I haven’t baked any bread in a long time, mostly because I don’t eat bread very often lately. I do love to bake, though, so when I came across this recipe for No Knead English Muffin Bread on KitchenParade.com, I knew I had to make it, even if just for fun. If you’re a bread person and eat it often, making your own bread can be a huge money saver. An artisan loaf at the store will run you between $3-$4, but you can make it at home for less than a dollar. If you’re intimidated by baking bread, a “no knead” recipe like this is perfect to get you started and a little more comfortable with the bread making process.
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What makes this bread “English Muffin” bread? I dunno, just the heavy coating of cornmeal and delicate crumb, I guess. To me English Muffins are a bit more “eggy”, but this bread is still great all the same. So, we’ll just call it English Muffin bread for fun, deal?
Want to try making regular English Muffins? Check out my Homemade English Muffins recipe!
No Knead English Muffin Bread
Servings 12 1 slice eachIngredients
- 2 1/4 cups flour (plus some for dusting) ($0.38)
- 2 tsp (or one 1/4 oz. packet) instant yeast ($0.19)
- 1 Tbsp sugar ($0.03)
- 3/4 tsp salt ($0.03)
- 1 cup warm water ($0.00)
- 2 Tbsp cornmeal ($0.08)
Instructions
- In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Add one cup of warm water and mix with a hand mixer on medium speed for three minutes. Use a timer to make sure it is mixed for a full three minutes.
- Begin to add the remaining 1 1/4 cups of flour, a small amount at a time, until you can no longer use the mixer. At that point, use a large wooden spoon to stir the rest of the flour into the dough. The amount of flour needed may be slightly more or less depending on the moisture content of your flour, but you should aim for a very soft, pliable, slightly sticky dough in the end.
- Coat a loaf pan with non-stick spray, then dust the inside heavily with cornmeal (about 2 Tbsp). Sprinkle a little extra flour onto the dough to keep it from sticking to your hands and mold it into a rough loaf shape. Place the loaf in the pan, cover with a damp paper towel, and let rise for one hour, or until the loaf has risen higher than the top of the loaf pan.
- Preheat the oven to 400 degrees. Bake the risen loaf for 30-45 minutes, or until it sounds hollow when tapped. If the top begins to brown too much before 30 minutes, cover with foil to reduce further browning (I covered mine after 20 minutes).
- Remove the loaf from the pan and let it cool completely before slicing.
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Nutrition
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How to Make No Knead English Muffin Bread – Step by Step Photos
Start by combining 1 cup of flour, 2 tsp instant yeast (or one 1/4 oz. packet), 1 Tbsp sugar, 3/4 tsp salt, and one cup of warm water in a large bowl. Mix the ingredients using a hand mixer set on medium speed for three full minutes. A word to the wise, start the mixer on low then increase to medium once it starts to come together, so you don’t spray flour all over your kitchen. ;) This mixing action partially develops the gluten, which is a substitute for the kneading process.
After mixing for three minutes, begin to add the remaining 1 1/4 cups flour, a little at a time. Once it becomes too thick to use the mixer, use a large wooden spoon to stir in the rest. The total amount of flour you need may be slightly more or less, depending on the moisture content of the flour. The end result should be a soft, pliable, slightly sticky dough (no piles of dry flour on the bottom of the bowl).
Prepare a loaf pan by coating it with non-stick spray, then using about 2 Tbsp of cornmeal to dust the inside. This creates a nice thick crust of crunchy cornmeal on the outside of the bread—just like an English Muffin!
Sprinkle a little flour on the dough and your hands to keep it from sticking, then shape it into a rough loaf. It doesn’t have to be perfect. If you *want* to knead it a couple times, it will make the dough a bit more even and pretty, but it’s not necessary. Place the loaf in the prepared pan.
Cover the loaf pan with a damp paper towel and let it rise for one hour or until it rises up out of the top of the loaf pan. I let mine go for about 1 hour and 15 minutes because it was a tad chilly in my house. Again, the lumpy shape of the top can be eliminated by working the dough just a bit before shaping it into a loaf.
