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.
The Restless Chipotle Channel
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…
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of Restless Chipotle!
Red Star is the yeast I use most of the time. I buy it in bulk from Amazon (which makes it VERY affordable) and it’s always been good until it’s gone. Keep it in a tightly sealed container in the fridge to keep it fresh unless you go through it as fast as I do.
You can also get the paperback version of my book on Amazon Bread Bootcamp. Please leave a review? It really helps!
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!
- 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
-
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.
You can make this with whole wheat flour, half whole wheat and half white.
You can add raisins, dried cranberries, dates, etc.
If you liked this English Muffin Batter Bread recipe you might also like…
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.
Wel, it is delicious! Thank you for the recipe. Perfect English muffin bread.
Thanks Connie!
Do we cover the bread as it’s rising?
This goes so quick you don’t have to but you can.
Is it best to use all purpose flour or bread flourr? So excited to try this recipe! 🙂
🙂 all-purpose is fine for this.
how did you get the calorie count because i got a completely different one?
I have a pretty accurate nutrition calculator which is how I get all my counts
What size loaf pan do you recommend and can this be made in the foil disposable pans?
The Pyrex glass loaf pans I have are 1-1/2 quarts and measure 8.5 x 4.5 x 2.5
What about substituting almond milk for regular, will that work?
I’ve never tried it but it should be fine. Let me know how it works – I’m curious! 🙂
I used my homemade cashew milk and it was amazing! Great recipe!!
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.
LOL This is such an easy bread – no screw ups! I don’t sift.
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.
either is fine. I use regular. 🙂
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.
LOL! Thank you! … And you’re certainly welcome! The jam sounds AMAZING
Any ide what loaf size I should use with my bread maker? There’s 1 lb 1.5, 2, and 2.5…
not sure. I’ve never used a bread maker and I’m not sure how it would work.
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
yes it does! Thanks so much!
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!
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!
do you think I can sub the honey with agave nectar?
That should be fine! 🙂
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
🙂 Yep, this one is the ONLY one I will make because the others don’t have the right texture. 🙂
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.
I’m sorry Katy – I don’t tend to weigh my ingredients.
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.
I was wondering…..I use skim milk. Which milk is best for this recipe?
Skim should be fine – the recipe was made with whole milk though.
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.
Fantastic! Thanks for letting me know!
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?
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!
Is there something I can use besides cornmeal?
Not really. You can leave it off totally if you must.
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.
Great idea!
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 ?
Either one is fine. I usually use all purpose flour for this
Just took this out of the oven and my husband has eaten a half loaf already. I’d say that is success.
I’m so glad he likes it!
Arizona cooks know the effect our arid climate has on our recipes (fudge, divinity, etc) Because our air is drier, our dry ingredients are REALLY dry. So when we bake breads, we must adjust the flour, liquid ratio to give dough the texture it would have in damper climates. Thus, adding ONLY enough flour to your liquids to make a “goopy” dough may be important advice on low or high humidity days.
do you use regular all purpose flour or bread flour? thanks
usually all purpose for these but either is fine.
Hi there, I am making your bread now for the 5th time…YUM. I have a really stupid question for you. Step 4 says “blend well”, Step 5 says “beat” are you talking about using a electric mixer? My bread rises nice, but after baking it seems to fall…so I was thinking that my just stirring it was what I was doing wrong? Even though mine has never come out as pretty as yours, OMG it is yummy, no more store bought English muffins in my house…ever. I also added 1 T each of dried minced onion, and fried garlic(oriental store) to the batter. I just re-hydrated it in @1T water. My house smells heavenly. Thank you!
Laura
I beat it with a wooden spoon but it does sound like yours isn’t getting enough beating to develop the gluten.
Does this work in the bread machine
I’m not sure. Sorry.
Looks delicious but I was wondering if there was a way to cut the recipe to only 1 loaf. Should I just halve everything or would it be better to make two and freeze the second loaf for later. I live alone and there is no way I could go through both loaves before they went bad.
You can hover your mouse over the underlined serving size and adjust it to 8 and that should do it for you. 🙂
So glad I found this again! I’ve made your recipe at least 4 times, only to find it deleted!!!! I’m glad you got it sorted out. It’s the best bread!!!!!
