If you love homemade bread as much as we do, next time check out these other Restless Chipotle no knead bread recipes!
Tons of crags and craters plus the crusty bits make this English muffin bread the best!Table of Contents
❤️ Why you'll love it
Reader Review: (5 stars) Made this tonight, and I was a little nervous as I’ve never attempted bread before. Easy recipe to follow and turned out absolutely delicious!!! Was going to share my second loaf with a neighbor but I changed my mind after the first bite! ~Rachel
- Big, holey texture that butter and honey can pool into like real English muffins.
- Takes less than an hour!
- No kneading required.
Let's start with the fact that it's a perfectly toastable, no fail loaf. No kneading, waiting for hours for it to rise, you don't even need to pull out the mixer!
Stir the ingredients together, scoop in to a loaf pan, let dough rise for about 20 minutes and then bake! Yeast bread just doesn't get easier than this!
Homemade English muffin bread is delicious spread with melty butter and honey or jam... but try it for French toast sometime. It's unbelievable!
You might even love it better than regular English muffins.
Here's an easy no knead sandwich batter bread that you'll love, too!!
📋 Ingredients
You'll just need basic ingredients for this recipe - most are probably in your pantry.
Simple ingredients for quick and easy English muffin toasting bread.🔪 Instructions
This is an easy, no-knead yeast loaf. You don't need a mixer or a breadmaker - just a big wooden spoon!
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Butter two 9x5-inch bread pans.
- Dust with cornmeal.
- Add the sugar to the water in small bowl.
- Stir in the yeast.
- Set aside until foamy.
- Blend the dry ingredients.
- Add the yeast mixture to a large
mixing bowl . - Add the milk.
- Add ENOUGH FLOUR TO GIVE YOU A SOFT GOOPY DOUGH.
- Spoon the dough from the large bowl into each prepared loaf pan. Try to keep the amount of batter in each one equal. Set aside in a warm place to double. Dust the tops of the dough with cornmeal and bake until the top of the loaves are golden brown.
- Cool loaves.
- Slice.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
🥫 Storage
This simple English muffin bread will stay fresh for a day or two if it's sealed in an airtight food storage container and kept at room temperature. From scratch recipes don't last as long as commercial loaves.
For longer storage wrap it securely in plastic wrap, then aluminum foil (or put it in a freezer container) and freeze for up to 3 months.
I like to slice it up, place parchment squares between the slices, and freeze it that way. When I need a slice or two it's easy to get out without thawing the whole loaf.
You may think I am crazy but this is the BEST bread to spoon leftover Angel Chicken over for a comforting, quick meal.
💭 Things to know
This is an easy bread recipe to stir together by hand. I DO NOT recommend making it with an electric mixer because it will get over beaten, even on low speed, and your perfect texture will be lost.
Expert Tip: You can let the dough for this English muffin loaf rise overnight in the refrigerator if you want to save time in the morning or if you prefer to develop the flavor more. Spray plastic wrap with no stick spray and cover the batter so it won't dry out.
- You can use instant yeast - just add it in with the dry ingredients and skip the first step.
- You can make two large loaves of English muffin bread with this recipe or you can double it and make four. I'd double it if I were you — it tends to disappear quickly and you can freeze it.
- Use coarsely ground cornmeal to dust the pans. It will give you that flavor and craggy texture that the conventional English muffins have. If you don't have any cornmeal you can just dust the pan with flour instead. Not a big deal but not as good either.
- Make sure your water temperature isn't too hot nor too cold. This is important! Use a thermometer if you're not an experienced baker.
- Just use all-purpose flour in this recipe.
- The batter should be very loose and gloopy. If you add too much flour you won't have those lovely nooks & craters, crags and crannies! See the video or step by step images for a visual of gloopy.
- Your rise time may vary. In a cool kitchen you may need a bit longer and in a warm kitchen it may be a bit shorter.
- Don't cave to the temptation to slice it and eat it while it's warm. Cool and then be sure to slice and toast it. It makes perfect toast!
- You don't need glass bread pans - any kind you have will be fine. I prefer glass but that's a personal preference not a requirement.
