dough into light and airy bread. You can use either active dry yeast or rapid rise instant yeast, depending on what you have on hand.
4. Sugar: A touch of sweetness not only enhances the flavor but also helps activate the yeast. A tablespoon of sugar is all you need to get things bubbling.
5. Salt: Don’t underestimate the importance of salt in bread baking. Not only does it add flavor, but it also helps regulate the yeast and strengthen the dough.
6. Baking Soda: A leavening agent in bread-making that helps the dough rise.
7. Milk: Adding milk to the dough enriches it, resulting in a softer crumb and a more tender crust.
8. Cornmeal: Dusting the pan with cornmeal gives our bread that classic English muffin texture and prevents it from sticking. It’s a small but essential step for authenticity.

How to Activate Yeast

• Run the tap water until it feels warm. The ideal water temperature to activate rapid rise instant yeast is 120-130℉. Hot water above 140 ℉ will kill the yeast and your bread will not rise. 
• Pour water into a measuring cup or mixing bowl. Accurately measure the amount of water the recipe calls for. 
• Add the yeast and sugar. Sprinkle the amount of yeast and a 1 tbsp of sugar into the warm water. 
• Let it sit for ten minutes. It should double in size and turn foamy. 
• Pour into the dry ingredients. Add the yeast mixture to the dry ingredients. 

Trouble Shooting 

If the yeast doesn’t double in size and get foamy you may have one of the following problems:

1. The water was too hot (140℉) and it killed the heat. Make sure to use a thermometer to test the temperature of the water before adding in the yeast. The ideal temperature should be 120-130℉ (for rapid rise instant yeast). 
2. The yeast may be too old and is no longer active. Make sure to check the expiration date on the package.

Homemade English Muffin-Ingredients

• 2 packages rapid rise instant yeast
• 1 tbsp sugar
• 1/2 cup water (120-130℉)
• 2 cups milk (100-110℉)
• 6 cups flour
• 2 tsp salt
• 1/4 tsp baking soda
• cornmeal (to sprinkle on the bottom of the pans and top of the dough)

Step-by-Step Instructions

• Using vegetable shortening, grease and flour two bread pans. Add one tablespoon of cornmeal to each loaf pan, tap the pan to coat the bottom evenly. 
• In a pan over low heat, warm milk until 100-110℉.
• In a 2-cup glass mixing cup or high bowl, combine warm water(120-130℉), sugar, and yeast. Let it sit for about 5-10 minutes until foamy and doubled in size, indicating that the yeast is activated and ready.

• In a large mixing bowl, add flour, salt and baking soda. Add in milk and yeast. Mix well. Dough will be sticky. If too sticky add a 1-2 tbsp of flour. 
• Separate dough equally and place into two pans.
• Sprinkle corn meal on top and press into the pans.

• Cover with a clean towel and let rise for one hour.
• Bake at 350 degrees for 25-30 minutes until loaves are golden brown and sound hollow when tapped on the bottom. You may need to place foil lightly over top after 15 minutes if loaves are browning too quickly.
• Remove the loaves from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. 
• Slice and enjoy toasted with your favorite spreads or toppings. (each loaf should yield approximately 18-20 slices)

Serving Suggestions

• Serve with bacon and eggs.
• Toast, butter and top with cinnamon and sugar.
• Add your favorite jams, jellies or toppings such as peanut butter or nutella.
• Toast and serve with soups, pasta or mains.

Storing & Freezing

Store in an airtight bag for 2-3 days. Bread only lasts a few days before going stale and molding. To maintain optimal freshness, slice then wrap the entire loaf in aluminum foil and place in a freezer bag. Frozen bread lasts for about 3 months.

This Homemade English Muffin Bread is too good not to try!

Congratulations, you’re now ready to bake your own Homemade English Muffin Bread right at home! We hope this detailed guide has made the process easy and enjoyable. Baking bread is not only a rewarding experience but also a wonderful way to bring warmth and comfort to your kitchen. If you have any questions or feedback, we’d love to hear from you. Happy baking! And remember…

Life’s too short to eat bad food!

For other delicious bread recipes try:

Crusty Italian Bread

Double Chocolate Zucchini Bread

Italian Easter Bread

Pumpkin Bread

Quick and Easy Cornbread Muffins

Easy Zucchini Bread