I don’t buy English muffins very often. The ones in the refrigerated section at the grocery store just taste a little…. stale. I do, however, love the way that English muffins soak up butter and jam. So, when I want to have a little bread with my butter, I make English muffin bread.
This is a really easy and relatively quick yeast bread, so if you are intimidated by yeast breads, this is a great one to start with. Even if you don’t think you want two loaves, do yourself a favor and make both because this bread is amazing when used in French toast.
Ingredients
Directions
- Grease 2 8x4-inch bread pans; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together the yeast, milk, and sugar.
- Let the yeast mixture sit for 5-10 minutes, or until it’s foamy.
- Add flour, baking soda, and salt to the yeast mixture, and stir on low for 1 minute. Dough will be very sticky.
- Cover bowl with greased plastic wrap, and let it sit for 30 minutes, or until doubled in size.
- Divide dough evenly between the two prepared pans.
- Cover each pan with heavily greased plastic wrap.
- Let the dough rise for about 30 minutes, or until the dough reaches the edge of the pan.
- Toward the end of the second rise, preheat the oven to 375 F.
- Bake for 25-35 minutes, or until the bread is golden brown.
- Cool in the pan for 10 minutes.
- Turn the bread out onto a wire rack to cool completely.
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Yummy, beautiful loaf! Never had English muffin bread, sounds great :)
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Sautéed Scallops with Asparagus Purée
Thanks! I think the bread tastes a lot better than the muffins (probably because it’s fresh), but it’s like English muffins plus. =)
I love English Muffin bread! (A lot more than I like English Muffins!) Looks delish.
Me too!! I think the bread is much better than the muffins! =)