Preheat the oven to 400 degrees, then bake the English muffin bread for 30-45 minutes, or until it’s golden brown and sounds hollow when you tap the crust. If the top begins to brown too fast (it needs to be in the oven for at least 30 minutes), you can cover it with foil to slow the browning process. I ended up adding foil at about the 20-minute mark and baked for 30 minutes total.
Letting the loaf cool completely before slicing it is one of the hardest things to do, but one of the most important. The english muffin bread is soft and squishy when warm and trying to slice it in that state will tear it apart or flatten it completely. Neither is good. So, let that bread cool!
Once it’s cool, slice it, toast it, and slather it up with some butter and jam!
Homemade bread with no fancy machines and no fancy skills needed!
Do you use All Purpose Flour or Bread Flour? And could I use the dough hook attachment on my stand mixer instead of a hand mixer?
How do you store the bread?
I usually just wait until it’s completely cool, then store in an air-tight container in the fridge. Some people don’t like to store bread in the fridge, but I always do. :P
Does this English muffin bread make good french toast?
I haven’t tried that, unfortunately!
Brioche is eggy, English muffins are NOT eggy!!!
What is the reason for mixing the yeast for (no less) than 3 minutes and why with flour? Can I use a regular mixer?
Yes, you can use a regular mixer. Mixing the dough for three minutes develops the gluten a bit so you don’t have to knead it by hand. :)
I have made this several times, followed the directions exactly. It always has a tunnel down the middle. What am I doing wrong?
Hmm, not sure. It’s hard to say without watching exactly what’s happening when you’re making it and without seeing what you’re describing as a tunnel.
I made this and am really happy with the results! However, I dont see the point of the cornmeal? It just left a thick coating on my bread. If I am using a nonstick bread pan, is this step necessary??
Yes it’s helpful to create a non stick surface on the bread and more traditional. You could use less next time!
This was so easy and delicious. I needed a couple tablespoons extra flour to get it into sticky ball, and did knead it for a minute into a loaf shape. I let it rise in the warm oven (preheated for just a few minutes).
I used a dark metal 9×5 loaf pan and didn’t need foil, it was perfectly brown and hollow sounding after 30 min.
Thank you for this recipe! I’m on my 3rd attempt. My question: how do you get the paper towel off the dough? My first time, it came off okay ( i think i used plastic wrap, actually) but the loaf deflated and never rose back up. The bread was delicious, but small. The second batch I messed up with too-hot water, and now batch #3 I used a wet paper towel and it stuck sooo much but didn’t seem to deflate quite as much. I’m wondering if it might work better to tent it with sprayed aluminum foil??? But obviously, the wet paper towel works for you so I’m not sure what my problem is. ;
You try parchment.
Is this bread sweet or savory?
It’s really a savory but semi neutral bread. You can make it sweet with toppings once baked like a little bit of jam.
Thanks for the response. I actually wanted savory, so I decided to put less sugar and it tasted pretty good. Loved the recipe. I’m going to make it again today, but will put the amount you mentioned upon family request. Let’s see how it goes. Stay safe during these trying times.
I’d like to make a slightly bigger loaf for a 9×5 pan, do you think this would likely work? Just increase baking time?
Yes and keep your eye on it :)
How much more servings should I add for a 9×5 pan?
No need to add more servings. The recipe is already set for a standard loaf pan.
Delicious bread! We live at 7,000 ft above sea level in Colorado, so I think that screwed everything up as my bread was only about 3 inches tall after rising for 2 hours and baking! Any tips for tweaking this for high altitude baking?
Oh no! I live in Colorado too Erika, and I tend to add a bit more flour to some things. But then there are others who suggest more liquid. It may just need a little bit of playing with to get it right.
I would li!e to substitute some whole wheat flour for the AP flour. What ratio would you suggest?
I’d start with half and half and see what you think. I like that ratio best!
My timer quit during the three minute mix. I may have mixed longer. Is that going to mess it up?
Sorry we didn’t get to respond sooner. You should be just fine. How did it go?
Will substituting bread flour for all-purpose still work? I’ve always been a bit unclear as to the difference. I’ve substituted the two before (when making bread) and things turned out fine. However, I tried an english muffin loaf from another site, and it was a disaster! The dough wasn’t sticky and it didn’t rise at all. I don’t think it was the bread flour, since as I said I’ve used it before, but I can’t think of what else the problem could be. Anyway, I wanted to ask before I gave your recipe a whirl. Thanks!
It should still work okay. The difference between bread flour and AP flour is that bread flour has more protein, which usually helps give bread a better texture. If your other loaf wasn’t sticky when it sounds like it should have been (I haven’t seen that other recipe), it sounds like it was a water/flour ratio issue. Keep in mind that the amount of water called for in bread recipes can be a little variable since flour can contain a different amount of moisture depending on ambient humidity and other factors. This is especially true for American recipes, which are measured in cups, compared to other countries where flour is weighed. Measuring in cups is a lot less accurate, so that can affect the moisture balance in your dough. So, you may need to adjust just based on sight, texture, and your intuition. :)
I don’t have any corn meal, or access to it (thanks, Covid-19) can it be omitted?
Yes, for this one you can skip the cornmeal if needed. The cornmeal just helps it feel more like English muffins. :)
What do I do if I have a dark loaf pan instead of glass?
The baking time will be just a tad shorter, so keep your eye on it and check it often.
I don’t use cooking spray so I’m going to try buttering the pan instead. Hoping it works!
I’ve made this recipe tens of times now and it’s my go-to for a quick and easy loaf of bread for the week. Absolutely delicious. :)
Bread turned out great, but I’m sure would have been better had the damp paper towel not been on the top. It stuck to the risen dough. I peeled it off carefully but some of the dough came off with it. Was afraid it was going to deflate, but it was ok. Next time will use greased plastic wrap.
Please tell me what size loaf pan you use. Thanks.
A standard loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches
I don’t have a hand mixer. Just an immersion mixer. Will that work too? Thanks!
No, unfortunately an immersion blender will not mix the dough correctly.
Another great Budget Bytes bread recipe. I love your thin pizza crust and bagel recipes and this one was good too!
What is the best way to save this bread to ensure that it will still be delicious for a few days after baking?
I like to let it cool completely, then I keep it in a gallon-sized zip top bag in the refrigerator.
I bake a lot of bread, due to vegan bread is so expensive. This is seriously the best bread, no knead focaccia is second now.
I tried this recipe yesterday! It’s amazing, super nice, tastes super good… too good, actually. The base of the bread, with all that cornmeal it’s delicious, maybe I should try to add some of that over the top :)
Could I use White whole wheat flour or wheat pastry flour?
I haven’t tried this with whole wheat flour, but generally I don’t suggest substituting more than 50% of the all-purpose flour for whole wheat, or else you’ll have too much of a texture change and you may need to increase the liquid as well.
It doesn’t get any easier than this and it’s a great recipe if you’re afraid of using yeast because it’s almost foolproof. Wonderful taste and texture.
This tastes great! Mine didn’t rise at all in an hour and I ended up leaving it over night. It doubled in size but didn’t reach the top of the loaf pan. Not sure what I did wrong but I think I will try again and let the yeast activate in the warm water for a while before I mix in other ingredients.
Is this All Purpose Flour or Strong White / Bread flour?
all-purpose
I put the dough together around noon. When I returned home around 6 it had fallen! I baked it anyway and am so glad I did. Although the bread didn’t have a proper crust (it stuck to the top of the dishcloth used during the rise) and was rather dense–it was still so moist and delicious. This recipe should really be called “no fail” because it’s so easy and comes out tasty even when you neglect it. Thank you!
I made this yesterday before Ms. Hurricane Irma came through SC. I let it rise for over an hour, and it didn’t come over the top of the pan (I could have covered it better). I decided not to wait longer in case I lost power (I didn’t til hours later). It isn’t “soft and squishy,” but it isn’t too dense and is VERY yummy. :)
I just wanted to comment to say that I successfully made this with regular dry active yeast — I let the yeast bloom in 1 tsp sugar and 1/4 cup warm water, and then proceeded with the recipe, cutting the 1 cup in the recipe to 3/4 cup. Didn’t rise quite as high, but still turned out delicious!
