English Muffin Bread Recipe (Nooks-and-Crannies Loaf)
This English muffin bread recipe is a simple yeast-style loaf with a light, holey crumb that’s great for breakfast and toasting. The idea is straightforward: mix the ingredients, let the batter-like dough rise, bake in a loaf pan, then slice and toast for that classic texture. In the “how to make” steps, keep mixing gentle so you don’t deflate the bubbles.
Ingredients
For the dough
Step-by-Step Method
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
Add the warm liquids
Pour in the warm milk and warm water gradually, stirring with a spatula. The dough should stay soft and sticky; don’t overmix if you want those air pockets.
First rise
Cover the bowl and let it rise in a warm spot until noticeably puffy (about 60–90 minutes).
Prep the pan
Lightly grease a loaf pan, then dust the bottom with cornmeal for that classic English-muffin feel.
Fill the pan and rise again
Scrape the dough into the pan and level the top. Let it rise again until slightly domed, 30–45 minutes.
Bake
Bake at 190°C / 375°F for 35–40 minutes, until the top is golden and the loaf is baked through. If it browns too fast, loosely tent with foil.
Cool and slice
Let it sit in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice gently so you keep the airy structure.
Toast and serve
Toast slices in a skillet or toaster until lightly crisp. Serve with butter, jam, or as a breakfast sandwich base.