I've seen a lot of images for similar recipes (sometimes called toasting bread) on Pinterest. It bothers me that so many of the slices look almost exactly like a slice of regular bread.
As far as I am concerned it's not right unless it has that coarse, bumpy texture (to hold the butter and honey, of course) and distinct flavor. It shouldn't taste like bread at all! It's got to taste like a...
(say it with me...)... ENLISH MUFFIN!!!
Accept no substitutes!
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yes you can but I don't recommend it. The bread machine over mixes the dough and you don't get the great texture. I had one reader say that it broke her machine. This ONLY requires stirring and it's so easy. Making it by hand is best. If you must - I've given instructions in the body of the post.
Not really. It does help give the English muffin bread that traditional flavor and texture, though.
There are a couple of ways. Using an insta-read thermometer is easiest. Just poke it down in the center of the loaf and it's done when it's 190F -200F. You can tap it and it will sound hollow. Once you get some experience you'll just know!
It sounds like it rose too long. Check out this troubleshooting guide for yeast doughs.
Yes, that should be fine!
2 packets will work just fine.
🔍 What Is Gloopy?
I've had so many people ask what a gloopy dough is so I grabbed one of the images from the video. This is the perfect texture!
It's a very wet dough. Usually if you can't get the bumpy texture like in my pictures you've added too much flour because you're afraid of the sticky dough.
📚 Related recipes
More homemade bread recipes
This cinnamon raisin bread is made right in a
📞 The last word
Make this easy egg bites recipe to go alongside! Add this rhubarb pineapple jam from my friend Deb at Bowl Me Over and omigosh...heaven.
Y'all, I've been making this SO many years and it never gets boring! So delicious and it works every. single. time.
Be sure to watch the video so you can see the texture that the dough should have. As long as you match that texture you'll be fine.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
English Muffin Bread Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 4 ½ cups flour, you may need less or a little more
- 2 tablespoons yeast, or 2 packets
- 1 tablespoon honey, or sugar
- ¼ cup warm water, 110F
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- 2 ¼ cups warm milk, 110F
- Butter and cornmeal for greasing and dusting the pans
Instructions
- Mix the yeast, honey, and water. Set aside.
- Stir the salt, baking soda, and flour together.
- Add the milk and one cup of the flour to the yeast mixture.
- Blend well.
- Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
- You should have a very soft, goopy dough. Yes. I said goopy. See the video for a visual.
- Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
- Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
- Preheat the oven to 425F
- Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
- Bake for 20-25 minutes if you want a crisper, more golden crust.
- Cool and slice.
Notes
- The pans I use are 9x5-inch.
- ANY kind of loaf pan is fine - I prefer glass but you can use aluminum, cast iron, or whatever.
- You can make two large loaves of with this recipe or you can double it and make four. I'd double it if I were you — it tends to disappear quickly and you can freeze it if you need to.
- Use coarsely ground cornmeal to dust the pans. It will give you that flavor and slight texture that the conventional English muffins have. If you don't have any cornmeal you can just dust the pan with flour instead. Not a big deal but not as good either.
- Just use all-purpose flour in this recipe. No need for bread flour.
- The batter should be very loose and gloopy. If you add too much flour you won't have those lovely nooks and crannies.
- Don't cave to the temptation to slice it and eat it hot. Cool at least part way and then be sure to slice and toast it. It will be better that way.
- You can make this with whole wheat flour, half whole wheat and half white.
- Feel free to add raisins, dried cranberries, dates, etc. About ½ cup is right.
- You don't need glass bread pans - any kind you have will be fine. I prefer glass but that's a personal preference not a requirement.
- Cut the ingredient measurements in half.
- Place all of the ingredients in the bucket of your bread machine, or as instructed by the manufacturer.
- Program for basic white bread with a light crust.
- Remove when done baking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Originally published August 2011. Last updated January 13, 2023 for editorial improvements.
Brenee says
What about substituting almond milk for regular, will that work?
Marye Audet says
I've never tried it but it should be fine. Let me know how it works - I'm curious! 🙂
Robin says
I used my homemade cashew milk and it was amazing! Great recipe!!
