A day late, but we’re going to blame it on the Holiday. Today I have for you, this English Muffin Loaf! It’s an english muffin in the form of a loaf of bread. It’s sliceable and yumable just the same as an english muffin, except you don’t have to tend to it like you would if you were making homemade english muffins.

The loaf is full of nooks and crannies just like a proper english muffin, and I really want to try to cut it in half lengthwise and make some sort of breakfast sandwich on the entire loaf. But, for now all we’re doing is the loaf itself.

I lightened it up it a few usual and easy ways, swapping out milk for almond milk, and well… no, that’s just about it! I sliced mine up as usual bread and served with butter and jam, but you an use this loaf just like you would english muffins OR bread.

For me, the dusting of the cornmeal is pretty important here to really give that big english muffin feel with the crisp and the crunch of the added texture. No matter how you slice or serve it, you’re sure to love it either way.

Step-by-Step Photos: