English Muffin Bread


by: Roary

Easy. No knead bread.


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serves: 4-5

1 package yeast

1 tablespoon sugar

1/2 cup warm water, about 90°

2 1/2 cups flour

2 teaspoons salt

7/8 cup warm milk, about 90° (diluted canned milk)***

1/4 teaspoon baking soda dissolved in 1 Tablespoon warm milk

Nutrition Facts
English Muffin Bread

Servings Per Recipe: 4

Amount per Serving

Calories: 385

  • Total Fat: 5.3 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 14.5 mg
  • Sodium: 1293.2 mg
  • Total Carbs: 68.9 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 3.4 g
  • Protein: 14.2 g

how is this calculated?

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1.  Combine yeast, sugar and the warm water in a large bowl.

2.  Let it proof for about 15 minutes.

3.  Add in the flour, salt and 7/8 cup milk.

4.  Mix with a wooden spoon until elasticity and almost gummy.

5.  Cover with plastic wrap and let rise until doubled, about 35 minutes.

6.  Preheat oven to 375°.

7.  Lightly butter a loaf pan, set aside.

8.  Stir down and then add the dissolved baking soda mix.

9.  Mix thoroughly.

10.  Put dough into pan.

11.  Cover with plastic wrap and let rise until doubled, about 30 minutes.

12.  Before the 30 minutes has expired you will want to remove the plastic wrap before the dough comes in contact with it, or you will loose some of your dough when you remove it.

13.  Bake at 375° for 25 - 30 minutes.

14.  If you can...let the bread rest for up to an hour so that it's easier to remove from the sides of the pan. I can never wait.

15.  Makes 1 loaf.

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