Chris says
I will make this as soon as this is answered. Do I sift the dry ingredients and then measure the amounts?? I need this in my life and don't want to screw it up lol.
Marye Audet says
LOL This is such an easy bread - no screw ups! I don't sift.
Sharon says
So, do I buy instant yeast or regular? I’ve never used it, so don’t really know what to buy. But this looks good and I want to try it.
Marye Audet says
either is fine. I use regular. 🙂
Joyce in Maine says
Oh sister, you nailed this! Sing, sing, sing! The search is over. I am parking on this recipe. The texture and taste are English muffin dead on. Perfect toasting bread and vehicle for my husband's blueberry-red raspberry jam.
I cut the recipe in half and baked one loaf in my toaster oven.
I also used SAF instant yeast:
1. Mix 1 cup of the flour with yeast, salt, & baking powder.
2. Combine milk, water & honey in Pyrex cup and nuke to 125-ish degrees.
3. Pour warm liquid over the flour mixture and blend well.
4. Then incorporate more flour ...
Thank you very much for posting this, Marye.
Marye Audet says
LOL! Thank you! ... And you're certainly welcome! The jam sounds AMAZING
Joyce in Maine says
Nine months later and I still regularly make this recipe one loaf at a time in the toaster oven. We love this toasting bread and I am proud to serve it to guests. You make me look good.
There are always 3 varieties of this sliced bread in our freezer: plain, cinnamon & raisin, and cranberry orange. (The latter and my homemade apple butter are made for each other!)
For those interested (double these if you make Marye’s original 2-loaf quantity):
¾ c raisins and 1 t cinnamon OR
¾ c craisins and 2 t orange zest
I may try your tortillas next. I loved your lard dissertation/diatribe.
Cheers!
Joyce
Marye Audet says
🙂 Thank you so much Joyce!!
Kat says
Any ide what loaf size I should use with my bread maker? There's 1 lb 1.5, 2, and 2.5...
Marye Audet says
not sure. I've never used a bread maker and I'm not sure how it would work.
Steve says
I cant thank you enough for sharing this recipe! I have made over 20 loves already and they all came out perfect.
I was wondering if unbleached flour would work?
Thanks again for an incredible recipe.
Steve
Marye Audet says
yes it does! Thanks so much!
Beth says
I'm an experienced home cook, but not so with bread baking. I want to make English muffin bread, and yours is the first to suggest doing it by hand for an airier texture. Please help me to understand why so I'll learn. Thanks!
Marye Audet says
Because bread has a protein in it called gluten. The more you stir or knead the dough the tougher the gluten gets. This is great for regular bread but if you want those big nooks and crannies like an English Muffin the gluten will keep that from happening. Hope this helps!
Alegria says
do you think I can sub the honey with agave nectar?
Marye Audet says
That should be fine! 🙂
Sandra Bish says
I tried 4 other recipes and none turned out nothing like this this bread is Fantastic to eat and very easy to make i have made this one 5x now and shared with neighbors and all fell in love with it..i am so happy to have found this one I Love English Muffin Bread...i do not use the cornmeal (do not like it) and i weigh my flour (do not sift it) and it turns out the same everytime..Thank You Thank You...love it
Marye Audet says
🙂 Yep, this one is the ONLY one I will make because the others don't have the right texture. 🙂
Katy says
If you don't mind, can you tell me what weight of flour you use? It can differ so much when using volume. I would prefer to weigh it and have a solid number to stick with. I have a couple of loaves rising (first time), and I left half a cup out because the dough was already thick, though sticky. I am hoping that it's not too dense, but even if it's perfect, I can't recreate it by volume.
Marye Audet says
I'm sorry Katy - I don't tend to weigh my ingredients.
gost says
If you click on "metric" in the recipe it will give you the weight in grams. You can covert if needed. should give you a place to start.
Melissa says
I was wondering.....I use skim milk. Which milk is best for this recipe?
Marye Audet says
Skim should be fine - the recipe was made with whole milk though.
