English Muffin Bread

Time 1 hour 15 minutes
Yields Serves 16
English Muffin Bread

In a large mixing bowl or bowl of an electric mixer, stir together yeast and warm water. Let stand a few minutes, then add milk, butter, sugar, honey and salt. Stir in dissolved baking soda. Fold in all-purpose, bread and whole wheat flours and stir to make a batter. Using mixer paddle or a wooden spoon, blend well, about 3 minutes.


Generously grease 2 (9x5-inch) loaf pans. Sprinkle with cornmeal. Divide batter equally between prepared pans. Cover with a plastic bag (allowing batter to rise but not stick to plastic). Let rise until doubled, about 30 to 40 minutes.


Bake at 375 degrees until loaves are brown and sound hollow when tapped, 40 to 50 minutes. Cool on a rack 10 minutes before turning out to cool completely.

I used 1 large loaf pan (12x5 inches) but 2 (9x5-inch pans) would work well. If you want, add some raisins and a smidgen of cinnamon. King Arthur brand and white whole-wheat flour can be found at Trader Joe’s stores or order from The Baker’s Catalogue (800) 827-6836. You can substitute 1/4 cup stone-ground whole-wheat flower.

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