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
If you are in a hurry click here to go straight to the recipe.
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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. Cool the toasting bread at least part way and then be sure to toast it. It will be better that way.
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.
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.
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.
To Make this Batter Bread 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 dry 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.
Nutrition
Included in Meal Plan Monday.
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Wendy says
Goopy was right! But this is the best recipe EVER!! Made 2 loaves today and understand why you suggested doubling recipe!! Making it again tomorrow,, great loaf to give friends during this frigid weather!!!
Marye Audet says
I am SO glad you liked it!
Lisa Gould says
I’m not sure if anyone else had this issue but I found the amount of flour to be way too much. I put in four cups initially and even that was too much. No way that was a goopy dough. I think probably 3 cups would be enough. It’s rising now so we’ll see how it turns out.
HOLLIE says
I’ve been looking for an English Muffin bread recipe that tastes like bread I was given from a bakery and I finally found it! This turned out wonderful! Tastes perfect toasted. Thank you so much for sharing!
Cindy Ott says
do you think this would turn out with gluten free flour? Pamela’s artisan mixture???
Marye Audet says
No I don’t think so.
Debbie says
I am diabetic and would like to try this recipe with whole wheat flour. Do you or any of your followers have any advice for me ?
Marye Audet says
You could use whole wheat flour – but it would be a little heavier.
Laura says
Just made two loaves tonight and they turned out fantastic!! Going to fry a couple eggs and put them over top after toasting….yum! Definitely a keeper!
Marye Audet says
YAY! Glad you liked them!
Sue says
Hi,
I only use instant yeast packets. Should I use the same amount as said in the recipe?
Marye Audet says
yes – use 2 packets. 🙂
Sue says
Thank you so much for your reply.
Lisa says
Yes, you need the correct amount of yeast. This is wonderful bread. Just took mine out of the oven!
Connie says
I am making this bread now and it is rising, but not very fast. One thing I want to ask is, what is gloopy? Is it a very wet gloopy, a poofy airy gloopy, or a big semi dry like regular bread dough gloopy? I realized I didn’t understand this as I was stirring it. Also, when beating by hand how long do I do this? I followed the recipe and I will let you know how it turns out. Hopefully I will have a delicious breakfast in the morning.
Connie says
Wel, it is delicious! Thank you for the recipe. Perfect English muffin bread.
Marye Audet says
Thanks Connie!
Jacks says
Do we cover the bread as it’s rising?
Marye Audet says
This goes so quick you don’t have to but you can.
FannieMae says
Is it best to use all purpose flour or bread flourr? So excited to try this recipe! 🙂
Marye Audet says
🙂 all-purpose is fine for this.
Rosie Stock says
how did you get the calorie count because i got a completely different one?
Marye Audet says
I have a pretty accurate nutrition calculator which is how I get all my counts
P. Varlotta says
What size loaf pan do you recommend and can this be made in the foil disposable pans?
Marye Audet says
The Pyrex glass loaf pans I have are 1-1/2 quarts and measure 8.5 x 4.5 x 2.5
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!