Mary Geis says
Thanks for the recipe. This is my second time making it. It seriously makes the best bread for grilled cheese! Also, I've seen a few people ask about using a KitchenAid stand mixer. I put the yeast mixture at the bottom of the mixer and let it proof while I sifted the flour mixture. I used the paddle attachment, it was easy and quick.
Marye Audet says
Fantastic! Thanks for letting me know!
Pat says
I made this yesterday, and today, and it is excellent!! My neighbors loved it too! So easy to make.
Since I absolutely hate sifting and measuring, I weighed my flour as I sifted (1lb, 6oz sifted) and it was perfect.
My only question is 1 loaf had a very large hole in the center. Is it from not mixing enough?
Marye Audet says
There may have been a trapped air bubble in the middle when you added the dough to the pan. You might try running a knife through the dough a couple of times to break and big air bubbles... like you would in a cake. SO glad you liked it!
Sharon Jenkins says
Is there something I can use besides cornmeal?
Marye Audet says
Not really. You can leave it off totally if you must.
Sandra Bish says
I personally do not like the texture or taste of cornmeal so i just heavily grease the pans and they slide right out when done.
Marye Audet says
Great idea!
Holly says
I wanted to try and make this for my husband and was wondering what type of flour? All Purpose or bread flour? I'm gluten free so those are the only ones I'm truly familiar with. Hubby is not so I might like to give this a go so he can have some fresh baked good too. Since it's a no knead dough I think I can handle it without contaminating my kitchen ?
Marye Audet says
Either one is fine. I usually use all purpose flour for this
Rena says
Just took this out of the oven and my husband has eaten a half loaf already. I'd say that is success.
Marye Audet says
I'm so glad he likes it!
Rena says
Arizona cooks know the effect our arid climate has on our recipes (fudge, divinity, etc) Because our air is drier, our dry ingredients are REALLY dry. So when we bake breads, we must adjust the flour, liquid ratio to give dough the texture it would have in damper climates. Thus, adding ONLY enough flour to your liquids to make a "goopy" dough may be important advice on low or high humidity days.
barb says
do you use regular all purpose flour or bread flour? thanks
Marye Audet says
usually all purpose for these but either is fine.
Laura Talley says
Hi there, I am making your bread now for the 5th time...YUM. I have a really stupid question for you. Step 4 says "blend well", Step 5 says "beat" are you talking about using a electric mixer? My bread rises nice, but after baking it seems to fall...so I was thinking that my just stirring it was what I was doing wrong? Even though mine has never come out as pretty as yours, OMG it is yummy, no more store bought English muffins in my house...ever. I also added 1 T each of dried minced onion, and fried garlic(oriental store) to the batter. I just re-hydrated it in @1T water. My house smells heavenly. Thank you!
Laura
Marye Audet says
I beat it with a wooden spoon but it does sound like yours isn't getting enough beating to develop the gluten.
Samantha says
Does this work in the bread machine
Marye Audet says
I'm not sure. Sorry.
Heather says
Looks delicious but I was wondering if there was a way to cut the recipe to only 1 loaf. Should I just halve everything or would it be better to make two and freeze the second loaf for later. I live alone and there is no way I could go through both loaves before they went bad.
Marye Audet says
You can hover your mouse over the underlined serving size and adjust it to 8 and that should do it for you. 🙂
Rebecca says
So glad I found this again! I've made your recipe at least 4 times, only to find it deleted!!!! I'm glad you got it sorted out. It's the best bread!!!!!
Marye Audet says
So glad you did! 🙂 The recipe wasn't deleted... just the pin.
Kristin says
Why did Pinterest make me take your pin off of my board?
Marye Audet says
Someone reported that as copied content...s aying I copied THEIR pin... but it's not true. I am working with Pinterest now. You can repin it again from this post. I had nothing to do with it - sorry!. 🙁
Priscilla says
I found this on Pinterest several months ago. This morning I got an email that they removed the pin. Just want you to know because I see that you have a link to Pinterest and therefore it seems odd that they would remove it.
Marye Audet says
SOmeone reported this as being stolen content even though I took the picture and created the pin myself. Im in the midst of dealing with it. Thanks!