English Muffin Bread

By: Jennifer M April 13, 2012 Breads 24 Comments
English Muffin Bread
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I have made a lot of bread in the past couple of years, so I’m not sure how it is that I had never heard of English Muffin Bread. But in the course of a couple of days, I stumbled upon not one but two recipes for it. I took it as a sign and in short order, I had made my first batch (trying the King Arthur version). And then I made another (using the second recipe I had visited earlier). And then I had to make one more, because I knew I wouldn’t be satisfied until I’d tried it and compared it to the first two. I could call it “research” but truth be told, I’m smitten with English Muffin Bread and I was in search of the perfect loaf.

So now that I have made 3 batches from 3 different recipes, I have definitely settled on my favourite. It was my third attempt and it comes from the grandfather of bread baking – Bernard Clayton. I had recently found a 1st edition of his book “The New Complete Book of Breads” at an antique store and snapped it up. Interestingly, this first edition has an error in the recipe for English Muffin Bread. It fails to include the specifics for the baking soda, despite mentioning adding it in the instructions. I did manage to find the amounts on the internet though, so I was ready to go.

English Muffin Bread

The first thing to know about this bread, is that she ain’t going to win any bread beauty contests. When you remove it from the pan, it will be flat, squatty, browned and wrinkled. It might even sink a bit in the middle as it cools. As you slice into it, you might find some brown-ish spots or streaks, caused by the chemical reaction of the baking soda. But take that slice and toast it, and add a generous spread of butter and you will soon forget all that! This bread toasts beautifully – crispy around the outside and tender in the middle. The nooks and crannies are perfect vehicles for little pools of melted butter. Almost crumpet-like. It’s excellent toasted or grilled (makes a killer grilled cheese) or try it toasted under a poached egg or with eggs benedict. This bread is great anywhere you might use a regular English Muffin.

English Muffin Bread sliced

This is also the perfect bread for non-bread bakers to try. This is a batter bread, so there is no kneading involved. You literally pour this batter into the pans. It will take you about 3 hours from start to finish, but only about about 10 minutes of hands-on time.

The only small issue I had with the original Clayton recipe was the shortness of the loaves. I wanted more with each slice and was tired of losing them in my toaster and resorting to all manner of devices to fish them out. So while it felt a little wrong to mess with a Bernard Clayton recipe, I did scale it up by half, to make a bit higher loaves. It worked perfectly. I kept the original ratios intact, so the scaled version was identical in taste and texture to the original, just higher and not nearly as prone to getting lost in my toaster.

English Muffin Bread

So here it is. I urge you to try it. You won’t be sorry!

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

24 Comments

  1. Asiya April 15, 2012 at 1:02 am

    I’ve seen this recipe recently and have been wanting to make it! Yours looks fabulous…love the clicks!

    • Jennifer April 15, 2012 at 7:37 am

      Thanks Asiya. This bread has been a big hit with my family. It just can’t be beat for toasting bread.

  2. Dawn April 15, 2012 at 1:47 pm

    Is the recipe you provided for the English Muffin Bread the scaled up version you mention in your post? I’d just like to know if I need to scale it up myself or if you’ve kindly done the work for me.

    • Jennifer April 15, 2012 at 2:06 pm

      Hi Dawn, The provided recipe is the scaled up version, so all you need to do is make as is and enjoy!

  3. Teresa April 16, 2012 at 9:04 am

    Hi Jennifer…
    I have recently become a bread baker as well, and am intrigued by this recipe…guess I will have to try it.

    • Jennifer April 16, 2012 at 9:10 am

      Hope you wil let me know how you like it Teresa.

  4. vic@cakebook April 20, 2012 at 12:37 pm

    wow this looks really delicious – i love english muffins but this looks better and easier! will def be trying this recipe soon – thanks!

    • Jennifer April 20, 2012 at 1:42 pm

      I have tried a couple of recipes for English Muffins and neither one really wow-ed me. This bread is definitely easier and you can’t beat it for toast! Hope you enjoy it. If you do make it, let me know how you liked it.

  5. Laura April 28, 2012 at 6:47 pm

    This is absolutely delicious, we all loved it and it will be a brunch staple. Very easy to make and freezes well too!

    • Jennifer April 28, 2012 at 8:09 pm

      It has become a staple in my house, too. My family asks for it instead of my regular homemade bread. Glad you enjoyed it!

  6. Sophie January 5, 2013 at 12:37 pm

    I dont think I told you that I made this! My husband is a big fan of the english muffin bread from the store — and of english muffins in general — this is waayyy better, though! I loved the texture, the cornmealy crust… so delicious toasted, with butter! Thanks for another winner, Jennifer :)

    • Jennifer M January 5, 2013 at 2:15 pm

      I’m so glad you enjoyed it. You’ve just reminded me that I need to bake some up soon myself. Hope you had a great holiday and Happy New Year!

  7. Rachael March 10, 2013 at 4:42 pm

    No egg at all? I keep wondering if I am misreading or if this is a mis-print…not even flaxseed and water :)
    Please please please advise if I AM reading it wrong!!

    • Jennifer M March 10, 2013 at 5:03 pm

      Nope, no egg. No fat at all in this one. Until you put the big pat of butter on it, that is ;)

  8. Bob March 14, 2013 at 7:10 pm

    I’ve got this rising as I type…the addition of the dissolved baking soda to encourage nooks and crannies is nothing short of brilliant! Much easier than fussing with rings. The husband will love this with butter and jam!

    • Jennifer M March 14, 2013 at 7:14 pm

      I agree. It’s all the best of English Muffins without the fuss. Enjoy!

  9. Knitty Gritty Homestead September 1, 2013 at 4:54 pm

    Wandered here from your crabapple jelly post, and now I’m thinking I’m going to have to get some flour. My son is gluten-intolerant and homemade bread is what I miss most! A friend visited the other day with some homemade bread and I toasted it all and ate it with butter. So. I may have to make this and hide it till my son is in school. Then devour.

    • Jennifer M September 1, 2013 at 6:16 pm

      This bread freezes beautifully, so you could hide in the freezer :)

  10. Knitty Gritty Homestead September 1, 2013 at 4:54 pm

    PS Already hatching a plan to experiment with this using gluten free “flours”…

    • Jennifer M September 1, 2013 at 6:16 pm

      Hope you’ll share how you make out!

  11. Dominique November 21, 2013 at 11:21 am

    Thank you for the recipe, I can’t wait to try it! Have you tried refrigerating the dough uncooked? I like to make a big btch, and use it as I need it tru the week. Thanks for any tips!

    • Jennifer M November 21, 2013 at 12:21 pm

      Hi Dominique. No, I haven’t tried refrigerating this dough. I think I’d be a little concerned about it losing it’s bubbles (from the baking soda), which makes this bread so unique. I have frozen this bread often though and that works fine for keeping it around longer.

  12. Sharon January 17, 2014 at 11:00 am

    One of the best recipes I have tried for bread in a long time; unusual and delicious.

    Fantastic site!

    • Jennifer M January 17, 2014 at 1:25 pm

      Thanks so much, Sharon. I love this bread, too and my it is my husbands absolute favourite (and I’ve baked a lot of bread). Every time I make it he says I could just make this one all the time and he’d be happy. So glad you enjoyed it, too.

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