This easy English muffin bread recipe has all of those nooks and crannies and craters of an English muffin but in a quick, no-knead toasting bread loaf. It's a fragrant batter bread with that distinct yeasty flavor that we all love.
Looking for a sandwich bread? Here's a basic white batter bread that's perfect for sandwiches.
Updated from the original post published in 2011 for better readability.
Shopping list
- All-purpose flour
- Active dry yeast
- Honey
- Salt
- Baking powder
- Milk
- Butter
- Cornmeal
Tips
I've seen a lot of images for English muffin bread (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 English muffin bread unless it has that coarse, bumpy texture (to hold the butter and honey, of course) and distinct English Muffin 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!
- 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 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 let it rise overnight in the refrigerator if you want to save time in the morning or if you prefer to develop the flavor more.
Bread machine
At least one person said that using this in her bread machine ruined it. I can't confirm nor deny that - I don't use a bread machine.
This toasting bread is so easy I really think most people will have a great amount of success making it as directed
If you MUST make it in a bread machine here's how.
- Put all of the ingredients in your bread machine.
- Program the machine for basic white bread. If you have a crust setting go for the lightest crust.
- Check the dough halfway through the second kneading cycle. It should be soft and a little sticky. If it isn't then add a little water or flour -- but only if you absolutely have to.
- Just before the final rise remove the dough and roll it in cornmeal then place it back in the machine to rise and bake.
Kitchen Aid
This batter bread is so easy to make you really don't knead (knead = need - see what I did there?) a mixer. Some people just prefer to use one though so I thought I'd add instructions for doing so.
Here's the deal... If you choose to use a mixer to make this the nooks and crannies that give it the wonderful English Muffin bread texture will not develop as well. It will likely come out similar in texture to a heavy sandwich bread.
- Warm the bowl with hot water then dump the water out.
- Add the yeast to the bottom of the bowl.
- Add the honey and warm water.
- Let proof for 5 minutes.
- Add the rest of the ingredients except the cornmeal and mix with the paddle attachment. Don't over mix it!
- Let the batter bread rise and bake according to instructions in recipe.
Kaffeeklatch
I think that the best thing about English muffins is the way that butter and honey melts and pools in the craters.
In fact I have been known (I'm sure you won't be surprised) to put so much butter and honey on my English muffin that it overflows and oozes down the sides in a warm, buttery, sweet-sticky river.
That's the best.
I have never been fussy about what variety or flavor the English muffins were — I love them all from sourdough to whole wheat.
Even though I have tried and tried to get them exactly right at home I just can't do it but that's OK. With this recipe for an English muffin bread loaf I can have that perfect texture and flavor anytime and it doesn't take forever, either. It's a batter bread which makes this a super easy recipe.
No kneading, no mess, and you can have it hot and steaming out of the oven in less than 90 minutes. 90 short minutes to English muffin nirvana. Don't cave to the temptation to slice it and eat it hot, though.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📋Recipe
English Muffin Bread
Equipment Needed
Ingredients
- 5 1/2 cups flour, you may need less or a little more
- 2 tablespoons yeast
- 1 tablespoon honey
- 1/4 cup warm water
- 2 teaspoons kosher salt
- 1/4 teaspoon baking powder
- 2 1/4 cups warm milk
- Butter and cornmeal for greasing and dusting the pans
Instructions
- Mix the yeast, honey, and water. Set aside.
- Stir the salt, baking powder, 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.
- 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
- 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 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 1/2 cup is right.
Aimee B.
Hi, I clicked on the, Jump to Video button, but it just took me to the recipe card. I can't seem to find the video anywhere. Is there an actual link to it? Also, Is it safe to sub 1 T of regular sugar for the honey? I very rarely have honey on hand. Thank you. 🙂
Marye
Hi Aimee.. yes... it's confusing. I am so sorry. The video is right by the ingredients - it's the first video that comes up.
Julie
If you let it rise overnight in the refrigerator do you let it rise on counter some more in the morning or at least get back to room temperature before you put I in the 425 oven? Also do you cover it while rising in the refrigerator overnight?
Marye
I usually give it 20 minutes to warm up a little then put it in the oven. Yes you'll want to cover it but spray the plastic wrap with no-stick spray before covering so the dough doesn't stick.