Omitting the cornmeal on the bottom of the bread won’t change the integrity of the loaf, correct? I just don’t have any on hand right now, but I want to make this!
Correct! :)
I’ve been wanting to make my own bread for some time now. I just picked up a jar of “Traditional Yeast”, not instant. Would this still work?
Unfortunately you need instant yeast for these no-knead breads because they can be added to the flour mixture dry and don’t need to be proofed in warm water first. Traditional yeast needs to be “woken up” by mixing with warm water before being mixed into the dough. :)
I actually use regular active dry yeast for English Muffin bread all the time. I have never had a problem as long as the water/liquid I add is between 110-120F when I add it.
Mine didn’t sound hollow when I tapped it… And I cooked it for 20 mins without foil and about 18 mins with foil wrapped around. What am I doing wrong?! :'( It still tasted great, but I feel like I’m missing something when mine won’t do what it is supposed to do!!!
I’m not sure I’ll be able to diagnose the problem without being there to see it, but did it rise like mine in the photos?
I liked the texture of this bread, nice and airy and light; but it tasted very bland to me. I think because usually no-knead bread is left to sit for a long period of time to let the flavor develop, and this obviously didn’t require that. Maybe letting it sit overnight, then letting proof again in the pan will make it taste better?
You might want to increase the salt a bit. It’s amazing how a small amount of salt can really magnify flavors, especially in bread.
Mine didn’t rise as high as the photo so it was a tad dense but really good.
PS: this is one of the best breads i’ve made! everybody, including my picky hubby, loved it! i’m just now passing it on to a friend who loved it and wants to make some this afternoon.. i doubled the recipe and froze one cut up loaf. it toasts wonderfully, but is great any way. thanks!
Realized we were out of bread and was planning to make post Halloween brunch. This came together quickly and was amazing toasted on a panini press. It didn’t rise as high as the pictured bread but I may have added liquid that was a little warm as I used lactose free milk in place of water. I’ve made a similar recipe before and liked the tenderness the milk gave. I made it in the food processor but would definitely recommend the suggested mixer as the dough is sticky and harder to clean from the processor. Delicious with fried eggs and chicken maple sausage. Will definitely make again- probably this afternoon!
I used my Kitchenaid as my shoulders can’t handle the mixing by hand. Bread rise nicely, but the paper towels stuck to the tops and I’m having to let them rise again since they deflated while getting the paper off. Hopefully, they’ll quickly bounce back. I covered then with Saran Wrap as I do with all my breads. I oiled the wrap so wouldn’t stick this rising
Excellent recipe, directions, and results. I did a couple of things differently: Added a tbsp or two of unsalted butter; mixed everything by hand with large wooden spoon (I most often do that, anyway); baked at 375F for ~45 minutes—no foil needed. Used plain old all-purpose unbleached flour and 5/16 oz (8.75g) Hodgson Mill Active Dry Yeast. This is the best “English Muffin Bread” I’ve come across. About the hand-mixing: that takes a bit of muscle in this case…it’s not like the mixing you do for a quick bread or a cake.
Hi, Beth!
Do you think I could make this in the bread machine on the “dough” cycle, then proceed at step 3?
Hmm, honestly I’ve never used a bread machine, so I’m not sure. :(
Maybe if anyone has tried it they can let us know! If I give it a whirl I will post results.
Thanks for great ideas!
would this taste like sort of a rye bread if caraway seeds were added?
Probably, but I haven’t cooked with caraway, so I don’t know the best way to add them.
I love this bread! I make it all the time, and we use it for everything. I started making it because it’s not very demanding, and I have a new baby to focus on. I always double this recipe…sometimes I’ll do two double batches to stock my freezer and make the next few weeks even easier. That all depends on Baby’s napping! It’s easiest to slice just right after it’s been in the refrigerator for some time. Thank you for this recipe!!!!
