Easy English Muffin Bread – No Knead, Perfect for Toasting!

Easy, no-knead English muffin bread packed with buttery craters that hold those pools of melting butter — the perfect homemade bread for toast lovers. No fail, no knead recipe with just one rise and done in under and hour! Freezes well, too.

Total time for the recipe to be finished.Total Time 1 hour hour

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This English muffin bread bakes up with all the nooks and crannies you love—just like the real thing, but without all the fuss. It’s no-knead, stirs together in minutes, and slices up into the perfect toast: crispy, golden edges with soft, airy middles that soak up butter like a sponge.

🎧 Listen to the recipe

Not in the mood to read all this? Hit play below and I’ll walk you through the audio version of this English muffin bread recipe with all the sass, tips, and biscuit-loving charm you’ve come to expect from me.

🎥  Video: English muffin bread

Wanna know what gloopy perfection looks like? Watch this quick video to see exactly how your English muffin bread dough should look—nail the texture, and you’re golden (literally).

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

Reasons to love this english muffin bread

Some mornings demand real toast — crispy edges, buttery craters, and zero kneading. This loaf delivers everything you want in a slice of toast—without asking you to wrestle with a dough hook.

• No kneading required – stir by hand
• Sticky, gloopy dough = right texture, trust me. (It might look like a hot mess in the bowl, but that’s the secret to those buttery craters we’re all here for).
• Use cornmeal for that signature crust
• Best for toasting — crispy edges, fluffy inside
• Done in just over an hour (plus rising time)

📋 English muffin bread ingredients

You'll just need basic ingredients for this recipe - most are probably in your pantry right now.

1. Yeast -You can use instant yeast instead of regular yeast - just add it in with the dry ingredients and skip the first step of proofing in water.
2. Water - Make sure your water temperature isn't too hot nor too cold - it should be about 110F. This is important! Use a thermometer if you're not an experienced baker.
3. Sugar - Yeast need sugar to "eat" in order to rise properly. You can substitute honey if you prefer.
4. All-purpose flour - No need for bread flour for this recipe.
5. Milk - Any kind of milk is fine - just make sure it's 110F.
6. Butter - Salted or unsalted is fine. Whatever you have handy.
7. Baking soda - Helps to make the craters.
8. Salt - Is important for flavor as well as keeping the yeast under control.
9. Cornmeal - Not essential but it is traditional.

🍞 Grab your Free English Muffin Kitchen Cheat Sheet for extra tips, FAQs, and more.

📖 Recipe

English Muffin Bread Recipe

4.71 from 1721 votes

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Easy, no-knead English muffin bread packed with buttery craters that hold those pools of melting butter — the perfect homemade bread for toast lovers. No fail, no knead recipe with just one rise and done in under and hour! Freezes well, too.

Course Breakfast

Cuisine American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Rising time: 30 minutes minutes

Total Time: 1 hour hour

Servings:16

Calories:155

Author:Marye Audet-White

Ingredients

• ▢ 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 1 cup of flour together.
• Add the milk 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 8-inch (or 1 9-inch) 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. Interior should register 190F-200F on an instant-read thermometer stuck in the center.
• Bake for 20-25 minutes if you want a crisper, more golden crust.
• Cool and slice.

Notes

 

• 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.

Nutrition Facts

Calories: 155kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 307mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Calcium: 47mg | Iron: 2mg

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.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

🔪 How to make English muffin bread step by step

This is an easy, no-knead yeast loaf. You don't need a mixer or a breadmaker - just a big wooden spoon and some patience. In about an hour you'll have a loaf that's perfect for toasting.

1. Butter two 8x4-inch bread pans, or one 9x5-inch
2. Dust with cornmeal.
3. Add the sugar to the water in small bowl.
4. Stir in the yeast.
5. Set aside until foamy.
6. Blend the dry ingredients.
7. Add the yeast mixture to a large mixing bowl.
8. Add the milk.
9. Add ENOUGH FLOUR TO GIVE YOU A SOFT GOOPY DOUGH.
10. 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.
11. Cool loaves.
12. Slice.

🔍 What should the dough look like? Hint: Gloopy Is Good!

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.

📚 More bread recipes you'll love

🍞 Cinnamon Raisin Slow Cooker Bread - All the cozy vibes, none of the work.

🍞 Buttermilk Bread -Southern charm in a fluffy, no-fail loaf.

🍞 No-Knead Sandwich Bread - Your new go-to for toast and grilled cheese.

Once you’ve had a slice of this English muffin bread fresh from the toaster, I promise — you’ll never go back to store-bought. Leave a rating, drop a comment, or tell me what you slathered on top (I’m a strawberry butter girl, but I don’t judge). And don’t forget to grab your free English muffin bread cheat sheet while you’re here — it’ll save your loaf more than once.