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


  • 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


  • 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.


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


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.
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