Thanks for this recipe! I’ve got a 7mo to keep up with, and this is so quick, easy, and good! I doubled the recipe because fresh bread is devoured fast in our house. Now it’ll be a regular for us, just like your no knead pizza dough! Thank you!!!!
Breads are always fun. The first yeast bread I ever made came from a recipe in “Steal This Book” by Abbie Hoffman. In your recipe you go so far as to add the costs for water and the dusting of cornmeal but you don’t include the cost for the non-stick spray. It may be negligible but something that must be purchased none the less.
Have made this 3 times now, have yet to find my cornmeal so I just lightly grease and flour my silicone pan. Fabulously easy, which makes it dangerous….
I did remember my husband brought home Bread flour by mistake one time so switched to that too and found it needs more water (a teaspoon at most) to have it bind and rises a bit higher.
I find it is finished baking and perfectly brown in 20 minutes; don’t know if that is silicone related, but the fact that I can have fresh bread in an hour and a half is amazing.
Moving on to the soft pretzel recipe next.
I assume this will work just as well without the mixer, right?
Yes, but you’ll be doing a LOT of hand mixing and the mixture is quite thick. Be prepared for sore muscles the next day. ;) The mixing part is pretty important because it helps develop some gluten in the place of kneading.
This recipe is great! It turned out beautifully.
Looks delicious! How would the cooking times/temperatures change if you were using a nonstick loaf pan?
It shouldn’t be too much different. It may brown a little faster on the parts that are touching the nonstick pan, but not enough to worry about. I’d have to experiment to say for sure. I think your best bet is to keep an eye on it in the oven and put foil over top if it browns a lot before 30 minutes.
Love this post, and everything you share really. I’ve been tightening my family’s grocery budget, and making my own bread is the next logical step, I am just so nervous about working with yeast!
I’ve made this twice now and mine won’t rise. Followed the recipe exactly, wonder what I’m doing wrong. Taste good though.
Are you using “instant” or “bread machine” yeast? “Rapid Rise” yeast is different and usually needs to be dissolved into warm water before adding to a recipe. I’ve had others say that they’ve used rapid rise and it worked okay, but it probably won’t work as consistently as instant or bread machine yeast.
So every time I see a bread recipe, I quick look it over and then realize I hate working with dough and the alternative no-knead recipes make me wait so long… until I saw this. Thank you so much for this post (and your blog in general). I just made an amazing bread that I’m proud of, and took maybe 10 minutes of my time (counting making it and checking the oven after it was in). I’m force-feeding my roommates to make sure they know I can bake now. Thanks Beth!
It’s nice to add a softer, lighter loaf to my no-knead bread arsenal. This one makes great toast, and goes especially well with jam or apple butter. (Slow-cooker apple butter is an excellent way to use up bruised or overripe apples, by the way.)
I ran into some trouble during the rising phase, though. The damp paper towel got stuck to the dough as it rose above the loaf pan and I had to mutilate the dough a bit to get it off. Any suggestions?
You can try just removing the towel when the dough gets big enough to touch it draped over top, or maybe try coating the dough in oil before it goes in the pan. That should help keep it moist, too.
Usually oil is needed for yeast bread, why isn’t oil used in this recipe? Wanting to make it right away I did add 2 Tbsp.olive oil to the recipe. Very good!
Many yeast bread recipes don’t use any sort of oil or fat. When it is used, it is usually added to make a softer crumb. It acts by slightly inhibiting the formation of the gluten matrix, keeping it soft rather than elastic (think of the texture of cake vs. the texture of a stiff French bread). Since the gluten is only partially developed for this recipe, it stays soft even without any added fat. :)
Thank you, I’ll try it.
Love this bread! Tried it for the first time yesterday, easy and yummy!!! Especially good toasted. We are trying not to buy any bread this week. Second and third loaves are rising! Thanks Beth!
I am an awful baker and I’ve always stayed away from making breads because they seem complicated. However, this was SO easy to make and it tastes great! :) Thanks for such an easy recipe.
