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.
Table of Contents
- 🎧 Listen to the recipe
- 🎥 Video: English muffin bread
- Reasons to love this english muffin bread
- 📋 English muffin bread ingredients
- 📖 Recipe
- 🔪 How to make English muffin bread step by step
- 🔍 What should the dough look like? Hint: Gloopy Is Good!
- Marye’s Pro Tips (They’ll Save Your Loaf)
- 📚 More bread recipes you'll love
- 💬 Comments
🎥 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.
- 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.
- 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.
- Sugar - Yeast need sugar to "eat" in order to rise properly. You can substitute honey if you prefer.
- All-purpose flour - No need for bread flour for this recipe.
- Milk - Any kind of milk is fine - just make sure it's 110F.
- Butter - Salted or unsalted is fine. Whatever you have handy.
- Baking soda - Helps to make the craters.
- Salt - Is important for flavor as well as keeping the yeast under control.
- 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
Print Pin 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 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 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
- The pans I use are 9x5-inch.
- 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
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.
- 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.
🔍 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.
Marye’s Pro Tips (They’ll Save Your Loaf)
- 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.
- 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.
Don't forget the free English Muffin Kitchen Cheat Sheet for more.
📚 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.
Georgianne says
Please answer my question from June.
Hi Marye,
I love your breads. I make your Multigrain bread and English Muffin bread often. I have a big question. In your English Muffin Bread you call for 2 tablespoons or 2 packets of Active Dry Yeast. I always use the 2 Tablespoons. In the Multigrain bread recipe you mention 2 packets of yeast…in that recipe I have been using
2 1/4 tsp x 2 ..so 4 1/2 teaspoons of yeast. Should I be using 2 Tablespoons of yeast in the Multigrain bread? In Texas a package of yeast is 1/4 ounce or 2 1/4 teaspoons. I can’t wait for your response…would love to get more of a rise in the Multigrain bread. Also for future bread recipes of yours that I try ..would each packet of yeast refer to 1 tablespoon? Your bread recipes are so good..can’t wait to try more. Thank you!
Marye says
I need to rewrite my recipes - If I am using bulk yeast I use 1 tablespoon per packet called for. This is NOT the measurement of the packet. I started doing it for ease when all my kids were small and I was baking 3 loaves of bread a day every day. You can use the packets if that's what you use. If it says a tablespoon then a packet is fine.
Sharlyn Ricks says
I've made this bread many times and me husband loves it. Mine never domes up. It always bakes flat. Any suggestions?
Marye says
English muffin bread is generally flat on top - you are doing it right!
C Hayden says
I have tried so many in the past! This recipe worked every time even with just spelt flour. I just baked one with only teff flour and to my surprise it worked too! This recipe is for keeps!! … Can’t stop eating it!! Does not compare to shop bought gluten free bread!!
Dorothy Hamm says
This worked exactly as written, thanks!
Terrie says
Thank you for sharing this recipe
Georgianne says
Hi Marye,
I love your breads. I make your Multigrain bread and English Muffin bread often. I have a big question. In your English Muffin Bread you call for 2 tablespoons or 2 packets of Active Dry Yeast. I always use the 2 Tablespoons. In the Multigrain bread recipe you mention 2 packets of yeast…in that recipe I have been using
2 1/4 tsp x 2 ..so 4 1/2 teaspoons of yeast. Should I be using 2 Tablespoons of yeast in the Multigrain bread? In Texas a package of yeast is 1/4 ounce or 2 1/4 teaspoons. I can’t wait for your response…would love to get more of a rise in the Multigrain bread. Also for future bread recipes of yours that I try ..would each packet of yeast refer to 1 tablespoon? Your bread recipes are so good..can’t wait to try more. Thank you!
Jeanette Schutz says
Marie, I’d love to try this, but I’m only one here. Will this recipe work well cut in half? And would I use the same amount of yeast then? Thanks.
Marye says
What I would do, rather than halving the recipe, is to make the whole recipe, let cool, slice, and freeze with waxed paper between the slices. That way you can grab one or two pieces for toast as needed - and it will be fine for 3 months or more in the freezer. You can cut the recipe in half but it doesn't work quite as well, in my opinion.
Jennifer Grundy says
Can I half this recipe?
Marye says
You can. Personally I'd make the whole thing and freeze one loaf.
Shelly says
This worked exactly as written, thanks! This was my VERY 1ST TIME baking any kind of bread.. thank u sooo very much!!! Everyone loved them. I did use instant rise yeast and it was perfection ❤️
Marye says
That's so good to hear! I'd suggest working through the no-knead batter bread recipes and then moving on to the Amish white bread - and I do have a free breadbaking mini-course if you 'd like to jump in a little deeper.https://www.restlesschipotle.com/category/batter-bread/