So glad you did! 🙂 The recipe wasn’t deleted… just the pin.
Why did Pinterest make me take your pin off of my board?
Someone reported that as copied content…s aying I copied THEIR pin… but it’s not true. I am working with Pinterest now. You can repin it again from this post. I had nothing to do with it – sorry!. 🙁
I found this on Pinterest several months ago. This morning I got an email that they removed the pin. Just want you to know because I see that you have a link to Pinterest and therefore it seems odd that they would remove it.
SOmeone reported this as being stolen content even though I took the picture and created the pin myself. Im in the midst of dealing with it. Thanks!
I’m usually pretty clueless when it comes to baking different breads. Fortunately, this one turned out to be a moist Excellent recipe! It was straight forward to prepare and served up quite nicely with a rich slathering of honey marmalade.
I’m glad you like it!
My dough is not “goopy” at all. I just read through the comments and I think I figured out my problem… I was sifting AFTER I measure so I do believe I have too much flour? Right, sift first, then measure?!?
(I should note that it is still awesome tasting bread, just really stiff and doesn’t rise well.)
I’ve fixed the instructions. Anytime you make bread you may need more or less flour than called for in the recipe. You may use more one day than you do another day – it’s weird like that.
That all depends on the humidity in the air and believe it or not, even altitude can affect baking.
very true!
Mine wasn’t “goopy” either. I thought I had added an extra cup of flour. I just added an extra 1/2C of warm milk and it turned out great!
I’ve adjusted the recipe.. you really only add flour until you get to the goopy point. 🙂
Excited to try this recipe. Do you use an electric stand mixer with dough hook?
No, I’ve always mixed this one up by hand… but you could. 🙂
New to baking so i kinda messed this one up. Didn’t know about spooning the flour into measuring cup so put way too much flour in also forgot the baking powder….lol hope i learn from this attempt. Still hoping for an edible bread when its all done.
You might want to looks at the series I did for beginning bread bakers…https://www.restlesschipotle.com/yeast-bread-baking-tips/ that’s the first one in the series and there are a couple more. they should be linked. 🙂
Of all the baking I’ve done over the years, something about working with yeast intimidates me. I love English muffins, tho, and would love to give it a go. So, amateur that I am – do I use bread flour or regular all-purpose?? And when it’s done, mine will be topped with orange marmalade – my all-time gave way to enjoy an English muffin!!
Either is fine. 🙂 Oh orange marmalade? You, me, and Paddington! I love the stuff!
I have made English Muffin Bread before but not this recipe. Just looked in the oven to see how things were looking and the bread sunk, oh no!! My other recipe only calls for 2 pkgs of yeast, I’m thinking this might be the problem although no one else seems to have an issue! Wondering how it will taste
I don’t think that would do it, Susan. I would guess that there wasn’t enough flour or it wasn’t mixed enough.
HAve you ever made his with a sourdough starter? Any idea how to adapt that?
I am working on an adaption with sour dough starter but I haven’t gotten it right yet.
Made this yesterday and it was awesome, and so easy. I only made 1 loaf though. I halved all the ingredients except the warm water to bloom the yeast. Then I halved the warm milk minus the 2 tablespoons because of the extra water. It came out great.
glad you liked it. 🙂
Just pulled this out of the oven. My house smells heavenly! I let the dough rise until it doubled, but when I took it out of the oven, it was somewhat flat on top. However, it looks and smells amazing otherwise! I am so excited to cut into it! Thanks for a super simple recipe!
That’s awesome! You’re welcome. 🙂
My husband absolutely loves the crunch of English muffin bread, so I thought I might give this a try. A couple questions though. Is there something special about kosher salt that makes it better for baking, or is regular or sea salt ok? Also, just to make sure, you measure the flour and then sift? Or the other way? Thank you!
It’s more pure. The crystals are bigger so if you use regular salt use less. I sift then measure. 🙂
I too had an issue with the dough being too dry…. I added a tbsp of warm water to help but didn’t want to add to much incase it affected the texture of the bread once cooked… I had to use my hands to scoop the dough out, there was no using a spoon here… the dough almost had the texture of a “not worked enough” pizza dough… hopefully it comes out alright ?
