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. Instructions for bread machine and stand mixer included. 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. Updated from the original post published in 2011.
For this recipe you’ll need: all purpose flour, active dry yeast, honey, kosher salt, baking powder, milk, butter, cornmeal, 2 bread pans
Who Doesn’t Love English Muffins?
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 (here’s another no knead bread), 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.
Cool the toasting bread at least part way and then be sure to toast it. It will be better that way.
Another bread that I absolutely love is this Pain de Mie – there’s almost no crust and the crumb stays soft.
English Muffin Bread Cook’s Notes
Now, 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!
I promise you this toasting bread will come out perfectly and the flavor will be amazing.
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.
Mmmmm…. look at that crust. So, seriously… what do you like best on your English muffins? My favorite is butter and honey, hands down. LOTS of butter and honey.
Don’t cave to the temptation to slice it and eat it hot, though. Cool the toasting bread at least part way and then be sure to toast it. It will be better that way.
How to Make English Muffin Bread in 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 but 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.
How to Make English Muffin Toasting Bread in a Kitchen Aid or Other Stand Mixer
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.
- Let the batter bread rise and bake according to instructions in recipe.
You May Need…
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No Knead English Muffin Bread Recipe
Here’s that English Muffin Bread Recipe!! By the way, if you like making easy batter bread like this one try the whole wheat beer bread recipe! I think you’ll love it. If you enjoy this recipe please consider giving it a 5 star rating!
English Muffin Bread
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 add raisins, dried cranberries, dates, etc.
Talene
How warm should the milk and water be?
Marye
around 110-120. I like to keep it at 110.
Katie
What size loaf pan did you use for this? just eyeballing it looks like 9×5 but i rarely get a 9×5 to get that tall so i just wanted to double check.
Marye
I do believe it ‘s 9×5
Jennifer Galas
Delicious! I made the dough as specified, but then baked it in my King Arthur hamburger bun pan (400°F for 10 minutes, after rising time of 40 minutes). The buns came out very similar to “real” English muffins, but were easier to make. They taste great and have a very moist, open crumb! Thank you for the recipe!
Marye
sounds amazing!
Dot
Wow!! Amazing! I was hesitant to make two loaves since this is only my second English muffin bread recipe I’ve tried but wow, did I mention wow? I ended up using around 4 cups of flour, hated wasting the excess, but well worth it for two amazing loaves! Wish I could post my picture.
Marye
Im so glad you liked it!
Mary Luttrell
Hi Marye!
You said to beat the ingredients and advised against using a mixer. Since the texture is such an important aspect of this bread, what implement did you use to mix it?
Loving your site !
Marye
Hi Mary!
I stir it by hand. It’s important not to develop the gluten too much or beat out the air bubbles. I am trying to get a video down to show how gloopy the batter is when it’s “right”. The best way to explain it is about the texture of the “Slime” we used to make for our kids.
Ashley B
Is that 2 tablespoons yeast or teaspoons? Seems like a lot. Thanks so much 🙂
Marye
I use 2 tablespoons. you could use 1 tablespoon if you like – I tend to be generous with the yeast.
Lesley
I cannot wait to try this recipe so excited !
Question my Husband loves rye bread do you think it would work with rye flour ?
Thanks.
Marye
It will make it heavier in texture.
Borkai
Hi
Mine came out very dense. I used whole wheat flower and also, sugar instead of honey ( out of honey) with the yeast. Could those substitutions have made it so thick and dense?
I’m willing to try again if I know what I did incorrectly.
Marye
The whole wheat flour would be the culprit. You might try it half whole wheat and half all-purpose.
Borkai
Thank you so much for the response, Marye!
I followed the recipe EXACTLY and used unbleached AP flour. And I used barely 5 cups of flour. I sent the picture of it to you! So yummy!
Thanks for an easy and delicious recipe!
David
Any tips for making the dough and letting it sit in the fridge overnight? If I mix the dough in a stand mixer and put it in the fridge should the dough be in the pans before refrigerating and then do I need to bring it to room temperature before baking? Thanks
Marye
I’d add a little extra yeast and sugar but you don’t have to bring it to room temperature.
Izzy
Love this recipe and how easy it was to execute!
The bread turned out beautifully, although my next time I’ll be letting it rise for a bit longer (I only did 30min) so I can get a bit more of that scraggly crater texture we love so much about english muffins.
The flavour and texture of the bread is amazing, once toasted and slathered with butter and honey it is absolute heaven.
Marye
I am thrilled that you like it!!!
Jaime Allen
Quick question, when letting the dough proof, do you cover the loaves or leave them open?
Marye
I usually cover with a tea towel
Tamra
I’m definitely going to make this recipe! I do have a question, though. Can a nut or soy milk be used vs dairy milk? I have a vegan family member.
Thank you!
Marye
I’m sure it can – I’ve never tried but it seems like it would be fine.
Donna
I can hardly wait to try this recipe once the cooler weather comes!
Marye
Let me know what you think!
Mel
Do you think bread flour would be good with this recipe? I only have a little AP flour left but have a bag of bread flour, so am curious if it would produce a similar result! Thanks in advance!
Marye
It will change the texture a bit but should be fine.
Erma
Excellent bread! Cannot get enough of it. Easy and fast! Better than English Muffin.
Thank you for sharing this wonderful recipe
Marye
Thanks Erma! So glad you like it.
Marie Blatz
Is there a recipe for the bread maker?
Marye
No there’s not. I don’t use one. You could try adding everything as written.
Marye
I don’t think freezing would work with a batter bread – I think it would deflate but I’ve never tried.
Faith
Can I use my hand mixer for this recipe or is a stand mixer strictly recommended? I’m so excited to try this; I plan to do make-ahead breakfast sammiches with it to go in my freezer!
Marye
I think it would be too thick for a hand mixer unless it was a very powerful one.
Mindy
I thought a stand mixer was NOT recommended?
Marye
It’s not.But some people still want to do it that way.
Cindy
Your recipe, if I read it correctly, said the bread doesn’t turn out as nicely using a stand mixer vs bread maker. Can I just use a wooden spoon to mix everything?
Marye
You can – the trick is NOT to overmix.
Sheila Hoffman
Will make someday, but was wondering: Can I make muffins instead of the bread. Muffins freeze better then bread.
Marye
I’ve never tried but I am sure you could.
Olivia
I’m really good at messing up bread. I did not mess up this recipe. Lovely!
Marye
that’s great!