English Muffin Bread

English Muffin Bread

Whip up a scrumptious batch of English Muffin Bread using AE Dairy 2% milk. Enjoy the classic flavor and simplicity of English muffins in a homemade loaf – fluffy, moist, and utterly delicious.
Recipe courtesy of The Gingered Whisk
60 minutes  prep time
Prep Time

60 minutes

serves 2 Loaves

2 Loaves

15 minutes   cook time
Cook Time

15 minutes

easy difficulty



  • 1

    Grease two loaf pans with the butter, making sure to get all the way up the sides and in the corners. Sprinkle the cornmeal into the pan and rotate and tap the pan around to coat all the butter with cornmeal. Reserve the remaining cornmeal. Set aside.

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  • 2

    In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Allow to sit for 5 minutes to activate the yeast.

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  • 3

    In a medium sized mixing bowl, whisk together the flour, salt, and baking soda.

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  • 4

    Pour the milk into a small saucepan and warm on the stovetop over low heat until the temperature reaches 110 F.

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  • 5

    When the yeast is foamy and fragrant, add in the flour mixture and stir to combine.

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  • 6

    Pour in the warmed milk and stir to combine. The dough will be soft and goopey.

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  • 7

    Evenly divide the dough into the prepared loaf pans.

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  • 8

    Spray plastic wrap liberally with cooking spray and cover the pans. Allow to rest for 30-45 minutes in a warm place, until doubled in size. The doubled dough will almost reach the top of the pan, but not quite.

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  • 9

    While the dough is resting, preheat the oven to 425 F.

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  • 10

    Remove the plastic wrap from the bread and sprinkle the remaining cornmeal over the top.

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  • 11

    ake in the preheated oven for 15 minutes, until the tops are golden brown.

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  • 12

    Allow to cool for 10-15 minutes in the pan, and then remove to a wire rack to finish cooling.

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