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English Muffin Bread

This recipe for English muffin bread works equally well prepared as a loaf, or in muffin tins for individual rolls. It also calls for whole-wheat flour, making it better for your heart. This is a quick-rising bread, and can be made in the morning for a weekend breakfast.

Serves 24
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
93 calories per serving


> 1 pkg active dry yeast ( 2 1/2 teaspoons )
> 2 cups whole-wheat flour
> 1 tbsp sugar
> 1/2 tsp salt
> 1/4 tsp baking soda
> 2 cups skim milk
> 2 cups all purpose flour
> 1/4 cup cornmeal


Spray two 8½ x 4½-inch baking pans with non-stick cooking spray and sprinkle with cornmeal.
In a medium bowl, combine yeast, whole-wheat flour, sugar, salt and baking soda. Heat milk in a microwave safe bowl until very warm (120°F) and add to dry mixture, beating well until combined. Stir in all purpose flour until stiff batter is created. Spoon into baking pans and sprinkle tops with cornmeal. Cover and allow to rise in warm place for 45 minutes.
Bake at 400°F for 20–25 minutes. Remove from pans immediately and cool. Makes 24 slices.
To make rolls: Spoon batter into two greased 12-cup muffin tins and bake for 10-12 minutes.

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