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English Muffin Bread

E is for English Muffin Bread!

This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

For the letter E I decided to make it a true challenge and make English Muffin Bread from Taste of Home.  Yeast and I have a very rocky relationship but I really wanted to give it a go. 


I used the stand mixer for the entire process. I purchased new flour and new yeast.  I warmed up the milk and water and tested it with a thermometer. The batter looked fantastic after it all came together but I was a bit concerned by how much there was and how small the pans seemed but I pressed on.

I used my oven's proofing cycle and luckily checked the loaves after about 35 mins and this is what I found! I neatened them up and cleaned the cornmeal off the bottom of the oven as best I could and then baked them up anyway. 

They came out slightly wonky looking and it took a bit of coaxing to get the blobby tops to let go of the edge of the pans.

Once I'd trimmed them all down the loaves were actually decent.  Yes, they are probably slightly over proofed but the flavor is excellent and I quite like all the nooks and crannies. 

My guys thought so as well, they went through a half a loaf while I was taking pictures of the other one.  Toasted with butter was their preference.

I liked mine with a bit of cherry jam as well. I'll definitely be making this again but I believe I'm going to try 9x5 pans next time.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below!


English Muffin Bread

English Muffin Bread
Author: Jolene's Recipe Journal


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


  1. In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.
  2. Stir in remaining 3 cups flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal.
  3. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 375° until golden brown, about 35 minutes. Remove from pans immediately and cool on wire racks. Slice and toast.
English muffin bread,
Bread, Breakfast, Brunch



They turned out lovely after all. I'm so glad.
Camilla Mann said…
I saw your process photos and was thrilled to see that it worked out. I have only tried to make English muffins with sourdough discard. I will definitely try your version.
Mayuri's Jikoni said…
I like bread that has all those nooks and crannies as then the butter fills it up and that is absolutely delicious. Glad the English muffin bread turned out good.
Karen said…
You can't even tell once they're trimmed! Time to get some bigger pans, lol. Great excuse to go shopping!
Stacy Rushton said…
Those nooks and crannies are English muffin perfection! Who cares what the outside looks like when the inside is perfect?
Radha said…
The inside looks gorgeous and I would love mine with a dab of butter!

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