English Muffin Bread Recipe For Toast And Sandwiches

A simple homemade bread recipe that makes a large 4 x 13″ Pullman pan-sized loaf of bread that has the same flavor and airy texture as a traditional English Muffin.

If you are a fan of the flavor and texture of traditional English muffins, then you are going to love this English Muffin Bread recipe! Instead of messing with individual rounds, slicing this bread is the way to go.

It features the same soft texture and chewy, airy crumb that is perfect toasted on its own or as sandwiches. And it still has the signature nooks and crannies that English Muffins are most known for. These pockets of air are perfect for holding melted butter, jams, or even mayonnaise for sandwiches.

This easy yeast bread recipe comes together using pantry staple ingredients and is baked in a 4 x 4 x 13″ Pullman pan. The result is a large loaf that you can enjoy all week long. If you don’t have a Pullman pan, don’t worry. You can use two smaller loaf pans instead.

Why You’ll Love This Recipe

• Easy to make with pantry staple ingredients.
• Great for beginner bread bakers.
• No shaping individual English muffins.
• The entire loaf is baked at the same time instead of cooking muffins a few at a time.
• Creates a large loaf of bread or two smaller loaves.
• You can slice and freeze the bread after baking if you can’t use a full loaf within a few days.
• It’s excellent toasted and used for breakfast or for sandwiches.
• It’s better and healthier than store-bought loaves.

Ingredients For English Muffin Bread

• Yeast – You can use either active yeast or instant yeast. If you are using instant, you can skip the part of the recipe that has you wait 10 minutes for the yeast to bubble.
• Honey – The honey allows the yeast to bubble and adds a bit of flavor to the bread as well as the color. You can swap the honey for granulated sugar on a 1:1 ratio if you prefer.
• Water – You need the water to be warm in order to “wake up” and allow the yeast to bubble. Heat up the water to 105 to 110º Fahrenheit (F). This helps the yeast and dough rise faster.
• Salt – The salt adds that little bit of seasoning to the dough.
• Baking Powder – Along with the yeast, the baking powder helps the dough rise.
• Milk – I use 2% milk when making this recipe because that is what we have on hand. You can also use 1% or whole milk, but stay away from half and half or heavy cream. Heat the milk up so it reaches 105 to 110º Fahrenheit. This helps the yeast and dough rise faster.
• All-Purpose Flour – For this recipe, all-purpose flour works best. There is plenty of rise in the dough already thanks to the yeast and baking powder, so bread flour isn’t required.
• Butter & Cornmeal – You will need a small amount of butter or oil and a little bit of cornmeal to coat the pan with before adding the dough. This allows the bread to slide out easily after it is baked, and it also gives the loaf the iconic cornmeal coating that traditional English muffins feature.

Instructions For English Muffin Bread

In a stand mixer bowl, mix together the yeast, honey, and warm water. The water needs to be around 105 to 115º Fahrenheit (F) for the best results with the yeast. Allow the yeast to rise for 5 to 10 minutes.

If the yeast does not bubble and rise within 10 minutes, either your water was too hot or the yeast is old. Try again with cooler water or new yeast.

Once the yeast is nice and foamy, add the salt, baking powder, warm milk (also heated to around 105 to 115º F), and one cup of flour. Turn the mixer on low and mix until everything is fully incorporated.

Add the rest of the flour or enough to give you a soft, goopy dough. This will not be a well-formed dough like other bread doughs. (Refer to the photos.) Allow the dough to knead in the mixer for 3 to 4 minutes.

Proof & Bake

Meanwhile, grease a 4 x 4 x 13″ Pullman bread pan with butter. I have a USA Pan Pullman Loaf Pan (Product Link) and use it for all my bread recipes. Sprinkle the butter with cornmeal to create a nice thin coating. Alternatively, do the same process with two small loaf pans.

Pour or spoon the dough into the prepared loaf pans. Cover the pan with a piece of plastic wrap sprayed litely with oil. (I forgot to do that, so that’s why the top of my loaf in the pictures looks a little odd because it stuck to the plastic before baking.)

Set the pan aside in a warm location to double. This usually takes about 30 to 45 minutes, depending on the temperature of your home. Meanwhile, preheat your oven to 425º Fahrenheit.

Once the dough has doubled, remove the plastic and dust the top of the bread with cornmeal. Bake the bread for 20 to 25 minutes, or until the loaf sounds hollow when you tap it. Smaller loaves may only need 15 minutes or so.

Allow the bread to cool completely, then slice. The English Muffin Bread is best enjoyed toasted, just like regular English muffins. Store the cooled bread in an airtight container or bread bag.

Other Great Bread Recipes

For even more yeast bread baking recipes that are great for beginners and pros alike, check out my other recipes:

• Pullman Sandwich Bread – A 13″ Homemade Slicing Bread Recipe
• Small Pullman Sandwich Bread: Homemade Slicing Bread Recipe
• Simple Homemade French Bread – Perfect For Soups & Stews
• Homemade Hawaiian Rolls With A Sweet Honey Glaze
• Easy Homemade Dinner Rolls – Soft & Fluffy Savory Rolls

Until next time, thanks for stopping by!
– Chelsea

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