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English Muffin in a Loaf Pan     Makes 1 loaf

If you like English muffins, then you will LOVE this recipe.  It is a batter bread

 

 

that does include yeast, but it only has to rise once.  It has the nooks and

 

 

crannies that you expect from an English muffin and it toasts beautifully!

I like it warm, right out of the oven slathered with butter and orange

 

 

marmalade.   BTW, it's from a recipe from a Fleischmann's Yeast ad, 1981.

Although this recipe is simple and has few ingredients, it is very flavorful.  It

 

 

takes toast to another level and we like it for garlic-cheese bread too.

About the Ingredients

 

•  Flour-Use a good quality all-purpose flour that has been "fluffed up" before

 

 

    measuring.  

 

•  Yeast-I used 1 pack of Fleischmann's yeast for this recipe, not the "rapid-rise.

•  Sugar-Just plain white granulated sugar to feed the yeast.

•  Salt-I used sea salt.

•  Baking soda-Just a pinch is all that's needed.  (If doubling the recipe,

 

 

    use ¼ teaspoon.

•  Milk-Use whole milk to get the best results.

•  Water-Like all of my cooking, I don't use tap water.   I normally use filtered

   water from my fridge.  Our tap water has too much chlorine.

  Cornmeal-It wouldn't be English muffin related without it!

This is 4½ x 8½-inch loaf pan from USA pans.                    

•  It's important to remove the bread from the pan as soon as it comes out of       the oven.  I wrap it immediately in plastic wrap to keep it from drying out.

•  This recipe is easily doubled.  

English Muffin Loaf Bread

Ingredients

•  3 cups all-purpose flour (divided)

•  1 pkg dry yeast

 

•  1½ Tbsp sugar

•  1 tsp salt

•  Pinch of baking soda

 

•  1 cup milk

 

•  ¼ cup water

•  Cornmeal (for sprinkling in pan)

 

You will need a 8½ x 4½-inch loaf pan that has been greased and

 

 

sprinkled with cornmeal.  See our Pan Release recipe here.  Preheat

oven to 400°F.

Instructions

  

1.  In a large bowl, combine 1½ cups flour, yeast, sugar, salt and baking soda. 

 

 

2. In a medium saucepan, heat the milk and water until quite warm (120°F to

 

 

    130°F); add to the dry mixture; stir briskly until well blended.  Stir in the rest of

 

 

    the flour to make a stiff batter.

3.  Spoon into the prepared pan; sprinkle top with cornmeal.  Cover; let rise in

 

 

     warm place for about 45 minutes*.  Bake in preheated 400°F oven for about

 

 

     25 minutes. Remove from pan and cool.  Wrap tightly.  Each loaf makes

 

 

     about 10 to 12 slices that will toast beautifully.

* I preheat my over to 170°F, turn it off and then place a cake pan of boiling

 

 

   water in the bottom of the oven.

 

KEYWORDS

best english muffin loaf recipe, english muffin bread

      

englishmuffinloaf6.jpeg
englishmuffinloaf1.jpeg
4½ x 8½-inch Loaf Pan
English Muffin Loaf Bread risen and ready to bake.
Baked loaf of our English Muffin Bread.
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