It is a very thick dough… and it sounds like the texture was about right. How did it work?
It sounds like you had too much flour. When baking, never measure your flour by scooping your measuring cup into the flour. It packs it too much. Instead, spoon the flour into your measuring cup and level off with the back of a butter knife. I learned this from Mrs. Boyer in my high school home ec class over 50 years ago.
I’m making this right now- my dough was also drier than I think it should have been- I added warm water and mixed it more- can you over mix this recipe?! I’m still excited- but curious what I should do if I try this again! Thank you! It appears to be rising!!!!
Mixing in a little extra warm water or milk shouldn’t be a problem. I think it would be very hard to over mix it. 🙂
So I’m trying this recipe for the first time and my batter didn’t come out very “goopy”. Should I add more milk or water next time I make this? I measured everything out exact but the batter came out a little sticky. It’s rising right now so I’ll let you know how it turns out in the end!
Just saw this. How did it work?
This yielded kind of a tough, stretchy dough, after following the recipe to a T. It didn’t rise, either. It seems like a lot of dry ingredients and not enough wet to produce a dough that’s “goopy” and can be “spooned” at all.
I’ve made more difficult breads with success and wanted a quick loaf out of this, and ended up with something inedible. Any tips or tricks? Is there a missing ingredient?
The recipe is correct. I’m sorry you had trouble with it, Kelly. It does sound like there was too much flour – is there any possibility that your measurements were off?
The second time I a making this delicious recipe. The last time I sliced one loaf then froze it. I was able to take out
What I wanted ,toast it and butter and raspberry jam. It of this world. They are in the oven now, the house smells amazing. Thank you.
Thanks for this! 🙂 I am so glad you like it
Butter and honey….I thought I was the only one ❤ I can’t wait to try this recipe!
Oh no, you’re not the only one!
Hey Marye~
I have tried a couple of other recipes for this type of bread with a moderate success level, I have not tried yours yet but will be doing so in the next few days and cant wait to see the results. My biggest grip with the others I tried was the lack of a lot of good sized nooks and crannies (as you stated it looks like regular bread) your pics show exactly what I am looking for the ones I tried had much smaller nooks and crannies or as you say course bumpy texture to hold butter and other spreads so my main question is what makes those nooks and crannies is it the baking powder or something else?
Thanks in advance cant wait to try it!
Ciao
Steve
I’m not sure. I think it’s the combination of the yeast and the baking powder.
Just made this, halved the recipe. Made one awesome loaf!i will be making this again! Thank you.
Thank you, Laura!
Can this be done in a bread machine??
I’ve never used one so I am not sure. I don’t see why not?
Just made this. It was delicious! My house was a little cool so it was a bit dense but still tasted great and made wonderful toast! Will let it rise a bit more next time but that will only be tomorrow! Highly recommended.
🙂 thanks for letting me know!
Your tips are so helpful at making a great bread. yum
Thanks Nicole!
Thank You! I am sitting here eating a piece that I just made this morning, YUMMY. This was such an easy recipe. Wanted to have some yummy breads around for the holiday and children coming home. This is perfect.
Thank you for telling me! 🙂
No matter the recipe for this bread, mine never rises as much as the description says and always falls just a bit. What am I doing wrong here…?
You may be letting it rise too much before putting it in the oven… or not enough… It’s hard to say.
How do you get your dough to rise in a freezing cold day?
I have a proofing oven that I set at 105F. Also… I live in Texas so generally freezing cold isn’t an issue! There are a variety of ways, though.Any warm spot will work. You can put a pan of boiling water in the oven, with the oven off, and let it rise there. You can put the dough on top of a water heater or refrigerator – both of those are generally warm spots. here are some more tips… https://www.restlesschipotle.com/yeast-bread-baking-tips-part-two/
I pre-heat my oven to 200*,turn off,let dough rise there
that’s a great idea! be careful about the 200F though.. it’s a bit hot for rising.
I have put things on my dryer while running, it gets warm.
That’s a great idea!
Hi. This recipe just popped up and I’m so looking forward to trying it. I’m English but living in the Middle East so muffins are stupidly expensive! Do you have the recipe in grams (or ounces) as I always seem to get different amounts if I use cups for measuring.
