English Muffin Bread Loaf

Name: Georgia (Smith) Regnault 
Class Year: 1964
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

I am FROM the USA, living  IN the Netherlands and IN LOVE with Europe. But ever since I lived here (55 years), I have missed English Muffins, Thomas’ to be exact. Have tried making them a few times when I was a newlywed, but never very successful.  Just recently during this coronavirus lockdown, a friend sent me a recipe for English Muffin Bread Loaf – and this is almost as good, in fact it is excellent. This is for all the English Muffin lovers in Europe!

English Muffin Bread Loaf

Serves however many a loaf of bread serves! Takes approx. 15 minutes prep + 35 minutes baking.


5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast (2nd time I made it I used fresh yeast, sold out during lockdown)
1 tablespoon salt
¼ teaspoon baking soda
2 cups warm whole milk (120⁰ – 130⁰, didn’t take its temperature, just felt with my finger!)
½ cup warm water (same story)


  1. In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
  2. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally, Beat on high for 3 minutes.
  3. Stir in remaining flour (batter will be stiff). Do NOT knead.
  4. Grease two 8×4 loaf pans, (I used one regular loaf pan – approximately 10×3).
  5. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top.  Cover with a tea cloth and let rise in a warm place until doubled, about 45 minutes (I put them in the oven.)
  6. Bake at 375⁰ for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.

I halved the recipe the first time I made it – worked just as well.

English Muffin Bread Loaf


From a friend – but comes from Taste of Home

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