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Sliced english muffin loaf on a plate with nooks and crannies

English Muffin Bread Loaf

Sophia Inza
This perfect English Muffin loaf has everything you know and love in those classic English muffin minis- but it's better! A big loaf full of all those nooks and crannies that are perfect for stuffing with pockets of butter, jam or any other favorite spread!
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course baking
Servings 2 loaves


  • 4 1/2 cups all purpose flour
  • 2 tablespoons instant yeast or two packets
  • 1 tablespoon honey or sugar
  • 1/4 cup warm water
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups warm milk
  • 1 tbsp butter softened
  • 2-3 tablespoons cornmeal


  • Preheat your oven to 425F. Grease two loaf pans with the softened butter and dust with some cornmeal, reserving some for the top.
  • In a large bowl, mix the yeast, honey or sugar and set aside. Let it foam up for about 5-10 minutes.
  • In a separate bowl combine the flour, baking soda and salt. Set aside.
  • In the yeast mixture, add the warm milk and 1 cup of the flour. Mix to combine, then add the remainder of the flour. If it is still entirely too runny, add a couple more tablespoons of flour. It needs to be a really loose dough but it WILL resemble dough, not batter.
  • Scoop the dough and divide between both prepared pans. Dust the tops with more cornmeal. Cover and put in a warm spot to rise for at least 40 minutes. But if you can do 2 hours or so, even better! 
  • After it's risen, bake for 15 minutes or until tapped with a knife and it sounds hollow inside. Bake for 20-25 minutes for a more golden, crisp crust.
  • Invert onto a wire rack and let it fully cool. Then slice, toast, butter and enjoy!
Keyword baking, bread, breakfast