English Muffin Bread

This bread resembles English muffins in texture and taste. Whole wheat flour, oat bran, and cornmeal team up to impart an earthy, whole grain goodness in every slice.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 [1/2-inch] slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 10%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 14.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 154mg
  • Calcium: 0.0mg


  • 3 1/2 to 3 3/4 cups all-purpose flour, divided
  • 1 cup whole wheat flour
  • 1/2 cup oat bran
  • 2 teaspoons salt
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup fat-free milk
  • 1 cup water
  • 3 tablespoons reduced-calorie stick margarine
  • Cooking spray
  • 2 tablespoons cornmeal


  1. 1. Combine 1 1/2 cups all-purpose flour, wheat flour, and next 3 ingredients in a large mixing bowl. Combine milk, water, and margarine in a 4-cup liquid measuring cup. Microwave at HIGH 2 minutes; pour over flour mixture. Beat at medium speed with an electric mixer 2 minutes. Gradually stir in 2 cups all-purpose flour. Turn dough out onto a lightly floured surface; if dough is sticky, knead in remaining 1/4 cup flour. Cover dough with a large bowl; let stand 10 minutes.
  2. 2. Coat two 8 x 4-inch loaf pans with cooking spray; sprinkle evenly with cornmeal. Divide dough in half; shape each portion into a loaf, and place in pan. Cover and let dough rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
  3. 3. Preheat oven to 400°.
  4. 4. Bake at 400° for 25 minutes. Remove loaves from pans, and cool on a wire rack.
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