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A simple and soft English muffin bread recipe that produces two loaves with a light, airy crumb perfect for toasting. The dough is mixed by hand with a high water-to-flour ratio to create the characteristic nooks and crannies. Optionally, a sourdough starter can be added to impart a tangy flavor.

  • Total Time: 3 hours 13 minutes
  • Yield: 20 to 24 slices (2 loaves, 8 1/2 x 4 1/2-inch loaves) 1x

Ingredients

Scale
  • 3 cups (726 g) warm water, about 100-110 degrees F
  • 1 tablespoon instant or active dry yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon table salt
  • 5 3/4 cups (817 g) all-purpose flour

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl. Let sit for 2 to 3 minutes until yeast becomes bubbly and foamy.
  2. Add salt and 2 cups of flour to the yeast mixture and stir until it starts coming together.
  3. Add the remaining flour and mix until a shaggy dough forms with no dry flour spots.
  4. Dough will be sticky — grease your hands and mix it by hand until it forms a cohesive dough.
  5. Cover the bowl and let dough rise until doubled in size and puffed up, about 2 hours 30 minutes.
  6. Lightly grease two 8 1/2 x 4 1/2-inch loaf pans. Deflate dough gently, divide it in two equal portions.
  7. Shape each portion into a rough loaf with greased hands and place into the loaf pans.
  8. Cover and let rise until dough is 1/2 to 1 inch above the rim of the pans. Preheat oven to 350°F near the end of this rise.
  9. Bake loaves for about 25 to 30 minutes until tops are golden and crumb is baked through.
  10. Remove from oven and turn loaves out onto a wire rack to cool completely.
  11. Enjoy bread toasted or fresh with butter and jam.

Notes

Sourdough Variation: Reduce water to 2 1/4 cups and flour to 5 cups. Add 1 1/2 cups fed or discard sourdough starter with water, yeast, and sugar. If starter is bubbly, reduce yeast to 1 or 2 teaspoons. Yeast-free has not been tested., Make-Ahead: Dough (regular or sourdough) can rest refrigerated for 24 to 48 hours before shaping and baking. Press greased plastic wrap on dough surface to prevent drying. Remove from fridge 45-60 minutes before shaping to bring to room temperature.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice