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30 Minute Rise English Muffin Bread

Toasted English Muffin Bread with Butter

If the thought of using yeast has been scary to you in the past, this is the perfect bread recipe to start with!!  30 minute rise English Muffin Bread is practically no fail.  

I'm a big fan of crusty bread and loooooove toasted English muffins with all their nooks and crannies to catch the melting butter.  What I don't love is all the fuss of making them in to individual little rounds!  So the thought of just throwing the bubbly dough in to loaf pans and making bread that could be sliced and toasted really appealed to me.  

This bread takes just a few minutes to throw together and then rises nice and fast, (just one 30 minute rise), so there isn't a huge wait before getting it in the oven.  The hardest part of making this bread is waiting for it to cool before eating it - but the longer you wait the better it will be.  This is beautiful bread for grilled cheese, or panini's because it crisps up beautifully on a griddle.  However, let's not forget how much we love the simplicity of butter and jam melting in to those craggy little pockets when it's been thrown in the toaster.  

  • 4-1/2 cups flour 
  • 2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup warm water
  • 2 Tbsp instant yeast
  • 1 Tbsp sugar
  • 1-3/4 cups warm milk
  • 1/4 cup melted butter
  • Up to 1/3 cup cornmeal for dusting pans and dusting the top of the loaves

  1. Prepare two bread pans by spraying with non-stick cooking spray, then dusting each generously with cornmeal.  (I put 2 Tbsp cornmeal in each pan and swirl it around over the sink till it's all covered, then empty out the excess.) *Note, white or yellow cornmeal works great but I love the white for a more neutral color.  if you don't have cornmeal you can substitute flour, you just won't have the textured exterior that the cornmeal gives it.
  2. In a mixing bowl, whisk together the flour, salt and baking soda.  Set aside.  
  3. In another mixing bowl mix together the warm water, yeast and sugar and let sit for a couple of minutes until the yeast is foamy.  Add the warm milk and melted butter.  
  4. Stir a cup of the dry flour mixture at a time in to the wet mixture and mix until combined.  Once you have all the flour in, this dough will still be thick and sticky.  
  5. Divide the dough equally between the two prepared pans.  (I just use a spatula or spoon sprayed with non stick spray to scoop it in and even it out in the pan.) 
  6. Sprinkle a dusting of cornmeal over the top of each loaf, then spray the top lightly with cooking spray.  
  7. Cover each loaf with plastic wrap and let the dough rise for 30 minutes or until doubled in size.
  8. Preheat the oven to 400.  Place your rack just under the middle of the oven.  Remove plastic wrap and bake for 22-25 minutes or until golden brown.  
  9. Remove from the oven and remove from the bread pans immediately.  Place the bread on a cooling rack.  Let cool before slicing.

Note, this bread is the absolute best toasted.

Here are some pics are various stages if it helps!

English Muffin Bread Dough
The dough after mixing before the rise.

English Muffin Bread Dough
The dough after it has risen for 30 minutes.

English Muffin Bread
Right out of the oven.

English Muffin Bread

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English Muffin Bread


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