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Frieda’s English Muffin Bread

By Frieda Iosue


Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 6 to 8


  • 2 packages active dry yeast
  • 6 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • ¼ teaspoons baking soda
  • 2 cups milk
  • ½ cup water


Combine yeast, 3 cups of flour, sugar, salt, and baking soda. Heat milk and water until very warm (120˚-  130˚F) on stove top. Add to the dry mixture, beat well. Stir in another 2½-3 cups of flour to make a stiff batter.

Spoon into two 8½ x 4½-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with a few dashes of cornmeal. Cover with a towel and let rise in a warm place for 45 minutes. Bake at 400˚F for 25 minutes. Remove from pans immediately and cool. Best served toasted.

Freezes very well.