Jump to:
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Are English Muffins from England?
Nope! According to research they were actually invented by Samuel Bath Thomas around 1880. Thomas was a British immigrant who made them on the griddle as we do today. He may have been influenced by British breakfast breads as well as the English crumpet, a close cousin to the English muffin. One of the more interesting aspects of the name is that in England they are referred to as simply “muffin.
How to serve English Muffin Bread
Slice the bread and toast it lightly. It’s great just buttered or with jam or honey. Even better, make a breakfast sandwich with bacon or sausage, eggs and cheese. Or use it for the traditional eggs benedict using Canadian bacon, poached eggs and an easy Hollandaise sauce. Simply melt the butter, until it just comes to a boil, put the rest of the ingredients in a food processor, pulse to mix then pour the hot butter down the feed tube slowly while running the processor. Do not use the milky residue at the bottom of the pan. That’s it.
Why you’ll love this recipe.
- It’s sooooo easy with just a few pantry ingredients.
- This yeast bread is perfect for beginner bread makers especially if they are intimidated by yeast.
- Start to finish it takes about 90 minutes – super fast for a yeast bread.
- It’s not only easy and fast – it tastes like English muffins only easier to make.
Recipe Ingredients
FRONT ROW: Salt, baking soda, granulated sugar
MIDDLE ROW: Instant yeast, water
BACK ROW: Cornmeal (to dust the pan), all-purpose flour, milk
Be sure to see the recipe card below for the full ingredients & instructions.
Recipe FAQS
These are the same “nooks and crannies” as in English muffins. They hold butter, jam, honey etc.
The baking soda is what makes the “nooks and crannies” in the bread. Without it, the texture would be closed like most breads.
Milk makes a softer bread with longer shelf life.
Expert Tips
- Be sure not to overheat the liquid.
- I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter. I have in the past had undissolved yeast so this is just a precaution I take.
- Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough.
Other Easy Breads
Love this English Muffin Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Easy English Muffin Bread
Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin.
Instructions
-
Spray the loaf pan with a non-stick baking release and dust well with cornmeal. Set aside.
-
Combine the milk and water in a microwave container and heat to about 110°F. Pour it into the bowl of mixer.
-
Sprinkle the yeast over the liquid and whisk it in. Set it aside while you gather the rest of the ingredients.
-
Whisk together the flour, sugar, salt and baking soda.
-
Add it to the liquid in the mixing bowl. Beat for 2 minutes, scraping as needed.
-
Pour it into the prepared pan and smooth out. The batter will be very sticky so the best way to smooth it out is to wet your hands, shake off most of the water and then smooth out the batter.
-
Spray a piece of plastic wrap with baking spray and cover the pan lightly. Let it rise for 30 to 40 minutes until it comes slightly over the top of the pan. While I don’t usually recommend plastic wrap for covering rising dough, I do here because a towel would stick to the dough.
-
Towards the end of the dough rising, heat the oven to 400°F. Bake for 20 to 30 minutes until the top is browned and it sounds hollow when tapped.
-
After removing from the oven wait for 5 minutes and turn the bread out onto a cooling rack. Slice it when it is completely cooled.
-
The bread should be lightly toasted before serving with jams or honey or just buttered.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
__________________________________________________
This is the perfect bread for a beginner.
With just a few ingredients and a short amount of time, success is quickly achieved.
Be sure not to overheat the liquid.
I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter. I have in the past had undissolved yeast so this is just a precaution I take.
Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough.
Nutrition
Serving: 10slicesCalories: 140kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 271mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 0.01mgCalcium: 36mgIron: 2mg
