This easy to make English Muffin Bread is everything you love about English Muffins in one perfect loaf! One bowl batter. One short rise and you have homemade bread!
This may be the easiest homemade bread recipe you have ever tried! No proofing of the yeast, no lengthy double rise, no kneading! You simply combine everything in one bowl and spread it in a loaf pan!
Easy Homemade Bread Recipe!
It is so easy and tastes the way a homemade loaf of bread should. Smother with a bit of butter and jam and pow! Hit’s ya right in the old breadbox!
The fresh homemade bread smells are our gift to you :).
What you need to make this easy loaf of bread:
- all purpose flour
- sugar
- salt
- yeast – regular or rapid rise. They are interchangeable for this recipe just adjust rise time
- milk
- baking soda
- salt
Love my cute little jam spoon!
But wait this isn’t just for breakfast! Serve it up with your favorite soup. We love it with our 30 Minute Sausage Minestrone. And save a few slices for French Toast the next day.
This English Muffin Bread just keeps on giving!
Nothing says I love you like homemade bread and when you can throw everything in a bowl, mix it up with a wooden spoon and pour it in a pan…even better.
What kind of yeast do I use for this English Muffin Bread?
- You can use either instant (also called Rapid Rise) or regular active dry yeast. Both are interchangeable. Regular active dry yeast will take longer to rise…only about 10-15 minutes though so either works!
The only thing you gotta get right is the temp of the liquid. Too hot and it will kill the yeast. Too cold and the yeast won’t work.
PRO TIP: If you do not have a thermometer simply use your finger :). If it feels too hot for a bath then it’s probably too hot for the yeast. Cool it down just a bit so it feels warm enough that you can leave your finger in it. Ya, pretty food sciency stuff here….
More easy bread recipes please! You got it..check these out!
Zucchini Cheddar Quick Bread – the easiest no rise bread you ever did eat!
Easy Homemade Rolls – they rise and cook in the oven at the same time…yay!
Fresh Strawberry Bread – its breakfast and dessert 🙂
To fresh bread – you just get me.
Clink,
Kathi
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English Muffin Bread
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 packet active yeast or 2 1/4 teaspoons
- 1 cup milk
- 1/4 cup water
- 2 tablespoons olive oil
Instructions
- In large mixing bowl combine flour, sugar, salt, baking soda and yeast.
- In microwave safe bowl or measuring cup combine milk, water and oil. Microwave on high for about 45 seconds, stir and test the temp. It should be around 120-130 degrees or hotter than your finger, but not so hot you can't touch it. You should be able to leave your finger in it comfortably. Like a hot bath. :).
- Pour the milk, water and oil mixture over your dry ingredients. Stir until well combined. (alternativly you can use a mixer if you prefer). Continue to mix until a smooth batter forms. This is a wet dough compared to other breads.
- Spray non stick spray on a 8 x 4 inch loaf pan and pour batter in. Smooth top with a rubber spatula.
- Cover and place in a warm place for about 30- 45 minutes until the bread has almost reached the top edge of the pan.
- Preheat oven to 375 and bake for about 25 minutes or until lightly brown on top.
- Brush with melted butter if desired. Cool slightly before slicing.
Notes
- Liquid temp should be 120-130 degrees. Hotter than your finger but not so hot you can’t touch it.
- Adjust rise time if using active dry yeast.
- Store cooled bread in plastic bag for up to 3 days.
Nutrition
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you should you chose to purchase that linked item. We only link to items we know and trust. Clink!
Linda Thornton says
Meets all my requirements: easy, inexpensive and fast. Tasted great.
Barbara Adams says
I noticed in the listing of ingredients; it states active dry yeast. On the second page it states to adjust the rise time if using active dry yeast. Is the rise time of 30 to 45 minutes for active dry yeast or rapid dry yeast? I am on a tight schedule today and want to make this recipe, but need to know if the rise time will be longer than 30 to 45 minutes. Thanks you.
