English Muffin Bread with Quick Homemade Strawberry Preserves

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

If you are a fan of the circular English muffins that come from the grocery store, you will love this bread even more. It has all of the same English muffin taste wrapped up into simple, good-for-you, whole wheat yeast bread.

Prep: 10 min
Total Time: 1 h 55 min
Yield: 2Loaves



  • Proof yeast by combining ½ cup warm water and 4 teaspoons of yeast. Add a pinch of brown sugar and stir to combine. Set bowl aside for about 10 minutes until yeast is fragrant and foamy.
  • Grease the bottoms and sides of two loaf pans with softened butter. Sprinkle 3 tablespoons of corn meal into each pan and shake until all surfaces are coated with corn meal. Tip out any remaining meal. Set pans aside.
  • In a large mixing bowl or bread machine pan, combine the warm milk, sugar, egg, melted butter, salt and half of the all purpose flour. Mix for one minute until thick and sticky. Add the yeast and baking soda mixtures and mix for another minute more. Add the remaining all purpose flour and white whole wheat flour ½ cup at a time until completely incorporated – about two minutes. The batter will be soft and sticky. **The bread machine is used for mixing purposes only. Do not complete the dough cycle.**
  • Evenly divide dough between the two loaf pans. Press the dough into the corners as best as possible. Loosely cover the pans with plastic wrap lightly sprayed with cooking spray. Set aside to rise at room temperature until dough is even with the rim of the pans.
  • Remove plastic wrap and bake bread in a preheated 350ºF oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove the pans from the oven and slide out bread onto racks to cool. Slice into thick pieces and toast. Serve with butter and quick strawberry preserves.

      Quick Homemade Strawberry Preserves

  • 2 pints fresh strawberries, washed, hulled and halved
  • 1 cup sugar
  • ½ tsp. grated lemon zest
  • 2 tsp. fresh lemon juice
  • In a small saucepan, mash strawberries lightly with with a fork or potato masher. Heat over medium heat for 8 minutes. Add the sugar and stir until dissolved. Add the lemon zest and juice. Stir to combine and continue heating over medium heat for 20-25 minutes or until thick. Transfer the preserves into a small jar and allow to cool. Quick preserves must be refrigerated, but will keep 3 weeks in a tightly covered jar or container.