Black Pepper & Oregano English Muffin Loaf

Black Pepper & Oregano English Muffin Loaf

fiesta-friday-challenge-badge4English Muffins have been on our minds for a few days now but our current “trying to be on a low carb diet” phase was preventing us from baking it. Thankfully, Angie and Catherine decided it’s time to put us all to test and created this herb & yeast challenge.

We learnt a thing or two  or three or maybe lots about working with yeast during the course of coming up with ideas to take to Fiesta Challenge #1. One of our “other” ideas is still in the “making” and won’t be done by the time the challenge is over so we’ll leave that for another time. And no. We won’t be revealing that surprise yet.

Black Pepper & Oregano English Muffin Loaf

So in order to make the deadline, we decided to bake N’s favorite- English Muffins. But we made a Black Pepper & Oregano English Muffin Loaf Bread version of it. We have to tell you the truth, we didn’t really get it right the first few times but then finally succeeded!  We finally got that chewy English muffin-y texture that we just love!

We used America’s Test Kitchen’s basic recipe for this bread and added our twist by adding in the black pepper and oregano. We also increased the amount of milk from the original recipe.

Black Pepper & Oregano English Muffin Loaf

By the way did I tell you, we used the wrong yeast more than once!  Who knew one word on a yeast packet would make all the difference. Errr… we should have known 😉

So here is how we made our Black Pepper & Oregano English Muffin Loaf:

Black Pepper & Oregano English Muffin Loaf

Yield: One 9X5 inch loaf


  • 2 ½ cups bread flour
  • 2 ¼ teaspoon instant yeast or fleischmann's rapid rise yeast
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon dried oregano plus ½ teaspoon more for dusting on the top
  • 1 ½ cups milk, heated to 120 F
  • semolina or cormeal for dusting the pan


  1. Place flour, yeast, sugar, salt, pepper, fresh and dried oregano and baking soda into a large mixing bowl. Mix this well to combine.
  2. Make a well in the center and add the warm milk into it.
  3. Then, stir with a wooden spoon until it’s all combined and dough starts pulling away from the sides of the mixing bowl. This should take about 4-5 minutes.
  4. Next, cover the bowl with a plastic wrap that has been lightly oiled. Let the dough sit in a warm place to rise for 30 minutes.
  5. In the meanwhile grease a bread loaf pan and dust with semolina or cornmeal.
  6. Give the dough a stir with a rubber spatula and knock it down a bit.
  7. The batter will be sticky and should fill the pan about 2/3rd of the way.
  8. Cover the pan again with the greased plastic wrap and allow it to sit to rise for another 30 minutes. The dough should rise near to the top of the pan. Preheat the oven to 375 F.
  9. Sprinkle some dried oregano on the top.
  10. Bake in a 375 degree oven, in the middle rack for 30 minutes, rotating halfway through.
  11. Allow it to cool for half an hour before slicing into it. Best served toasted!

Black Pepper & Oregano English Muffin Loaf

Black Pepper & Oregano English Muffin Loaf


  1. English muffins in loaf form?? GENIUS. I bet that would make a darn tasty breakfast sandwich!

  2. Love your take on English muffins and making it into a loaf. This is gorgeous, guys. Just wanted to know: what yeast did you accidentally use first?

    • Thanks, Ngan. We used active dry yeast instead of the rapid rise/ instant. We used fleischmann’s yeast and they only make active dry and rapid rise. The recipe called for instant and it seems that other brands of yeast have a separate instant yeast unlike fleischmann’s which requires rapid rise to be used in recipes which call for instant.

  3. Hmm, I wonder what’s that surprise will be. 😀

    I admire how you tried making this again after few attempts. It’s quite frustrating sometimes, but it feels good when you make it right. 🙂 This is so unique and interesting! Thanks for sharing!

    • Thanks, Jhuls! We did try a couple of times before we got it right. And we are keeping fingers crossed that the second thing we made comes out good- that’s it for now. 😀

  4. I am in LOVE with English muffins (have a Trader Joe’s British muffin nearly every morning…) and black pepper. Sounds fabulous to make (& eat) in a loaf as well- NICE!

  5. The toasted slices look brilliant..! Got to give this recipe a shot for sure.. 🙂

  6. Wow, how cool is that? English muffin bread! I have never heard of that an it looks beautifully delicious. I want mine with butter and some yummy raspberry jam, please! 😀

  7. I’ve only just made bread from scratch in the bread machine – will definitely try this one, as I love english muffins and your toasted pictures look oh so good, but I’d have butter dribbling down on every side. CRUNCH!!! I can taste it now 🙂

  8. English muffin loaf? Learn something new every day. And now, I need to stake out your kitchen so I’d be the first to find out the next surprise. 🙂

  9. Looks great and I like your addition of pepper and oregano. I am glad you finally attained the right texture – I would have had to make my recipe to give you a good answer. 🙂

  10. Your bread looks so good 🙂

  11. This loaf looks awesome guys! Love the presentation & the pictures too!! Beautiful 🙂

  12. Oh those toasted pieces look so inviting! I’ve had a couple of yeast disasters.. and stopped trying. But your loaf (and some of Sonal’s recipes) is making me thinking of trying again! 🙂

  13. excellent bread and superb pictures as always! I can almost taste the slices. 🙂

  14. Yum! I love the presentation with the twine, too! I have never made English muffins but I like the texture of them very much. And I agree with Sonal, the photos of the slices that are toasted are fantastic!

  15. Pingback: Fiesta Friday Challenge #1 | The Novice Gardener

  16. This is excellent guys. We love English muffins. I am saving it. Loved the toasted slices. Beautiful. If I could, I would have loved a slice. 🙂

    • Why just a slice, Sonal- we’ll send a loaf through! I am sure there’ll be that technology soon. 😀 But yeah we had fun making the bread, seeing it rise and the final product too. It was worth the couple of failed attempts. 😀

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