A simple, quick bread you can make for breakfast or meal prep without fuss.
INTRODUCTION
Easy 30 Minute Rise English Muffin Bread is a soft, lightly textured loaf that toasts like English muffins. It bakes fast and gives you the familiar nooks and crannies in each slice. This recipe is a great choice when you want fresh bread fast, and it can easily be made a healthier version by swapping ingredients or adding seeds for more fiber and protein. If you like easy breads with strong flavor, you might also enjoy a rich, savory loaf like this cheesy garlic bread recipe as a companion for a family meal.
This article will show simple steps, tools, variations for a lighter option, and tips for storing and meal prep. The language is plain and clear so you can follow it easily.
WHY YOU WILL LOVE THIS RECIPE
- Fast rise: this dough needs only 30 minutes to double, so you get bread in under an hour.
- Great for meal prep: bake once and use slices for breakfast, sandwiches, or snacks all week.
- Lighter option possible: use low-fat milk and less butter to make a lighter loaf with fewer calories.
- Good for weight loss and balanced meals: portion your slices and pair with protein and veggies for a filling, lower-calorie plate.
- Customizable for health: switch to whole wheat for more fiber or add seeds for extra protein and healthy fats.
This bread is versatile. It works as a base for a high protein meal (add Greek yogurt or egg whites as spread and lean protein toppings), or you can make a diabetic-friendly or lower-sugar version by skipping the small sugar amount and choosing lower-fat dairy.
HOW TO MAKE Easy 30 Minute Rise English Muffin Bread
Below are clear steps and the full ingredient list. The method is simple: mix wet and dry, stir, rise for 30 minutes, then bake.
EQUIPMENT NEEDED
- Two standard 9×5 inch bread pans
- Mixing bowls (one large for dry, one for wet)
- Measuring cups and spoons
- Spatula or wooden spoon
- Plastic wrap or clean kitchen towel
- Whisk
- Wire cooling rack
- Optional: mixer with paddle attachment (can help but not required)
Ingredients You’ll Need :
4-1/2 cups flour, 2 tsp kosher salt, 1/4 tsp baking soda, 1/2 cup warm water, 2 Tbsp instant yeast, 1 Tbsp sugar, 1-3/4 cups warm milk, 1/4 cup melted butter, Up to 1/3 cup cornmeal for dusting pans and dusting the top of the loaves
STEP-BY-STEP INSTRUCTIONS :
Prepare two bread pans by spraying with non-stick cooking spray, then dusting each generously with cornmeal. (I put 2 Tbsp cornmeal in each pan and swirl it around over the sink till it’s all covered, then empty out the excess.) *Note, white or yellow cornmeal works great but I love the white for a more neutral color. if you don’t have cornmeal you can substitute flour, you just won’t have the textured exterior that the cornmeal gives it.
In a mixing bowl, whisk together the flour, salt and baking soda. Set aside.
In another mixing bowl mix together the warm water, yeast and sugar and let sit for a couple of minutes until the yeast is foamy. Add the warm milk and melted butter.
Stir a cup of the dry flour mixture at a time in to the wet mixture and mix until combined. Once you have all the flour in, this dough will still be thick and sticky.
Divide the dough equally between the two prepared pans. (I just use a spatula or spoon sprayed with non stick spray to scoop it in and even it out in the pan.)
Sprinkle a dusting of cornmeal over the top of each loaf, then spray the top lightly with cooking spray.
Cover each loaf with plastic wrap and let the dough rise for 30 minutes or until doubled in size.
Preheat the oven to 400. Place your rack just under the middle of the oven. Remove plastic wrap and bake for 22-25 minutes or until golden brown.
Remove from the oven and remove from the bread pans immediately. Place the bread on a cooling rack. Let cool before slicing.
HOW TO SERVE Easy 30 Minute Rise English Muffin Bread
- Toast thick slices and top with a poached egg, avocado, and a sprinkle of pepper for a balanced breakfast rich in protein and healthy fat.
- For a lighter option, spread low-fat ricotta and fresh tomatoes, and add herbs for flavor with fewer calories.
- This bread makes great sandwiches. Use thin slices and lean protein (turkey, grilled chicken) with lots of salad greens to keep the meal lower in calories and filling.
- Portion control tip: one standard slice is usually 1–2 ounces. For weight loss or calorie control, aim for one slice with a lean protein and a side of vegetables.
This loaf toasts beautifully and works for both savory and sweet toppings. For a high protein meal, pair a slice with Greek yogurt and a boiled egg.
STORAGE & FREEZING : Easy 30 Minute Rise English Muffin Bread
- At room temperature: wrap the cooled loaf tightly in plastic wrap or place in an airtight container. Keep for up to 3 days.
- Refrigerator: you can keep the wrapped bread for up to 7 days, though room temperature storage is fine if used quickly. Refrigeration can dry bread faster, so keep it tightly sealed.
- Freezing: slice the loaf and place slices in a freezer bag with parchment between slices to prevent sticking. Freeze for up to 3 months. Toast or warm slices straight from the freezer.
