Hostess At Heart

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English Muffin Bread

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An easy delicious English Muffin Bread that uses no oil, no eggs, and requires NO kneading!

A loaf of English Muffin Bread that has slices cut from the front next to a whole loaf of bread.Is there anything better than a slice of warm bread right out of the oven? This English Muffin Bread will have anyone within smelling distance flocking to your kitchen.

I just finished a buttery slice (o.k. two) and am in yum heaven. There was a delicate crunch to the exterior, and a soft craggy center that held all of that melted butter. Need I say more?A close up of a piece of toast with melting butter on it.

I was surfing through one of my cookbooks and came across this recipe for English Muffin bread. I was intrigued. We love English muffins and have even seen a few recipes for them pop up here and there lately. But a whole slice? Or two? I just had to try it.

There were a couple of reasons why I thought that it just couldn’t turn out like it was supposed to. There was no oil, no egg, no kneading and only required one rise time. This looked way too simple, and made two loaves to boot!

It did turn out though. It turned out as in academy award winner turn out.

I broiled a couple buttered slices with some Canadian bacon and put a poached egg on top. It was amazing! Where are the pictures? The egg didn’t turn out as glamorous as it should have in my mind, but it was delicious! My hubby loaded his slices with honey the other with cinnamon butter.

Slices of toasted English Muffin Bread sitting next to the cut loaf.

Don’t have time to make it now? Pin it for later!

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5 from 1 vote

English Muffin Bread

An easy and delicious bread that uses no oil or eggs, and doesn't require kneading. This bread makes a great sandwich and the best toast.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2 loaves
Author Hostess At Heart

Ingredients

  • 5 cups all-purpose flour divided
  • 2 packages active dry yeast 1/4 ounce each
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk 120 to 130 degrees F
  • 1/2 cup warm water 120 to 130 degrees F
  • Cornmeal

Instructions

  • Preheat oven to 375 degrees F. Grease two 8-1/2-in x 4-1/2-inch loaf pans and sprinkle with cornmeal.
  • In the bowl of an electric stand mixer, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water and beat on low for 30 seconds. Scrape down the sides of the bowl and beat on high for 3 minutes. Stir in remaining flour (batter will be thick and sticky). Spoon batter into two loaf pans and sprinkle the top of each loaf with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Let bake for 25 to 35 minutes or until golden brown. Remove loaves from the pans immediately and allow to cool on a wire rack.

Notes

Original recipe provided by Taste of Home Books, The Complete Guide to Country Cooking, 1998.

Nutrition

Serving: 2g | Calories: 1313kcal | Carbohydrates: 257g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 2577mg | Potassium: 656mg | Fiber: 9g | Sugar: 19g | Vitamin A: 395IU | Calcium: 323mg | Iron: 15mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Another great bread that you might enjoy is the No-Knead Bread.

This recipe is being taken to Fiesta Friday where our co-hosts Tracy @Scratch It and Stephanie @The Cozy Cook have already gotten the party started!

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Comments

  2. Jhuls says

    I could imagine the smell at your house when you are baking this bread, Julie. I love the toast on the sides of the bread. 😀

    Reply

    • Julie is HostessAtHeart says

      Thanks Amy! Please let me know what you think? It is quick and easy for a bread. Tastes homemade and best of all, no preservatives!

      Reply

  6. Lily says

    I love English muffins on the morning, never thought of English muffin bread, what a wonderful idea, thanks for sharing:)

    Reply

  7. Michelle @ Giraffes Can Bake says

    Ooh I love English muffins, I’ve never heard of it in bread form though, that’s amazing! And it looks so yummy, thanks so much for sharing this wonderful discovery!

    Reply

      • Hilda says

        Made it – so easy – and yes, it was delicious, with a perfect texture for toasting with butter and jelly. Thanks. I will be making it again.

        Reply

        • Julie is HostessAtHeart says

          I am so glad you enjoyed it! I will be making it too. I just can’t buy the stuff in the store anymore. Something wrong with bread that never molds.

          Reply

  12. Stephanie @ The Cozy Cook says

    I’m obsessed with English muffins! Making this into a bread is a genius idea– that picture of the toasted bread with the butter melted on top… is BEAUTIFUL. Ha… really… can I pleaseeee have a bite?………(or a loaf?) 🙂 Happy FF!

    Reply

    • Julie is HostessAtHeart says

      I just can’t say how yummy this bread is. I will be repeating this one over and over. Thanks Stephanie!

      Reply

  13. Celebrating Sunshine says

    The picture with the butter on top looks a-ma-zing! As I said before: too bad I don’t live closer… I would have helped you finish that bread – and everything else you cook, of course. Have a great weekend! 🙂

    Reply

  15. Reagan the Recipe Hoarder says

    Homemade bread is one of my most favorite things to smell, make, & eat. Better than bakery in my opinion because you get to enjoy the aroma throughout your house. 😉

    Reply

      • Reagan the Recipe Hoarder says

        seriously!

        I’m researching local co-ops right now. & reached out to a goat dairy in the area (& by that I mean an hour away) to get their milk, kefir, yogurt, chevre, & feta.

        cow’s milk is gross to me & I get tired of almond.

        Soy, well that freaks me out because of how it messes with your estrogen levels.

        Reply

    • Julie is HostessAtHeart says

      I don’t think you will be disappointed! I’ll be making it over and over myself. Thanks for visiting Tracy!

      Reply

      • Nancy says

        I already made this, Julie…delicious! After seeing your post, I couldn’t stop thinking about this bread! Because I was nearly out of milk I cut the recipe in half and made just one loaf…big mistake, lol… it’s already gone. 🙂 Thanks for sharing your recipe!

        Reply

        • Julie is HostessAtHeart says

          Ha! Another convert! I am thinking about making some more this weekend! Thanks for letting me know you enjoyed it!

          Reply

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