A Definite Repeat – English Muffin Bread

This was one of the first recipes I shared – just through email to a few folks. We decided to spend some time just for us (and you get the benefit) and turn my emails into a full website. Dennis and I have been staying safe and healthy by not going out and about. We miss going out for the occasional meal (only fast food drive through these days). So I have been doing more cooking and branching out trying at least two new recipes a week. Some have been barely edible, okay but no repeat, and DEFINITELY REPEAT. Yesterday’s is a definite repeat – English Muffin Bread. Easy, quick, no kneading, divine smell and exquisite taste. Enjoy, we are.

This was initially inspired by the English Toasting Bread I can get from our local HEB grocery store bakery. HEB is a grocery chain primarily in South Texas.

This is what the dough should look like after mixing – not typical raw bread dough. Even after the rising stage, it look rough. Oh but so delicious when baked.

English Muffin Loaf sliced
4 from 1 vote

English Muffin Bread

You will love this bread.
Prep Time 20 minutes
Cook Time 40 minutes
Rising time 1 hour
Total Time 2 hours
Course Breads-Rolls
Cuisine American
Servings 20 slices
Calories 163 kcal


  • 5 ¾ cups flour all-purpose
  • 2 ¼ cups water warm
  • 1 tablespoon kosher salt
  • 1 ¾ tablespoon sugar white
  • tablespoon yeast active dry or instant
  • nonstick spray butter, or oil
  • cornmeal for flouring pans
  • cup butter melted divided


  • In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
  • While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle 1/4 cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
  • Use nonstick cooking spray to generously grease your hands and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
  • Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
  • Place the pans on the center oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
  • Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised. Smell is divine!


Next, I’m going to try this bread with 3 cups of bread flour swapped in for 3 cups of the all-purpose flour listed in the recipe.
Different tastes – 30 minutes from the oven, next day, and next day toasted – ALL FANTASTIC!

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Serving: 24Calories: 163kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 375mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 0.001mgCalcium: 7mgIron: 2mg
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