English Muffins in a Loaf

All the nooks and crannies of an English muffin, none of the fuss of shaping individual rounds or griddle-cooking them in batches. This no-knead yeast bread bakes in a regular loaf pan dusted with cornmeal, and every slice toasts up with that classic craggy, porous texture that holds pools of melted butter.

The batter is intentionally stiff, not a smooth dough. You’re not kneading here. Just mix the dry ingredients with heated milk and water (120 to 130 degrees is the target for instant yeast activation), beat well, then stir in enough additional flour to make a thick, heavy batter you can barely spoon. That stiffness is what creates the open, irregular crumb structure.

The pinch of baking soda alongside the yeast is the detail that gives this bread its English muffin character. It reacts with the milk to create extra gas bubbles during the rise and early baking, producing those signature holes and tunnels throughout.

One rise of 45 minutes, then straight into the oven. No punching down, no shaping, no second rise.

Kitchen Tips

• Heat the milk and water to 120-130F for the yeast to activate properly. Too cool and the rise will be sluggish. Too hot and you’ll kill the yeast.
• Grease the loaf pans well and dust liberally with cornmeal. This prevents sticking and gives the crust that gritty, authentic English muffin exterior.
• Spoon the batter in evenly and smooth the top. It won’t flow and level on its own because it’s too thick.
• Remove from pans immediately after baking. Steam trapped in the pan makes the crust soggy.

Variations

• Add a tablespoon of honey instead of sugar for a slightly sweeter, golden loaf.
• Mix in a handful of raisins and a teaspoon of cinnamon for a cinnamon-raisin English muffin loaf.
• Use whole wheat flour for half the white flour for a nuttier, heartier version with more fiber.