Kathi & Rachel says
Hi Barbara – With either the rise time is going to be about 45 minutes. Rapid rise is not as rapid as it sounds, maybe 10 minutes or so. Since rise times vary so much given the conditions of your kitchen, warm or cool. There is no way to determine exact minutes. The bread is ready for the oven when it doubles in size and reaches the top of the loaf pan. I hope that helps. Kathi
Trink Keener says
Made this recipe this morning and it is delicious, exactly what I was looking for and so much easier than making English muffins. Cooked 23 mins in my oven.
Kathi & Rachel says
We are so glad to hear it! It’s my fave go to bread! Thank you for the nice note!
Gerri says
This was so easy to make. I followed the directions to a T next time I’m going to substitute 1/2 cup of fine cornmeal for we have cup flour,
Thank you
codette says
Can you substitute Einkorn all purpose for this recipe, looks and sounds delish!
Kat says
I’m not sure that I let my liquid get warm enough. It’s riding now, but will that effect the bread?
Kathi & Rachel says
Yes it sure will! the yeast will not bloom in cooler water. Let it rise for quite awhile until you feel you got the most out of it :). Bake it off and hopefully it will be toastable.
Rindy says
I am in the process of letting my bread rise. I used bread flour instead of all purpose which maybe was not a good choice but had bread flour from another bread recipe. My batter was easily handled by hand rather than like a batter. Hoping the bread will rise and turn out ok. If not I will try again with all purpose flour
Gloria says
C
I made this bread today and it’s amazing. I doubled the recipe and Mae 2 loads. Can you freeze it?
Kathi & Rachel says
Yes you can freeze in zip lock freezer bags for up to three months. Thaw at room temperature. Glad you loved it!
Debbie Narajowski says
I should call this my Covid bread because I made it several times in 2020. I’m not a bread maker but I was able to pull this one off. It was simple and delicious.
Katherine Taylor says
Do you think the milk could be subbed for non dairy milk? (I usually use oat, but know that sometimes the milk is vital to the chemical reactions and subbing ruins it)
Kathi & Rachel says
Hi Katherine, for this recipe oat milk would work fine! The yeast does all the work for the bread so any milk sub’s would work. Thanks!
Stephanie says
Made it this morning. Turned out really yummy. I subbed half a cup of fine cornmeal for some of the all purpose flour and I put some cornmeal in the baking dish after I sprayed it with nonstick stuff before I put the batter in. You’re right its a really wet dough. I like the texture cornmeal gives pizza and english muffins. I don’t think I let it rise enough but I was hungry. This makes such amazing toast with eggs. Tastes so much better than the store english muffins! I don’t think I am going to be able to go back buying the bland stuff. Thanks for the really really easy recipe!
Kathi & Rachel says
So glad you loved it! I considered the corn meal when developing the recipe but wanted to keep the ingredients simple but really love the idea! Thank you for the nice note!
Tom P says
How many servings are in this loaf for diabetic carb counting.
Kathi & Rachel says
Hi Tom – 10 slices. You can see that info in the recipe card. Thank you!
Anne Mackenzie says
Is there anyway to replace the flour with either coconut flour or almond flour to make this keto?
Kathi & Rachel says
Hi Anne – I have not tried either so could not recommend either.
Susan Bradley says
Don’t you let it rise in the bread pan before you bake it? Looks delish, may make it today.
Kathi Kirk says
Oh boy, guess it’s time to hire an editor! Good catch, yes, you let it rise in the pan. I’ll make the edit asap!
Kathi
Susan Bradley says
Thanks Kathi, going to make it this morning!
Bill says
I have a recipe similar to this that I’ve meaning to try for years! The texture of this bread looks fantastic, and your right, this bread screams for butter! Looks delicious! Great post!
Chris says
I have a recipe for this in my cookbook. It’s a lovely recipe and everyone seems to love it. Your photos are gorgeous. My version needs to be toasted before serving since it has texture very similar to untested English muffins. Great job…can’t wait to try your version.
Kathi Kirk says
Hello Chris – No, you do not have to toast this version but it’s darn good toasted! Thank you for the compliment on my photos…cant tell you how much that means to me since I am such a novice! Thank you again Chris and hope you visit often!