English Muffin Bread

from a reader, Kelly


 5 ½ – 6 cups flour
2 packages dry yeast (¼ ounces per package)
1 tablespoon granulated sugar
2 teaspoons kosher salt
¼ teaspoon baking soda
2 cups whole milk
½ cup water
½ cup cornmeal


1. Preheat the oven to 400F. Grease the insides of two 8 x 5 loaf pans and sprinkle the bottom and sides with half of the cornmeal.

2. In a very large bowl combine 3 cups of the flour, the yeast, sugar, salt, baking baking soda. Add the warm water and milk to the dry mixture and mix well.

3. Once the liquids are combined add the remaining 2 ½ – 3 cups flour to the batter until it becomes quite stiff and firm. Divide the batter between the two loaf pans and sprinkle the remaining cornmeal on top.

4. Cover the pans with a cotton towel and let them rise in a warm, dry place for 45 minutes. Then, bake the loaves for about 25 minutes, or until the tops are browned and spring back when touched.

Naptime Notes

Naptime Recipe Serving ideas

This truly tastes just like an english muffin. Toast it in the morning to have with jam and butter, or serve a fried egg on top for an awesome egg sandwich.

Naptime Stopwatch

10 minutes prep time, 25 minutes bake time

Naptime Reviews

A HUGE hit, this is our newest favorite breakfast food!

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