Serves: 16, 1 slice apiece

Preparation Time: 1 hour, 20 minutes (includes rising time)

Cook Time: 22 - 27 minutes


English muffins on their own are a relatively healthy thing. They can be used for small, convenient sandwiches or toasted and slathered with peanut butter, preserves, and many other things. Here is an easy recipe for English muffins but in loaf form. The texture and appearance is identical to that of regular English muffins - full of little holes and crenellations. Utilize and serve this bread as you would the muffins.


  • 3 cups flour (may substitute up to half with whole wheat flour)
  • 1 tbsp. sugar
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1 tbsp. instant yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 tbsp. vegetable oil or other neutrally flavored oil
  • Cornmeal, to dust the pan


In a large mixing bowl of an electric mixer, whisk the flour, sugar, salt, soda and yeast together.

In a separate microwave-proof bowl, combine the milk, water and oil. Heat the mix to between 120 and 130 degrees. Use a candy thermometer to get an accurate reading. The mixture should be hot, but not hot enough to burn your skin. If the mix is too hot, it will kill the yeast and your dough will never proof.

Pour the hot mixture over the dry ingredients and beat at high speed for 1 minute - the dough will be soft.

Lightly grease an 8 1/2" x 4 1/2" loaf pan and sprinkle the bottom and sides with cornmeal. Scoop the dough into the pan and spread as evenly as possible. Cover the pan with a clean kitchen towel and let proof in a warm area until it has barely crowned the rim of the pan by 1/4" - this should take between 45 minutes and 1 hour.

Preheat the oven to 400 degrees. Remove the towel and bake for 22 - 27 minutes, until the top is golden brown and the internal temperature reaches 190 degrees.

Remove the pan from the oven and place on a cooling rack. Let sit for 5 minutes, then turn out of the pan and onto the rack. Cool completely before serving. Slice and serve with desired toppings.

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