Easy English Muffin Loaves

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This recipe was torn out of a magazine back in 1981.  I remember Fleischmann’s Yeast had several ads for baking some fun and easy breads, and I’m quite sure the others are in my filing cabinet down in my Culinary Cellar.  I happened to come across this one for English Muffin Loaves while looking for Christmas bread recipes last month and set it aside for one of those cold January days when I wanted to bake some bread.  Today was the day!  It’s so easy to make because there is no kneading and only one short rising period before baking.

Most likely you have all the ingredients to make these delicious loaves in your pantry right now.  They are a great weekend treat and can be made before everyone else in the house is even awake, although the aroma could wake up the neighborhood.  Does anything smell better than homemade bread baking?

The bread slices are full of the nooks and crannies you expect from an English muffin along with a slightly softer middle and a delightfully crunchy outside.  Let the loaves cool, then slice and toast.  Toasting brings out even more flavor and crunch.  The original recipe from the ad has a notation at the bottom that by sending a self-addressed stamped envelope to Fleischmann’s, you would receive a free booklet with ideas of how to make variations on this bread including orange, whole wheat currant, garlic, and others.  Oh my, I hope I had the presence of mind to do that back in 1981.  I’ll have to go check my files, or if I didn’t then I’ll be making up the flavors myself.  Other added ingredients could be amazing!  Maybe adding garlic would be a delicious base for making English Muffins pizzas, which I love. Or for the whole wheat-currant flavor, toast and top with a citrus curd.  But for the plain bread slices, you can simply butter them, top with jam, honey, cinnamon-sugar, or anything else you love for breakfast on English Muffins.

Just make this recipe!  Guarantee it will be a hit and become a regular part of your recipe box.

Thanks, Fleischmann’s.  Thirty-six years late, but thanks!

4.5 from 2 reviews
Easy English Muffin Loaves
Serves: Makes 2 loaves
Note: Fleischmann's called them "English Muffins in a Loaf."
  • About 5-1/2 cups all-purpose flour, divided
  • 2 packets Fleischmann's Active Dry Yeast
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • ¼ teaspoon baking soda
  • 2 cups milk (I used whole milk)
  • ½ cup water
  • Cornmeal for dusting pans
  1. In bowl of electric mixer, combine 3 cups of the flour, yeast packets, sugar, salt, and baking soda.
  2. In small saucepan, heat milk and water together until very warm, between 120-130 degrees F.
  3. Add warm liquid to dry ingredients in mixing bowl; beat well. Stir in another 2 cups flour to make a stiff batter.* Spoon into two 8-1/2-by-4-1/2 loaf pans that have been greased, and dusted with cornmeal. Sprinkle tops with cornmeal.
  4. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees F for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast.
  5. *Note: I found that 5 cups worked perfectly. The batter is very stiff and a little sticky to spread evenly in the pans, so I ran my hands under warm water, shook off the excess, then sort of patted the top of the batter down gently with my fingers until the tops were even.



14 Responses to Easy English Muffin Loaves

  1. January 13, 2017 at 6:52 am #

    My hubby is the bread maker in the family, and my family loves English muffins, so I will pass on the recipe to him. Of coarse, he will likely alter the recipe with some fresh ground whole wheat flour. It’s going to be yummy, can’t wait!!

    • January 13, 2017 at 8:33 am #

      These loaves are fabulous! I know you will love them. Let me know how they are with some whole wheat flour. I am going to try different flavors too. Bill went nuts for them!

      • January 14, 2017 at 9:55 am #

        Will do! The family loved the Killer Chocolate Chip Cookies. Wonderful recipe with the little subtle flavors from the almond and smoked salt. Love um! I have the dough wrapped in the refrigerator to bake some more on Sunday for company.

        • January 14, 2017 at 4:31 pm #

          Good to hear, Kim! I think the author said the dough balls can even be frozen and taken out individually to be baked.

  2. January 13, 2017 at 11:48 pm #

    #1 These look great. I make an English muffin most mornings with breakfast and….. #2 I really like your towels! Especially the ones pictured with the two loaves that are blue and gold….may I ask where you got them? 🙂

    • January 14, 2017 at 12:32 am #

      Thanks, Dana! I can tell you exactly where to find the towels plus an apron to match! Go to rhodesbread.com and click on SHOP. You will see both of them on that page. The towel is $4.95.

  3. April 8, 2017 at 7:51 am #

    I have the same magazine tear sheet from 1981! It was the first bread I ever baked. My grandmother loved it and I would make it for her every time she came to visit. This must have been one of Fleischmann’s most popular recipes.

    • April 8, 2017 at 10:18 am #

      Hi Mark- I agree, it was a very popular recipe. I actually baked it for my grandmother too. I made many of those old Fleischmann recipes, from either the magazine pull-outs or a recipe booklet I ordered. They are still the best!

  4. May 11, 2020 at 7:44 am #

    I am so thankful to find this. I remember cutting it out off of a Fleischman’s yeast three packet and lost it. Can’t wait to make it!

    • May 15, 2020 at 9:02 pm #

      Judith, I’m so happy you have the recipe again! it’s so good.

  5. August 2, 2020 at 7:13 am #

    Tried this recipe again after 20+ years. The original recipe (torn from a magazine) called for six cups of flour. I followed the directions exactly but the loaves looked lumpy and barely rose to the edge of the pans. I suspect five cups of flour would have been enough. My liquids had also cooled to lukewarm. I would also add a pinch more salt the next time I try this recipe. But when toasted, the slices were delicious.

    • August 3, 2020 at 12:30 am #

      Hi Terry- The recipe I used was also from a magazine advertisement and this version was wonderful. Thanks for writing as it reminded me to make it again!

  6. September 12, 2020 at 11:05 am #

    Have been making this for years from a hand written recipe my sister gave me, Also using the same Kitchen Aid that I got for a wedding gift in 1977. I have my daughters making this now since they are all on their own. Also I have never patted down the dough with wet hands! I will try that as well!

    That recipe calls for 5.25 cups of flour. I think I will reduce to 5 from now on. I also use brown sugar.

    How long do you mix the first 3 cups of flour with the liquids before adding the remaining flour?

    • September 14, 2020 at 12:40 am #

      Mary, I added the remaining flour right after mixing the 3 cups. I’ll have to try your brown sugar version!

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