Bread Machine English Muffin Bread
Bread Machine English Muffin Bread
Let your bread machine do all the mixing and kneading to make this English Muffin Bread. Then shape the dough into loaves and bake it in your oven. Perfect for breakfast sandwiches and toasting.
Love English muffins and want to make them at home? Why not try this more simple method of making English Muffin Bread! This bread is delicious for breakfast sandwiches and toast + jam.
Recipe Snapshot
RECIPE TYPE: Use your bread machine to make the dough. Makes 2 loaves.
DELICIOUS! A great option for homemade English Muffins!
EASE: Easy to make!
FREEZER FRIENDLY: This bread freezes well.
About this English Muffin Bread:
This bread is a delicious option for homemade English Muffins, but in bread form. Shaping the dough into loaves and baking it is a great way to get that English muffin taste, but in a more simple form. This bread is slightly sweet, and the texture is airy, with air pockets perfect for melted butter and jam! It’s as close to English muffins as you’re going to get with a bread machine! Just slice and enjoy.
Makes 2 loaves.
This recipe makes 2 small/medium sized loaves of bread. Enjoy one now, and freeze one for later! I tried making one loaf out of this recipe, but the loaf was ridiculously enormous, so I split the dough into two pans which resulted in perfect sized loaves.
Get that English muffin look!
To make this bread look like English muffins (but in loaf form), roll the dough in cornmeal before baking. To do this, once the bread dough has completed its final rise, and you’ve shaped it for the loaf pan, lightly wet the outsides of the loaf (I just wet my hands and rub the loaf) and roll it in some cornmeal. Then add to the pan and bake.
Perfect for breakfast sandwiches!
Now that you’ve made your English muffin loaves, you can make delicious breakfast sandwiches with it! Our favourite are sandwiches with fried eggs, ham, tomatoes, cheese and arugula. YUM. This bread also makes delicious French toast!
Handy tip for proofing bread.
My favourite way to do the final proof for bread is to preheat my oven to 115 degrees FAHRENHEIT, then turn the oven off. Then I place my dough in the pan, into the oven and let it rise. If your oven has a ‘Proof’ setting, you can also use that…our oven does and I love this setting.
Recipe Tips for Bread Machine English Muffin Bread
- Milk: Make sure the milk is at room temperature. In fact, it’s better if it is slightly warm (NOT hot, but warm). Warm ingredients stimulate yeast growth which allows the dough to rise.
- Butter: Make sure the butter is at room temperature. Same rules as with the milk. You can also use vegetable oil instead of butter.
- Prepare your pan: I line my pans with parchment paper, but you can also grease with butter.
- Loaf Pan Size: I use standard loaf pans (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high).
- When is the bread done baking? The bread will sound hollow when you tap the tops, and the tops will be golden brown.
- Freezing: This bread freezes very well. Just make sure to let the bread cool completely before freezing. I like to freeze my bread loaves in plastic bread bags.
- Tip! Don’t try to slice into your bread too soon after baking or you’ll squish it…ask me how I know!
- Have any more questions about ingredient types or pan sizes I use? Have a look at my Recipe FAQ’s here.
Bread Machine English Muffin Bread
Ingredients
- 3/4 cup milk warm
- 2 eggs lightly beaten
- 1 tsp salt
- 2 tbsp brown sugar
- 2 tbsp butter
- 2 1/2 cups all purpose flour
- 1 1/4 tsp bread machine yeast
- cornmeal topping: 1/4 cup or so of cornmeal
Instructions
- Add all of the above ingredients, in the order that they are listed, into your bread machine.
- Choose the ‘Dough Cycle’.
- Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a damp, clean tea towel. Let rise for 15 minutes.
- Prepare 2 loaf pans: I line my pans with parchment paper, but you can also grease with butter.
- Now let’s shape the dough into loaves. Separate the dough into 2, and lightly knead the dough one more time. Then roll each ball into a rectangular tube shape that will fit into each baking pan. You want the top of the loaves to be taut, so while keeping the dough in a tube shape, you need to tuck in the ends into the bottom of the loaf.
- Now let’s add a cornmeal topping, doing each loaf, one at a time. Wet your hands and lightly rub the outside of the loaf with a bit of water, then roll the loaf in the cornmeal.
- Add the dough to the prepared loaf pan and now do the other loaf. Then cover with the tea towel, and let rise for 1 hour. See above for proofing tips!
- Preheat your oven to 350 degrees F.
- When the loaves are done rising, bake for 30 – 35 minutes. When the bread is done, it will sound hollow when you tap the tops, and the tops will be golden brown.
- Let the loaves rest in the pan for about 15 minutes, then remove.
- Let cool completely before cutting.
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Hi Jo, I love this idea and the bread looks so delicious! Many congratulations on your new site .. it’s beautiful! xo
Hi!!! Thank you so much, I’m loving it so far, so much fun that I needed! xo