- Thawing: remove the number of slices you need and toast or warm on a skillet. This makes it great for meal prep — take out just what you need each day.
SERVING SUGGESTIONS
- Balanced breakfast: a toasted slice with two scrambled eggs and a cup of steamed spinach.
- Light lunch: open-faced sandwich with smoked salmon, dill, cucumber, and a small smear of low-fat cream cheese.
- Snack or mini-meal: one slice with natural peanut butter and sliced banana.
- Healthy side: pair a sandwich plate with a side salad or raw veggies instead of chips to make the meal more heart healthy and lower in calories.
For a diabetic-friendly plate, limit starchy sides and add non-starchy vegetables and lean protein to control blood sugar response.
VARIATIONS
- Healthier version: Use 2 cups whole wheat flour and 2-1/2 cups all-purpose for more fiber. Replace melted butter with 1/4 cup olive oil or a lighter butter spread and use low-fat milk. This keeps flavor but lowers saturated fat and ups fiber for better satiety — a sensible choice if you want a healthy version or a lighter option.
- High-protein or low-carb version: For higher protein, replace 1/2 cup of the flour with whey protein powder or use 1 cup of high-protein flour blends. Another path is to make smaller, thicker slices and top with high-protein spreads (Greek yogurt, cottage cheese, nut butter) and lean meats to create a high protein meal. For low-carb, try an almond flour-based English muffin bread recipe (note: this changes texture and requires a different method, but it is a workable low-carb direction).
- Air fryer or oven-baked version: This recipe is oven-baked by default. For small loaves or rolls, you can bake smaller portions in a greased air fryer-safe pan at 375°F for 12–18 minutes, checking for a golden top and cooked center. The air fryer method is handy when you want faster baking or only a small batch.
- Gluten-free variation: Use a commercial 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Use the same method but allow a slightly longer bake time and check doneness with a toothpick or internal temperature.
If you want ideas for pairing this bread with a bold, saucy meal, try making a rich chicken pasta or skillet dish as a main and this bread on the side. For example, a creamy linguine works well — try this quick cowboy butter chicken linguine for a meal that goes well with toasted slices.
FAQs
Q: Is this recipe good for meal prep?
A: Yes. This loaf freezes well and slices thaw quickly in a toaster, so it is great for meal prep. Bake once, slice, and freeze for quick breakfasts and sandwiches.
Q: Can I make this diabetic-friendly?
A: Yes. Use whole wheat flour, low-fat milk, and reduce or omit the sugar. Pair slices with protein and vegetables to manage blood sugar. Keep portion sizes in mind to control carbohydrate intake.
Q: How many calories per slice?
A: Calories vary by size and ingredient swaps. A standard slice from the original recipe will have moderate calories. For a lighter option, use low-fat milk and less butter to reduce calories per slice.
Q: Can I add seeds for more protein and fiber?
A: Yes. Add a tablespoon or two of flaxseed, chia seeds, or sunflower seeds into the dough or sprinkle on top before baking to boost fiber and healthy fats, making it a more filling, heart healthy choice.
Q: How long will it last in the freezer?
A: Up to 3 months when wrapped well. Toast directly from frozen for best texture.
Q: Can I make English muffin bread without instant yeast?
A: You can use active dry yeast but proof it in warm water for 5–10 minutes until foamy. Use the same total yeast weight and follow the same method. Instant yeast works fastest and gives the quick 30-minute rise.
MAKE-AHEAD TIPS FOR Easy 30 Minute Rise English Muffin Bread
- Bake ahead and freeze slices for the week. Toast from frozen for a quick breakfast.
- Slice the loaf before freezing so you can pull single servings without thawing the whole loaf. This is great for meal prep.
- For busy mornings, pre-portion toppings into small containers: mashed avocado, sliced turkey, or hard-boiled eggs. When you toast your bread, you can assemble fast for a high protein meal.
- If you plan to take bread on the go, pack one toasted slice with a small container of cottage cheese or Greek yogurt and fresh fruit for a balanced, portable meal.
Finally, if you like easy, fast meals that pair with simple breads and want more quick main ideas, check out this fast bowl recipe that fits weeknight cooking and pairs well with toasted bread: inside out egg roll bowls. They offer a fresh way to enjoy your bread with vegetables and lean protein.
Easy 30 Minute Rise English Muffin Bread
Ingredients
Method
- Prepare two 9x5 inch bread pans by spraying with non-stick cooking spray and dusting each with cornmeal.
- In a mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
- In another mixing bowl, mix the warm water, yeast, and sugar. Let sit for a couple of minutes until foamy. Add warm milk and melted butter.
- Stir in the flour mixture, one cup at a time, until fully combined. The dough will be thick and sticky.
- Divide the dough equally between the prepared pans.
- Sprinkle a dusting of cornmeal on top of each loaf, then spray lightly with cooking spray.
- Cover the loaves with plastic wrap and let rise for 30 minutes or until doubled in size.
- Preheat the oven to 400°F. Place your rack just under the middle.
- Remove the plastic wrap and bake for 22-25 minutes, until golden brown.
- Remove from the oven and from the pans immediately. Place on a cooling rack and let cool before slicing.