Skip to main content

Kaua‘i's Favorite Recipes

English Muffin Bread - EMB2

Type of Cuisine: American
Provided By: Keith Aoki
Category: Dessert
From: Lihuʻe

Everyone who knows Keith Aoki, an engineer at the Department of Water, knows that he is an excellent baker. We wait in anticipation for his holiday Kahlua cake, and he is equally well-known for his pies, cookies, and other treats.

The “EMB2” is his version of an English Muffin Bread. Keith has experimented and tweaked an English muffin recipe to work for him.


2 cupsmilk
½ cupwater
2 tbspcornmeal
6 cupsbread flour
2 pkgsyeast
1 tbspsugar
2 tspsalt
¼ tspbaking soda


  1. Warm milk and water to about 80 – 100 degrees
  2. Place in a stand mixing bowl and dissolve 1 tsp sugar in the milk mixture
  3. Sprinkle one package of yeast on top and let sit for about 5 minutes
  4. Add 3 cups flour on the milk mixture, then sprinkle 2 tsp sugar, one package of yeast, and the baking soda on top
  5. Add two more cups of flour and sprinkle salt on top
  6. Using a dough hook, mix at low speed until flour and liquid are incorporated – more or less
  7. Add remaining flour a little at a time so the dough hook doesn’t bind
  8. Keep adding more flour until dough pulls away from the inside of the mixing bowl and about half of the surface of the mixing bowl in contact with the dough is clean
  9. Take out the dough from the mixing bowl and place it on a lightly floured surface
  10. Separate dough into two equal portions
  11. Knead a few times and shape into loaves
  12. Grease 2 bread pans and coat the inside of the pans with cornmeal or flour
  13. Place the dough in the bread pans and sprinkle cornmeal over the top
  14. Cover with a cloth and let sit in a warm place for 1 – 2 hours until doubled in size
  15. Bake in a preheated 400-degree oven for 25 minutes
  16. Remove loaves from the pans and cool completely on a wire rack

Recipe submitted by Keith Aoki, Engineer at the Kauaʻi Department of Water