My first time making bread! Thank you for presenting us with a recipe that’s delicious and not intimidating for us beginners. This recipe turned out great, and motivates me to continue experimenting with breads!
Will Gluten-Free bread flour work?
BTW…I made your Marinated Kale, White Bean and Tomato Salad this morning. Also, made the Seasoned Jasmine Rice. Wow! Great! Serving both with baked ham early this afternoon.
Unfortunately, I’ve never baked with gluten free bread flour, so I’m not sure. :(
Hey Shirley!
Gluten-free flour will most likely not work. Bread needs gluten for structure, especially something like this that’s going to have little holes throughout. GF flour can work well in things like cake and cookies where you don’t want it to be chewy. When you want something to be chewy, like a baguette vs pancakes, gluten needs to be invited to the party. Sorry.
-meg
The book Gluten Free Girl has a gluten free chewy bread recipe that sounds great, by the way. When we were GF, we just used Udi’s bread because GF bread is tricky and I can’t bake well with regular flour (though I’m definitely trying this recipe!) But GF bread can be done with the right tools and skills. We used to get some great fresh baked bread at a GF bakery in town. Several GF baking books are out there too, usually involving a combination of flours and xantham gum. There are also GF bread mixes out now that you can use in your bread maker (assuming it’s not cross contaminated with gluten flours.) The bread mixes aren’t exactly the same as what you may be used to, but are quite good toasted and with jam. I know this post is older, but I wanted to mention these things in case other newly GF people ever come across the recipe and wonder. But yes, Meg is totally right in that gluten adds the stretch and chew– directly replacing the flour in this recipe won’t work unless you use one like Better Batter that had xantham gum already added and has various flours in it. King Arthur has a similar 1:1 ratio kind of mix, ifI recall right. Actual GF bread recipes take into account the lack of gluten and work around it in various ways, some with better results than others. Good luck!
That bread looks be-YU-ti-ful!
I am a no knead fanatic. Up until 4 years ago, I made bread “kneaded” and never got the flavor/texture/crust that I now get from no knead. As you said, the cost savings is incredible also. And with the no knead method, almost everyone can fit it into their schedule. I highly recommend “Artisan Bread in 5 minutes per Day” for any who want to start and want other recipes. Lots of free info on their website but the book is worth the price in my opinion for reference and trouble shooting as you start.
After the bread is cool, I typically slice and freeze about 1/2 with the slices separated by parchment. It is easy to get a slice or 2 out. To store artisan breads without freezing, place cut side down on a cutting board and cover with a cloth. I find it is good for 3 days. Funny as bakery artisan breads seem only good the first day ???
Hi Beth, do you think white whole wheat flour ir whole wheat pastry flour would work? I really need to make this! Thank you ♡
I haven’t tried it, but the original recipe poster left a comment here noting that she uses half whole wheat flour with great results! :)
Traditional breads (the ones that only use yeast as leaveners) all heavily rely on gluten to give them structure and to trap the gases that the yeast produces. For these breads, it is important to pick a bread with high protein content, as that’s a measure of the amount of gluten.
Pastry flours are low in gluten, as the goal is to make soft spongy cakes, rather than more “gummy” breads. All-purposes flours have varying amounts of protein — with King Arthur Flour being noteworthy for the exceptionally high protein content. And bread flours have generally high amounts of gluten.
Whole wheat flours usually have high amounts of protein as well, and thus generally should be OK to use in place of all-purpose or bread flours. But the extra fibers are hard and can damage the structure of the dough. So, when using whole wheat instead of white flours, start your experiments by substituting only part of the flour. Also, change the order how you make the recipe, and start by mixing the water and whole wheat flour at the very beginning of the recipe. Then let sit for a while, maybe even overnight. Soaking the whole wheat allows the fibers to soften.
Having said all of the above, the recipe on this page looks as if it makes a somewhat wetter dough, although not quite a batter. As such, it won’t be quite as susceptible to problems with the fibers in whole wheat. So, you are probably fine.
I have seen other recipes add baking powder in addition to yeast, in order to make up for limitations in the gluten. But that’s decidedly going to result in a different texture. So, I wouldn’t go there, unless you find that nothing else helps.