Thanks.
I tried to do the recipes in grams and ounces for awhile but it took me SO long that I couldn’t afford to continue. Sorry.
Look up a ‘converter’ online and you should be able to type in cup measurements and have it converted into grams/ounces
Do you think this would work with buckwheat flour for grain free?
No. In order for the bread to rise properly it needs gluten from the grains. Sorry. 🙁
I guess I will start by saying that I adore your bio! I don’t normally read bios. I am so glad that I did! It was almost seems if I was answering the questions at the end. But throughout the bio I kept saying really? Me too! It was nice to feel at home before I even started. I say this because I love to cook, love to cook, love to cook… I also garden and grew up in the south and spent some time with farm animals. Goats happen to be one of my all time favorite animals and if I had a little space that would be my first farm animals. As much so I love to cook.. baking has never been my strong suit as much stuff I wish it was. I can get by with a decent cake or pie but I have lays wanted to bake awesome bread… so this morning I thought I would try again, I am so glad this was the recipe that I tried. Although I didn’t have the Pyrex (wish I had) I used bread tins and it came out beautiful! Maybe I can learn to bake bread! BTW, I doused mine with butter and honey too! Wish I could show u a picture…lol.. this weekend when my hubby gets home we will try to turn this into an Eggs Benedict! Wish me luck it’s my first hollandaise ever!! Hope you have a wonderfully blessed day! Thank you for sharing such a great recipe… my Mama is getting the second loaf once because I like to share and two because two loaves really very dangerous for just one at home this week…lol
Aww Heather, thank you! You know you can always ALWAYS post pictures to the Restless Chipotle Facebook page. 🙂 I love to to see them.
Will Do! My pictures aren’t as pretty as yours but it didn’t last long enough to matter! Lol Took a loaf to my Mama too that didn’t last very long either! Thank you for the wonderful recipe!
🙂 I am so glad you liked it!
Do you think a loaf would freeze well?
Yes! It freezes very well!
Good, Because I just made this this weekend and it is DELICIOUS!! Wow, If tastes just like an english muffin and so easy to make!
I am so glad you liked it!
Can I make this with almond milk?
I don’t see why not but I’ve never tried. 🙂
i was just wondering if i would like to turn this recipe into a apple cinnamon or raisin cinnamon English muffin how much apple puree or dried fruit do you suggest adding?
You could add about 1 cup of dried fruit but I don’t know about apple puree.
Can you please tell me this recipe in ounces or grams weight I believe it makes it so much easier because of the bread flour can be compressed . Thank you can’t wait to try this
I will try to remember to weigh the next time I make the bread, Tom. 🙂 It takes me MUCH longer to write a recipe that way, I’ve tried.
Just took 2 loaves from the oven, and they look and smell heavenly! Can hardly wait to try some with a slather of butter and fig jam!! Thanks so much for this glorious recipe-I’m 60 years old and this is my first foray into bread baking. I can tell you it won’t be my last! ?
🙂 There’s a whole wheat beer bread that is also a batter bread you might like to try… just check the index. 😉
Can you make this in a bread maker?
I don’t think so, Valerie.
I’ve used every kind of yeast. I even contacted the company that makes Red Star yeast. I know Surlatable stores sells it – in my area they do. They sent me a free sample of a yeast I’ve never seen. Platinum yeast. She even gave me a website where I can order. Heard so many rave revews. Wonder how easy this bread is to make? Thanks!
This is one of the easiest breads to make ever. I usually suggest people start with this one or the buttermilk bread.
Hi! I went to the grocery using the printed recipe which was asking for “dry yeast”…I bought Fleischman’s instant yeast quick rise…but then, back home, I read the text above the recipe and realized it needs ACTIVE dry yeast…will it work anyway???
Yes. 🙂 It will be fine.
So tasty and so easy! Have you ever tried substituting some of the all purpose white flour with whole wheat?
Yes! It works fine. A little more dense.
Is 2% milk ok, or do you recommend whole?
I use whole milk but 2% should be fine.
This was great! Definitely a keeper 🙂
YAY! Thanks for letting me know
I absolutely love English muffins and with butter and honey!!! 🙂
🙂 oh yes! So good that was!
