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Easy 30 Minute Rise English Muffin Bread

A soft, lightly textured loaf that toasts like English muffins and is perfect for quick breakfasts or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4.5 cups flour
  • 2 tsp kosher salt
  • 0.25 tsp baking soda
  • 0.5 cups warm water Make sure it's warm, not hot.
  • 2 Tbsp instant yeast
  • 1 Tbsp sugar
  • 1.75 cups warm milk Use low-fat milk for a lighter option.
  • 0.25 cups melted butter Can be substituted with olive oil.
  • 0.33 cups cornmeal For dusting pans and tops; optional.

Method
 

Preparation
  1. Prepare two 9x5 inch bread pans by spraying with non-stick cooking spray and dusting each with cornmeal.
  2. In a mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. 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.
  4. Stir in the flour mixture, one cup at a time, until fully combined. The dough will be thick and sticky.
  5. Divide the dough equally between the prepared pans.
  6. Sprinkle a dusting of cornmeal on top of each loaf, then spray lightly with cooking spray.
  7. Cover the loaves with plastic wrap and let rise for 30 minutes or until doubled in size.
Baking
  1. Preheat the oven to 400°F. Place your rack just under the middle.
  2. Remove the plastic wrap and bake for 22-25 minutes, until golden brown.
  3. Remove from the oven and from the pans immediately. Place on a cooling rack and let cool before slicing.

Notes

For storage, wrap the cooled loaf tightly in plastic wrap to keep for up to 3 days at room temperature or 7 days in the refrigerator. Sliced and wrapped, it can be frozen for up to 3 months. Toast slices directly from the freezer.