Using a white whole wheat is a great choice. It handles the same as red whole wheat, and it has the same nutrients. But it is made from a variety of wheat that doesn’t have as much bitter flavors. I personally prefer it a lot over the more common red whole wheat. It has a nice and complex nutty flavor, but it doesn’t overwhelm the entire dish; it’s more subtle.
I don’t have an electric mixer would you recommend mixing this bread in a way similar to your recipe for oatmeal molasses bread?
Yes, but it might not work quite as well. All that mixing helps develop some of the gluten and takes the place of some of the normal kneading done in a bread recipe. That being said, I’ve made no knead bread recipes that don’t use a mixer to beat the gluten into submission, and they were still quite good.
Could you make some spicy, maybe sriracha, deviled eggs? I’ve been craving something like that! :D <3 LOVE YOUR SITE! :)
I agree Gina that does sound good.
Sounds like a good use for leftover Easter eggs!
Does it have to be instant yeast or can I use active dry?
I just got a comment from the original recipe poster and she said they have used rapid rise yeast with good results as well.
Hi Beth, I’m thrilled to see a fellow “math oriented” bread-baker making the English Muffin Bread. The woman who gave me the recipe will be thrilled to see it too!
FYI she tells me she’s started to use a full tablespoon of yeast now (and she and I both use Rapid Rise and regular yeast quite interchangeably). Also I now make this bread with half whole wheat flour and half all-purpose flour. Some of your readers might appreciate knowing about these variations.
Good luck with your future bread baking!
Awesome! It’s good to know that it can be rapid rise yeast… I’ve had quite a few questions about that already! :)
Great recipe. I bake bread quite often and will definitely try it out. One question though, the dough is ready to be baked after the first rising, no proofing/second rising necessary? Thanks.
Nope, not for this bread. :)
Yum! I just recently started making my own bread consistently and it is saving me so much money! Plus, the smell of freshly baked bread in the kitchen is better than any candle I can find.
Thank you for taking the time to make blog posts. I know it can be time consuming and sometimes feel like work rather than fun. I really appreciate your inspiration to make more from scratch foods. xoxo
Looks great! I love home made bread
Nothing beats the smell of homemade bread wafting out of the oven. Nothing! I’m so impressed with how cheap it is to make this per slice. For a family of 4, we are spending (I just checked) roughly $800 a month on groceries so any way I can save, I try to! Even bread is not that cheap anymore, often costing $3.50 a loaf. Insane. Thanks for a $$ saving, practical solution.
Ooh, this looks divine!
English muffin bread french toast, d’ya think?
I make a version of this bread for my husband, who calls it “Crumpet Bread.” And he’s right, the texture is much more like a crumpet than an English Muffin, but whatever you call it, it’s a great bread. I sometimes substitute 1 cup of wholewheat flour and it’s equally as good, if not better.
This recipe looks great. Would it be possible to make this using a bread machine? What changes would I need to make?
Unfortunately I’ve never used a bread machine before, so I don’t know. :(
cheryl, i used a bread machine for many years. what i remember best is that you just throw all the ingredients in the mixer/pan, close the lid, and turn it on. why not just try it with this recipe and see what happens? i bet it will taste good! (probably delete the corn meal)
Delicious and was easy to make. Great texture too! I didn’t read the recipe all the way through and had to start over the first time though.
Did you use bread flour or all purpose for this?
I used all purpose, but bread flour would probably work even better.
How necessary is the corn meal? I really hate that :P on English muffins and try to get it all off.
Hahaha, if you hate it you can leave it out and just use the non-stick spray. :)
I have made this recipe several times and it is easy and delicious! Which reminds me, I need to make it again soon! LaTrice-I am sure it could be frozen just like any other bread. It’s really too easy not to try.
I’m a HUGE fan of fresh baked bread, and this recipe does look simple! Is it possible that this bread can be frozen? Thanks, Beth! :-)
Yep! I’ve yet to come across a loaf of bread that didn’t freeze well. :)