Do you make this in a standing mixer with paddle attachment? I have never made bread before, but I want to try this!
Cheryl, I usually mix this one by hand. It’s easy!
Question…..Save me the trouble of a failed batch, do you measure your flour straight from the container or do you loosen the flour and scoop into to measuring cup than level off? Sounds funny but both ways give completely different amounts of flour. One way packs the flour as it is measured and the second gives a fluffed measurement. Would be nice if everyone did it the same way.
Thanks in advance, can’t wait to try it. Been looking for a good nook & cranny recipe that actually is risen a bit above the pan and not a flat loaf
I scoop and level. 🙂
I cut the recipe in half and followed it to a T however my dough is absolutely dry. Not even close to goopy! What did I do wrong? I just stuck it in my oven on warm. I hope it works!!!!!!
Carrie, it shouldn’t have been dry! It sounds like there was too much flour or not enough liquid. :/
I just made this tonight (still rising/not in oven yet) but the full recipe, and I too ended up with really dry dough as well. Could not mix in anymore of the flour. Ended up having to kneed it and add handfuls of water to get it going again. Also triple checked everything as I was making it. Don’t know why I had so much trouble. :/ I’m sure it will still taste good though.
That’s so strange… I’m sorry you had trouble – it’s either a difference in the flour or a difference in the measuring.
I made a half batch too, and it was very dry. I just kept adding milk unil it got gloppy and it was fine. Only problem was that it was cold, so it didn’t rise as much, but it still had all the bubbles and holes.
For how long should the dough be “beat”?
Just until it’s all smooth… I’d say maybe 3 minutes or so?
Made this so easy and yummy! Thanks a bunch
Thanks for letting me know!!
I’m with you on all the yummy craters for butter and jam and honey. This bread looks like a win any time. I’m printing it out for some weekend baking! Wow!
Homemade is the best, great recipe!
Thanks!
Cant wait to try this. A couple questions….1. Do I sift salt, baking powder and flour together first or sift each item seperately? 2. Do I sift it and then measure it out?
You really just mix it together – I don’t sift. SO I’ve changed the instructions. 🙂
Oh, look at the texture of that bread – absolutely perfect!
Thank you! I love it.
I spend way too much on English Muffins at the store so it’s nice to see a recipe where I can make it even tastier at home. Wonderful.
Totally! I am the same way.
Sooooo excited for this!!! I have been wanting to make my own English muffins but have been lazy (plus, all the recipes out there seem to contain ingredients I do not have.) I am definitely making this! Cannot wait!
Kacey let me know what you think. 🙂
Now this is my kind of breakfast! Yum!
It’s so good!
I just made this, it should be in the rising faze now but I realized I put cold milk in the dough. Is there anything I can do to fix this?
Sorry Heidi – I was at a conference this weekend and driving back to Dallas when you posted. If you put cold milk in it might take longer to rise but it should be ok. WHat happened?
I am going to try this bread, and then I’m going to put homemade chokecherry jelly on it. YUMMY!!!
Nancy
That sounds delicious. I’ve never had chokecherry jelly.
I have meaning to try making this bread for the longest time. Your pictures of it toasting with butter might be the catalyst to get me off of my butt to do so! Yum!
LOL! That crunch and the crevices filled with butter is what always gets me!
I’m embarrassed to admit how much money I spend on English muffins (or how often I go to breakfast fast food joints to get them) – this recipe will save me a lot of $, gas mileage, and give me back my Sunday mornings! 😀
Glad to have helped. 🙂
Your English Muffin Bread looks beautiful. I love English Muffins so I’m looking forward to making this very soon.
Thanks Joanie… let me know what you think
English muffin bread is my favorite. Especially with butter and extra salt on top. Mmmmm.
Mine too!
What a beautiful texture this has! Perfect for soaking up butter or honey- or both! 🙂
Thank you Katie!
Your English muffin bread looks wonderful! I love English muffins so this looks very tempting to me. I haven’t done a lot of bread making, but your directions look easy enough to follow. How is it for beginner bread makers?
This is one that I have in my book… It’s one of the first breads I recommend making!
This looks amazing! All the flavor and those very important nooks and crannies of an English muffin with half the work. Genius!
