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English Muffin Bread for the Bread Machine

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


English Muffin Bread for the Bread Machine Recipe

For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.

At a glance

1 loaf
Nutrition information


Choose your measure:


  1. Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate.
  2. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary.
  3. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal.
  4. Place the dough back in the machine to rise and bake.
  5. Remove the finished bread from the machine, and cool it on a rack.

Nutrition Information

  • Serving Size 1/2" slice 45g
  • Servings Per Batch
Amount Per Serving:
  • Calories 80
  • Calories from Fat
  • Total Fat 1.5
  • Saturated Fat
  • Trans Fat
  • Cholesterol 1mg
  • Sodium 225mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.