Loren
Do you think instant yeast could be substituted? Thank you! Sounds delicious
Marye
Yes - but if you do don't refrigerate the dough overnight. Instant yeast doesn't last as long as regular.
Jean
Thank you Marye for this wonderful recipe. I made the 2 loaves yesterday and it was probably the easiest bread I've ever made. Mine was not as gloppy but a splash of warm water cleared that up. I kept one plain and added 1/2 lb raisens, 1tsp cinnamon and @1/2tsp vanilla. BEST raisens bread ever. I can't thank you enough. Husband and Mom loved it too! 😊
Marye
Awesome! I love hearing that.
Leigh Ann
This is a fantastic recipe! I followed it to the T. The 5 1/2 cups of flour is the perfect amount if you measure it correctly. All the "nooks and crannies" that I love about English muffins in a super easy and fast recipe. Thank you so much for such a great recipe 🙂
Marye
Thank you for letting me know, Leigh Ann!
Sara
Directions say add remaining flour and beat. But you caution not to over mix? Can you please explain GOOPY. Thank you.
Marye
Goopy would be the equivalent of a super thick pancake batter? It will stick to the spoon and fall off in drippy clumps. I think it shows it pretty well on the video.
Lauretta
Hi there! I would love to make this today but I only have bread flour...will that alter the recipe negatively? Also, when you say warm water do you have a suggested temperature so that I don’t accidentally kill the yeast? My ex-husband used to bake English Muffin bread back in the day and I am hoping to recreate its yumminess with your recipe! Thank you Marye ❤️
Marye
Keep the water around 110F. Bread flour will work ... Just be careful not to over stir it and keep it wet and goopy. 🙂
Nicole
Mine collapsed 😔 What did I do wrong? It tastes great and has the right consistency, but it flattened out when it cooled.
Marye
It sounds like maybe it rose too long or it was undercooked. If you put an insta-read thermometer in the center it should read 200F.
Alicia
Can I make this a Dutch oven. I don't have bread pans
Marye
I've never tried, Alicia.
Bonnie
I want to make this so bad but I can't have milk. Do you know if a plant based milk like almond would work?
Marye
I'm sure it will be fine. 🙂
Lulu
Can you halve the recipe?
Marye
Yes. 🙂
Kim
Can you use finely ground cornmeal? It's all I have right now.
Marye
Yes - that's fine! You could also just use flour if necessary.
Grannyof6
How many loaves does this recipe make?
Marye
it makes 2.
Michele
I do not have glass loaf pans. Can I use my metal pans, 9X5 or 8X4? Thank you.
Marye
Yes you can use either! 🙂
Brenda
I have cake yeast and am struggling to convert the recipe for it. Everywhere I look the yeast conversions are by weight but this recipe calls for two tablespoons. I have never used cake yeast before but it was all I could find during this crazy times. Any recommendations for converting would be much appreciated!!
Marye
For 2 packages (where I use 2 tablespoons) it's 1-1/3 ounce of cake yeast. About 2/3 of a 2 ounce cake.
Carla
This is absolutely the best bread ever. I have made it several times and I have added some raisins and cinnamon and it is amazing. Thank you so much for the recipe
Marye
So glad you like it, Carla! Raisins are a great idea!
Chris Jones
What if don't have a bread machine?
Marye
It says right in the recipe that it's best done by hand.
Sally
Can Splenda be used instead of honey?
Marye
No. The yeast needs honey or sugar to grow.
Colleen
Awesome tasting. Dense. Holes. I made with 1 c AP flour (out and good luck finding now) and 3.5 c whole wheat. Used two glass pans, cook 15 min at 400 degrees F. Slightly crunchy crust. Next time if using wheat I’ll only use 2.5-3 cups so make dough more sticky and see if bigger holes. Overall very pleased with recipe.
Marye
So glad you enjoyed it! It's one of my favorites.
Linda
Video shows all mixing done with a whisk. Instructions says mix with paddle attachment. Previous question was could I use a spoon? And you answered “yes”.
I’m confused.
Marye
The video was not done by me. I hired someone to shoot it and she used a whisk. That's fine. The "Instructions" you are referring to are for the Kitchen Aid because so many people want to use their mixers... In the actual recipe card at the bottom it just says mix... and I use a wooden spoon. Hope this clears things up!