Thank you, those nooks and crannies as essential to any good English muffin or variation.
Thanks Julie!
Gorgeous English Muffin Bread Marye! Would love a slice of this on my breakfast plate!
Thank you so much, It would make a lovely breakfast addition.
Holy guacamole (and yeah, I’d eat avocado on this bread)! This looks simply amazing! I’m pinning and cannot wait to try this!
It is so good. Let me know what you think!
Marye,
This looks awesome, and reminds me that I don’t need to buy English muffins to make our Sunday morning treats, I can make the bread myself.
I’ll have to investigate adapting to the bread machine since I’m raring to go and it’s 80 degrees in my kitchen already.
Thanks!
OMG! We aren’t there yet. All of this rain in Dallas has kept it pretty cool.
Do you think I could use wheat flour instead of white flour?
yes! I’ve done it. The texture is a little different but still very good!
Thanks! In the oven now. Already had it in 8 1/2 x 4 1/2, should be fine. Recipe sounds wonderful. . . .I’ll know shortly! I usually bake a English Muffin Toasting Bread but this sounds like it has more flavor. Thank you for the recipe!
What size loaf pans did you use?
9×5 pyrex glass.
I’m with you 100 percent of the way – butter and honey!
Nothing like it!
My sister and I have been making this recipe since were teenagers from the Fleischmann’s yeast cookbook. That is a long….long…time…wink.
Is that where it came from? I have had it forever!
Oh p.s. PINNING!!! Obviously 🙂
I love your bread recipes!! This will definitely be the next one I try.
Thanks! I love this because it is so easy!
I miss bread so much. Have made an English muffin bread before–so good. Definitely my favorite to is with butter and honey. sigh
I feel ya. I miss it, too! I get to bake it but not eat it!
I’ve got to try making this
yes you do… 😉
Could you possibly substitute buttermilk?
Yes. Replace the liquid with warm butter milk.
I love this stuff. When I was first married, my first hubby 😉 and I would have english muffins with butter and honey as a snack when watching tv together!
English muffins have always been high on my yum list
Loving this recipe! I can’t wait to give it a try!
🙂 let me know what you think.
I am planning to make some of this tomorrow… my kids usually only want toast with PJ and jam for breakfast before school… and this will be so much better than the usual bread we use 🙂 Thanks Marye <3
I love this bread so much.. it makes good english muffin pizzas, too.
this looks incredibly good and I’m even thinking about making some this afternoon!! I bought the english muffin bread that is new from Thomas, and it was quite good, but there is nothing like homemade!
we love English muffins around here but don’t like the price of them plus all the foreien stuff in them…..we like to use them for fun breakfast sandwiches & snacks. looking forward to trying this recipe….thanks just found your blog through fb, will have to explore when get a chance 🙂
I made it today and it tasted so good. I usually make my breads in a bread machine, but I thought I give this recipe a try. It was actually fun to make it . I didn’t know what to expect without the kneading, but it turned out fabulously.
I am so glad you liked it! Thanks for letting me know.
I’ve had this one saved on Pinterest for some time and finally made it tonight. It is every bit as good as it sounds…and looks! I should have cut a slit across the top, since it had skinned over a bit, but no matter — it was great! Thanks for recipe. 🙂
Glad you like it!
Love your recipe. Fast, easy, and EXCELLENT, even for a novice breadmaker like me.. Thanks so much for sharing!
So glad you liked it!
Can you freeze one of the loaves?
yes! They freeze perfectly.
Thanks
can this be made in a bread maker, Marye?
I don’t know, I never tried. I think the texture would be off. But it’s so easy to do without a bread maker..no kneading or anything.
Wow I never leave replies for a recipe that I’ve tried but this bread was so delicious that I had to thank you for the recipe! I messed up the recipe a little (I added a little too much water, which affected the rise, and I didn’t have any cornmeal), and it still came out soo good!
I used to have a recipe for English Muffin bread but it was lost in our last move so I am so excited to find yours! Thank you for sharing!
And – a big thank you for having a way to print it. (and save it also) Makes life so much easier!
Glad to have helped!
It was perfectly delicious. This recipe is a keeper. I really love it, I will be baking it again soon, and I will be sharing your recipe. Thank you so much.
