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Are you looking for an incredibly easy, delicious, perfect every time yeast bread recipe? Then this is the one for you. It’s so simple and works perfectly every time. I’ve made this recipe several times always intending to take photos and post it. But magically the bread disappears and oh no – I guess I have to make it again! I’ve made and posted English Muffins and couldn’t believe how easy and delicious they are. This loaf version is just as tasty and even easier to make.
The dough comes together quickly using a stand mixer. Once the dough is ready, divide it in half and press into lightly greased and cornmeal dusted loaf pans.
Allow the dough to rise for 45 minutes in a warm location.
Bake for about 25 minutes and you’re done!
Cool on a wire rack, if you can stand to wait that long.
This English Muffin Bread is chewy and soft, with a perfect crust and an aroma that will make you wonder how in the world it can smell so good.
This bread makes awesome toast, wonderful grilled cheese or a terrific everyday sandwich.
We couldn’t wait to eat a slice or two so we scrapped dinner plans and went with fresh tomato sandwiches instead. This represents some of the last tomatoes from our garden this year. We were thrilled with the heirloom varieties and can’t believe the growing season is already over.
Fresh bread still warm from the oven, good mayonnaise, thick sliced ripe tomatoes from the garden and a little salt and pepper. This is southern perfection. Do you love tomato sandwiches? Each year we start talking about them before we even plant the tomatoes.
Until next year 🙁
My husband and I aren’t the only ones that love this bread. Our grandson grabbed a giant slice off the counter and took off with it … munching away.
I just love those little crumbs on his lips – I want to snatch him up and give him big old Gram kisses! At only 2 1/2 years old, Isaac stands 41 inches tall. He’s going to be a big boy and I think he likes my cooking!
PRINT THE RECIPE!
English Muffin Bread
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 20
Course: Bread
A terrific bread that is easy to make and so good toasted!
Ingredients
- 2 cups milk (2% or whole milk work fine)
- ½ cup water
- 2 tablespoons cornmeal
- 6 cups bread flour divided
- 4 ½ teaspoons active dry yeast (two 0.25 ounce packages)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
Instructions
- Pour the milk and water in a small saucepan. Heat on medium until the mixture reaches 125°F on an instant read thermometer. Remove from the heat and set aside.
- Lightly grease two 8×4 inch loaf pans and dust the sides and bottom with the cornmeal. Set aside.
- In the bowl of a stand mixer, add 3 cups of the bread flour, the yeast, sugar, salt and baking soda. Using the beater attachment, blend the dry ingredients together. Add the warm milk and mix on low until smooth. Change to the dough hook and add the remaining flour, 1 cup at a time mixing on medium-low until the dough is smooth and pulling away from the sides of the mixing bowl.
- Divide the dough in half and press into the prepared loaf pans. Place the loaves in a warm location and allow it to rise for 45 minutes or until doubled in size. Lightly spray two sheets of plastic wrap with a non-stick cooking spray. Lay the sprayed side of the plastic wrap facing down covering the dough. Cover with a kitchen towel and allow the dough to rise 45 minutes.
- While the dough rises, preheat the oven to 375°F. Bake the risen loaves for 25 minutes or until golden brown. Remove from the pans immediately and cool on a wire rack.
Recipe Notes
- Recipe adapted from Allrecipes.com
Nutrition
Calories: 165kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 259mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
If you have a garden this year, is it still producing vegetables? We have some small cherry tomatoes still on the vine and our beets are growing beautifully. I think the bugs ate all the Brussels Sprouts. Our garden is totally organic and we even make our own compost so since we don’t use insecticides, we are at the mercy of squash bugs and other unwelcome pests.
Hope you give this recipe a try – it’s really wonderful bread! Thanks so much for stopping by. I hope you have a lovely weekend. Tricia
Mandy
What a fabulous loaf of bread Trisha.
Have a super day.
🙂 Mandy xo
Tricia Buice
Thanks Mandy – it is so tasty! Hope you have a great weekend.
Chris Scheuer
So first, that little boy is adorable, what a joyful little soul. The bread looks amazing, I can't decide if the tomato sandwich would be better or toast with some really good jam. Yum either way!
Monica
I am so happy and grateful that English muffin loaf bread came into my life not long ago. Before then, I'd never realize there was such a thing! As a diehard English muffin fanatic, I love how easy the bread is to make and how much it tastes like English muffins. Your loaves came out beautifully and those fresh tomatoes in there must have been sensational. Great eats, Tricia!
Sue/the view from great island
Just looking at this post is making me so hungry I can't stand it. We buy so many English Muffins we should own stock in the company, so I know it's time for me to give this bread a try, thanks Tricia!
SavoringTime in the Kitchen
I am so going to try this, Tricia! It looks so soft and delicious and I'm sure great toasted with preserves just like I eat regular English Muffins – but the tomato sandwiches – oh my! Our tomato season has just begun about a week or so ago. Our coolish summer prevented them from ripening until now. Plenty of cherry varieties but just now the big ones are ripening. We've already
Angie Schneider
Issac is now a big boy! Your English muffin loaves look fantastic, Tricia. I love those simple sandwiches with homegrown tomatoes.
michaelswoodcraft
Homemade bread is the best, your recipe looks delicious! I have been eating tomato sandwiches all my life and love them, especially with Duke's Mayo 🙂
Juliana
I love English muffins, but never had a chance to bake it…yours look awesome, nice crumb…<br />Thanks for the recipe Tricia…hope you are having a great week 😀
Cheri Savory Spoon
Hi Tricia, your grandson is adorable!!! love this recipe, another great one.
TLady
Your bread & tomato sandwiches sound WONDERFUL! 🙂 It's been awhile since I've had tomato sandwiches. Your grandson IS CUTE! Makes me think of how our son looked when he was little! He's grown young man now! sigh! Life goes so fast & we don't even realize it at the time!
Pam
Isaac knows a good thing for sure, he's adorable! Your bread looks delicious and the tomatoes too. My hubby would love a tomato sandwich!
Cook With Pressure
Hi Tricia, sorry to hear about those bugs! We have an organic garden too and have had success fending off bugs by planting garlic and laying around herbs like peppermint, rosemary, thyme, etc. Hope this helps. – Alex
Big Dude
Great looking loaf of bread and a mater sandwich is the perfect use for it. It's hard for a kid to resist a warm slice of good bread.