My ‘English Muffin Bread’ Is the Easiest Bread You’ll Ever Make

This English muffin bread has a satisfying crunch and chew.

The bread bakes up tall and proud, and slices toast up golden brown with a tender interior. Alex Lepe/TCA

Classic English muffins are perfect when you want a base for breakfast sandwiches or lots of nooks and crannies to trap butter and jam. But it’s not likely I’ll make them at home since the recipe is pretty involved, requiring two rises, shaping, and griddling the individual muffins. However, when I want something homemade that still gives me the same satisfying crunch and chew, I turn to this English muffin bread instead.

Trust me when I say this is the easiest bread you’ll ever make at home. Just mix yeast with a few pantry ingredients, dump it into a loaf pan, and let it rise just once before baking. The bread bakes up tall and proud, and slices toast up golden brown with a tender interior. Use it for your morning toast or for the crispiest grilled cheese sandwiches ever.

Why You’ll Love It

The easiest bread you’ll ever make. The dough comes together in just a few minutes thanks to a stand mixer, and there’s only one rise before it’s ready to bake.

It makes THE best toast. This bread is designed for toasting, where the flavor and texture really shine. The slices turn golden brown and crisp, perfect for slathering with butter and jam.

Key Ingredients

All-purpose flour: No need for bread flour here; all-purpose will work just fine.

Instant yeast: Unlike active dry yeast, instant yeast does not have to be activated first, so you can mix it into the dough right away. If you’re not sure if your yeast is still good, check the yeast first by dissolving some in water with a little sugar. If it turns foamy, you’re good to go.

Milk: Whole milk gives the bread just enough richness.

Cornmeal: In classic English muffins, yellow cornmeal is used on the outside to keep the muffins from sticking to the pan, and it also gives them a little extra crunch. It serves the same purpose here, but it’s entirely optional.

What to Serve With English Muffin Bread

• Lemon curd
• Mixed berry jam
• Boozy bourbon bacon jam
• Maple butter
• Cherry cream cheese spread

English Muffin Bread

Serves 8; makes 1 (9-inch) loaf

• Cooking spray
• 1 teaspoon finely ground yellow cornmeal, plus more for the pan (optional)
• 4 cups all-purpose flour
• 2 (1/4-ounce) packets instant yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 1/4 cups whole milk
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter, melted (optional)

Coat an 8 1/2-inch or 9-inch loaf pan, preferably metal, lightly with cooking spray. Sprinkle the bottom and sides with finely ground yellow cornmeal if using and shake and tilt to coat; tap out the excess cornmeal.

Whisk all-purpose flour, instant yeast, granulated sugar, kosher salt, and baking soda together in a stand mixer.

Whisk whole milk, water, and olive oil together in a small saucepan. Heat over medium heat until warm (120 degrees F to 130 degrees F), about 2 minutes.

Pour into the stand mixer. Beat with the paddle attachment, starting on low speed and gradually moving up to medium speed, until a tacky dough that clears the sides of the bowl forms (a finger pressed into the dough should not stick), 2 to 4 minutes.

Remove the dough from the bowl and shape it into a ball. Place in the loaf pan and gently push down with damp hands to fill the pan in an even layer, making sure to go all the way to the corners. Sprinkle with yellow cornmeal if using.

Coat a sheet of plastic wrap with cooking spray. Place sprayed-side down over the pan. Let rise in a warm place until the dough has risen to just over the rim of the pan by about 1/4-inch, 45 minutes to 1 hour. About 20 minutes before the dough is ready, heat the oven to 400 degrees F.

Uncover and bake until the top is golden brown and an instant-read thermometer inserted into the center registers at least 190 degrees F, 30 to 35 minutes. For a shiny top, immediately brush the top with melted butter. Let cool for 5 minutes. Flip the bread out onto a wire rack and let cool completely, about 1 1/2 hours. The bread is best served sliced and toasted.

Recipe Notes

Ingredient/equipment variations: If you don’t have a stand mixer, mix the dough by hand with a stiff spatula, then knead until tacky and doesn’t stick to your finger when pressed.

Storage: The bread can be well wrapped and stored at room temperature for up to four days.

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