Skip to main content

English Muffin Bread

English Muffin Bread




2 loaves


1 hour 15 minutes


0 0 votes


  • 4-1/2 to 5 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • Cornmeal



  1. Combine 2-1/2 cups flour, undissolved yeast, sugar, salt and baking soda in a large mixer bowl. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spread batter in 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal.
  2. Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.
  3. Bake in preheated 400°F oven for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.

Cinnamon-Pecan English Muffin Bread Variation:

  1. Stir in 2/3 cup chopped, toasted pecans and 1-1/2 teaspoons cinnamon to batter. Proceed as directed.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews