Print Recipe

Bacon and Cheddar English Muffin Bread

Your favorite English muffin bread, with crumbled bacon and cheddar cheese throughout.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: American
Servings: 8


  • Cornmeal for pan
  • 2 1/2 C bread flour
  • 2 1/4 tsp rapid rise yeast
  • 1/2 Tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 C bacon crumbles roughly 3-4 slices
  • 3/4 C Monterey Jack cheese or a cheddar cheese blend
  • 1 1/4 C milk heated to 120 degrees


  • Cook, drain and chop bacon. Set aside.
  • Lightly grease an 8x4 inch loaf pan. Sprinkle with cornmeal, shake to coat well. Discard extra cornmeal.
  • In a large bowl or stand mixer, combine dry ingredients including bacon and cheese. Heat milk to 120°F. With mixer running on low, slowly add milk. Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl. Add additional flour a spoonful at a time as needed.
  • Lightly grease your hands or a rubber spatula. Transfer dough to prepared loaf pan, spread out dough into all corners. Sprinkle with cornmeal, cover with plastic and allow to rise in a warm location for 1 hour or doubled in size.
  • Preheat oven to 375°F. Bake for 30 minutes on the middle rack.
  • Cool bread in pan for 5-10 minutes before turning out on to wire rack or cutting board.
  • Serve toasted with butter, jam or as a the base for a breakfast egg sandwich.
  • Store remaining bread in an airtight container for up to several days.


Recipe yields 1: 8-inch loaf, serving roughly 8.
An original recipe from Baked by Rachel