Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.

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Nutrition Facts

84 calories; protein 2.7g; carbohydrates 16.6g; fat 0.5g; cholesterol 1.2mg; sodium 138.5mg. Full Nutrition
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Reviews (66)

Rating: 5 stars
04/27/2008
This bread is fabulous. I make it every week. We love it. I use 2 cups of white wheat flour for added nutrition. (This is whole wheat which is ground from white wheat rather than red wheat.) I increase the water by 1/4 cup, and add an extra 1/2 cup of plain white flour. This gives a little extra volume, since I am using part whole wheat. We love this bread. I make 4 loaves every 5 days. It is a family favorite. Thanks for the recipe!!! Read More
(36)
Rating: 4 stars
08/02/2010
This bread was really delicious with butter and jam. However, I had an issue with the instructions. It said to "immediately" remove from the pan to cool. I tried with the first loaf, and half the loaf stuck in the pan. I let the second loaf cool for 10 minutes in the pan before removing it from the pan. That worked much better. Read More
(33)
Rating: 5 stars
01/19/2007
Very good. First time I let it rise too long and it dropped. The second time I let it rise just above the pan, maybe a 1/2 inch above the edges and it turned out very nice. I like to leave it to cool, then put in in a bag, the crust softens a bit overnight and I slice it the next day... the family says... don't mess with this recipe! Read More
(31)
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Rating: 5 stars
10/31/2011
Very good. I used 1 tsp baking soda (makes more nooks and crannies). I also used 1/2 Tbsp of vinegar in the milk and 2 Tbsp. canola oil. Makes it tast more like and English muffin. Read More
(20)
Rating: 4 stars
03/07/2008
Very Good! Having never made English Muffin Bread before I wasn't sure what to expect. This is a very wet dough but it rises beautifuly. I made one of the loaves just as is but quickly added 1/2C raisens and some cinnamon to the batter left for the second loaf. Both loaves turned out great! Read More
(18)
Rating: 5 stars
10/05/2009
EASY. Great fun recipe. I can't wait to make another batch. I gave the first loaf away but not the second loaf. Great to bake slice and have available for a quick breakfast. I want to make 1/2 and 1/2 with whole wheat flour for the next batch. This will probably replace buying English Muffins. New comment: I can't stop making this bread as it is so easy and good. Make sure you beat this on high for the full 3 minutes with the mixer as it really kneads it nicely. I put my bread in a smaller bread pan and it raises nice and high above the pan and is more of the muffin size I like. Love it, Love it! Changed my rating from 4 to 5. Read More
(16)
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Rating: 3 stars
06/06/2008
I made this exactly as written, thought it was a bit odd. The bread rose just fine and cooked up well. It just doesn't taste very good, it's much better toasted and slathered in butter, but I'm sure any bread is better when all you taste is the butter. I like the idea but I would only try this again if I get a muffin top pan and try to make individual "loaves" to resemble an english muffin, otherwise, I won't make it again. Read More
(12)
Rating: 5 stars
11/11/2009
This is so easy for a nice homemade breakfast treat. I have substituted 1 cup of flour with whole wheat flour instead to make it a little more nutritious, yet still good. Read More
(10)
Rating: 4 stars
09/08/2009
Very good bread! And it is super easy and much faster than any other yeast breads I've done in the past. I needed to have an even quicker cooking time so I spooned the batter into 2 muffin tins (24 muffins total) and baked for just 15 minutes, so the whole thing took just over an hour. The muffins worked beautifully. I sprinkled cornmeal on the bottom and top. Next time I want to try different variations of this recipe as well, maybe some whole wheat flour, cinnamon or some oatbran. But really good! Especially for not having any fat. Read More
(9)