English Muffin Bread

🍞 English Muffin Bread

Ingredients

  • 5½–6 cups flour
  • 2 packets active dry yeast
  • 1 Tbsp sugar
  • 2 tsp salt
  • ¼ tsp baking soda
  • 2 cups milk
  • ½ cup water
  • Cornmeal (for pans)

Instructions

  1. In a large bowl, combine 3 cups flour, 2 packets yeast, 1 Tbsp sugar, 2 tsp salt, and ¼ tsp baking soda. Whisk to combine.

  2. Heat 2 cups milk and ½ cup water until very warm (120–130°F).

  3. Add warm liquids to the dry mixture and beat well.

  4. Stir in enough of the remaining flour (2½–3 cups) to make a stiff batter.

  5. Grease two 8½ x 4½ inch loaf pans and sprinkle with cornmeal.

  6. Divide batter between the pans, filling each about ⅔ full. Sprinkle tops with cornmeal.

  7. Cover and let rise in a warm place for 45 minutes.

  8. Bake at 400°F for 25 minutes until golden brown and sounds hollow when tapped.

  9. Remove from pans immediately and cool on a wire rack.

Tips

  • This is a batter bread, not a kneaded dough—it should be thick but sticky.
  • Toast slices to bring out the classic English muffin texture and nooks.
  • Can also make one double loaf in a larger Tupperware-style pan.
  • Best eaten within a few days, or freeze for up to 3 months.

🛒 Shopping List

Pantry

  • 5½–6 cups flour
  • 2 packets active dry yeast
  • 1 Tbsp sugar
  • 2 tsp salt
  • ¼ tsp baking soda
  • Cornmeal

Dairy & Eggs

  • 2 cups milk