🙂 thanks! And … thank you for stopping by!
Your very welcome, and thanks again.
ENGLISH MUFFIN BREAD
Prep Time: 45 minutes
Cook Time: 15 minutes
1 hour
Yield: 2 loaves (nutrition information is per loaf)
Carbs: 144.35 per loaf
Calories per serving: 728 per loaf
Fat per serving: 4.65 per loaf
You have mentioned that the cook time is 15 minutes from above the ingredients and for below the preparation instructions. But, what is the 1 hour time for. It wasn’t clearly specified, it was left alone. Is it just in case the bread needs to be baked for longer hours than indicated due to high altitude preference, or is it that the bread can be baked between 15 minutes to 1 hour, or is it a marginal error. Let me know what that means for I have any clue to what it could be.
I like to buy English Muffins in stores. I have made other bread recipes at home. But, I am very excited in trying for the first time to bake my own homemade English Muffins using your recipe. Upon reading the article and the recipe, it seems so easy to make and the photos make it look like you want to bake it now. Gosh, it looks almost life-like & up-close. Plus, the texture is almost like store-bought ones and it appears so delicious too.
Prep time 45
Cook time 15
Total time = 1 hour
Thank you for your response, I appreciate it.
This bread sounds wonderfully easy to make. I have to eat gluten free, so do you think that using a gluten free flour mix, will give the same results.? Next time to the store, I think I will purchase some gluten free flour and try out the receipe.
I am not familiar with how gluten free flour mixes work – so I am not sure. It might be more dense but i am sure, still delicious.
I too thought about substituting the flour for Gluten Free. Did you ever try it using GF flour? If so, which brand and/or kind?
How did it turn out?
I don’t use it but I don’t think it would work because this depends on the gluten to get the right texture. You can always try, though. 🙂
I saw this recipe sounds wonderful. cann’t waight to try.
Ruth
Thank you
Why is there not a button to click to get the recipe instead of all the other stuff.
I am not sure what you are asking? The recipe is posted right there and you can click on the “print” button for a print version.
I don’t see print button either
sorry, this is the old format – I forgot. To print just left click, copy the recipe and paste in your word program. I will try to put it in the new format soon.
I just updated the post to reflect the new format. You can click to print or add to an online recipe box.
I started making this bread and then when the time came to dust the pans with cornmeal… I realized I was out. I substituted crushed up tortilla chips and crossed my fingers. It turned out beautifully. I am amazed a bread this good was so easy to make! Great recipe!
Just like Rachel, my dough wasn’t gooey, but I persevered. Thank goodness, too, because it’s fabulous!
We’d planned BLT’s for dinner, and I forgot to buy rolls or cool bread. with very little time to spare, I decided to whip these up. BLT’s on English Muffin Bread? How could that possibly be bad? It can’t!
So the dough was on the dry side, but rather than adding liquid, I went with it. Divided it into two prepared pans and because I was in a hurry, I put my oven on it’s lowest temp and set the pans in there w/ the door open to jump start the rising process. About, oh, ten minutes in there, and then as I cooked the bacon in the oven, I set the pans over the vent on the stove top.
Baked for 20 minutes and they were perfection! Of course, the BLT’s were fab, but the bread just made the sandwiches, seriously. Thanks, Marye!
Thanks Elle! You can also quick rise bread on the lowest setting of your microwave – 5 minutes -5 minutes rest-5 minutes
I was sure I’d made this wrong because I didn’t think my bread was “gooey” enough. But I gave it the time it needed to rise & it came out just right! It really is like eating an English muffin. Bravo!
AWESOME! So glad that it worked for you… .:)
You got this up just before I went to make bread. I think I’ll give it a try and see if we like it as much as regular bread. If we do my baking day just got a whole lot easier!
Good, this is a staple around here……… it is so easy
You know what? I think I make some of this bread this week! Maybe even this afternoon, since it’s so dreary and …well, I won’t mention the current temp. 😉
I love how simple this is!
YAY! Let me know how you like it
I too love English muffins. I really love sourdough English muffins. Any recipes for a sourdough English muffin loaf?
Michelle – I will work on that but I htink you could just substitute the sour dough starter for the liquid in the recipe