English Muffin Bread for the Bread Machine


  • 1 teaspoon vinegar
  • 1/4 to 1/3 cup 55g to 74g water
  • 1 cup 227g lukewarm milk
  • 2 tablespoons 28g butter or 2 tablespoons (24g) vegetable oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 3 1/2 cups 418g King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons instant yeast


  • 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.
  • 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.
  • For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal.
  • Place the dough back in the machine to rise and bake.
  • Remove the finished bread from the machine, and cool it on a rack.