If you love homemade bread as much as we do, next time check out these other Restless Chipotle no knead bread recipes!
Table of Contents
❤️ Why you'll love it
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
- Big, holey texture that butter and honey can pool into like real English muffins.
- Takes less than an hour!
- No kneading required.
Let's start with the fact that it's a perfectly toastable, no fail loaf. No kneading, waiting for hours for it to rise, you don't even need to pull out the mixer!
Stir the ingredients together, scoop in to a loaf pan, let dough rise for about 20 minutes and then bake! Yeast bread just doesn't get easier than this!
Homemade English muffin bread is delicious spread with melty butter and honey or jam... but try it for French toast sometime. It's unbelievable!
You might even love it better than regular English muffins.
Here's an easy no knead sandwich batter bread that you'll love, too!!
📋 Ingredients
You'll just need basic ingredients for this recipe - most are probably in your pantry.
🔪 Instructions
This is an easy, no-knead yeast loaf. You don't need a mixer or a breadmaker - just a big wooden spoon!
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- 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.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
🥫 Storage
This simple English muffin bread will stay fresh for a day or two if it's sealed in an airtight food storage container and kept at room temperature. From scratch recipes don't last as long as commercial loaves.
For longer storage wrap it securely in plastic wrap, then aluminum foil (or put it in a freezer container) and freeze for up to 3 months.
I like to slice it up, place parchment squares between the slices, and freeze it that way. When I need a slice or two it's easy to get out without thawing the whole loaf.
You may think I am crazy but this is the BEST bread to spoon leftover Angel Chicken over for a comforting, quick meal.
💭 Things to know
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.
Expert Tip: 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.
- You can use instant yeast - just add it in with the dry ingredients and skip the first step.
- 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.
- Use coarsely ground cornmeal to dust the pans. It will give you that flavor and craggy 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.
- Make sure your water temperature isn't too hot nor too cold. This is important! Use a thermometer if you're not an experienced baker.
- Just use all-purpose flour in this recipe.
- The batter should be very loose and gloopy. If you add too much flour you won't have those lovely nooks & craters, crags and crannies! See the video or step by step images for a visual of gloopy.
- Your rise time may vary. In a cool kitchen you may need a bit longer and in a warm kitchen it may be a bit shorter.
- Don't cave to the temptation to slice it and eat it while it's warm. Cool and then be sure to slice and toast it. It makes perfect toast!
- You don't need glass bread pans - any kind you have will be fine. I prefer glass but that's a personal preference not a requirement.
I've seen a lot of images for similar recipes (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 right unless it has that coarse, bumpy texture (to hold the butter and honey, of course) and distinct 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!
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yes you can but I don't recommend it. The bread machine over mixes the dough and you don't get the great texture. I had one reader say that it broke her machine. This ONLY requires stirring and it's so easy. Making it by hand is best. If you must - I've given instructions in the body of the post.
Not really. It does help give the English muffin bread that traditional flavor and texture, though.
There are a couple of ways. Using an insta-read thermometer is easiest. Just poke it down in the center of the loaf and it's done when it's 190F -200F. You can tap it and it will sound hollow. Once you get some experience you'll just know!
It sounds like it rose too long. Check out this troubleshooting guide for yeast doughs.
Yes, that should be fine!
2 packets will work just fine.
🔍 What Is Gloopy?
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.
📚 Related recipes
More homemade bread recipes
This cinnamon raisin bread is made right in a
📞 The last word
Make this easy egg bites recipe to go alongside! Add this rhubarb pineapple jam from my friend Deb at Bowl Me Over and omigosh...heaven.
Y'all, I've been making this SO many years and it never gets boring! So delicious and it works every. single. time.
Be sure to watch the video so you can see the texture that the dough should have. As long as you match that texture you'll be fine.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
English Muffin Bread Recipe
Print Pin Recipe Save 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 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. 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.
- Bake for 20-25 minutes if you want a crisper, more golden crust.
- Cool and slice.
Notes
- The pans I use are 9x5-inch.
- ANY kind of loaf pan is fine - I prefer glass but you can use aluminum, cast iron, or whatever.
- You can make two large loaves of 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 ½ cup is right.
- You don't need glass bread pans - any kind you have will be fine. I prefer glass but that's a personal preference not a requirement.
- Cut the ingredient measurements in half.
- Place all of the ingredients in the bucket of your bread machine, or as instructed by the manufacturer.
- Program for basic white bread with a light crust.
- Remove when done baking.
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.
Originally published August 2011. Last updated January 13, 2023 for editorial improvements.
Kaye Dinsmoore says
Ok can you use regular salt instead of the course salt
Marye says
Yes but use a little less.
Leah says
Thank you for this incredible recipe.
I live in Alaska where loaves of bread come with a $7 price tag at the grocery store, but I don’t think I will ever buy another grocery store loaf again.
I have been making this bread every weekend for the past 3 months. We use it for everything- sandwiches, toast, everything. It’s amazing.
Thank you again!
TLC says
The yeast packets say to use 1/4c water and the sugar or honey for each packet , but I see the recipe only calls for 1/4c water , just wanted to make sure I'm doing this right ,1st time bread maker .thank u
Marye says
Follow the instructions on the recipe and you'll do fine. 🙂
Laurie says
Can you use sourdough starter instead of yeast for this recipe? If so, how much starter would you use?
Marye says
I never have so I really don't know.
Elaine Dodge says
Can I use oat flour instead?
Marye says
No. It needs gluten to rise properly.
Maureen says
The number of loaves doesn’t change no matter which amount of loaves you push. I couldn’t figure out why my loaves weren’t rising enough as I was trying to make 2 loaves with the one loaf recipe. Also, do you still add sugar and the water if using instant yeast. Otherwise great bread!
Marye says
I'm not sure what happened, Maureen. The original recipe is for 2 loaves. If you push 2x the amounts of the ingredients change for 4 loaves, and so on. I did double check and it works fine for me as well as 3 other people. Yes, you'll still want to add the sugar and water.
Joanne says
I made this today. It is fabulous! And so easy. It's hard to believe it's done between and hour and an hour and a half. Fresh bread at breakfast if you have overnight guests. Thank you for this.
Bianca Gillespie says
I just read it says don’t let the water in the yeast be to hot or cold but I boiled mine will that be a issue?
Marye says
Yep. You just killed the yeast. You have to start over. Keep the water at around 110F and use an instant read thermometer.
Milann Daugherty says
When you skip the first step b/c you are using instant yeast, do you also leave out the 1/4 water? Thank you.
Milann Daugherty says
I've looked at the over temperatures of other recipes. Yours is the highest. Is there a particular reason with regard to the end result that you use 425 degrees? Thanks
Marye says
Because that's the way it works the best? You won't find those kinds of glorious nooks and crannies in the other recipes.
Janet says
Two packets of yeast is 4 1/2 teaspoons. This is very different from 2 tablespoons. Which do you use?
Marye says
It is different ... but I use either depending on whether I have a packet of yeast or bulk yeast. You can use what you are most comfortable with - it works either way.
Valeigh Davis says
What kind of yeast? I have active dry yeast or fast rising yeast? Ty!
Marye says
Either is fine. I usually use active dry.
Katie Johnson says
Amazing!!!!!
Cheryle Grognet says
I am a bit confused, your printed recipe called for baking soda but in your video you say baking powder. Which one is it? I just made it and used baking soba. Just rising now so crossing my fingers it’s ok.
Marye says
It's baking soda - the video was a verbal typo on my part.
Kathie says
Is it possible to make these into individual muffins? Has anyone tried it?
Marye says
I've never tried. If you do come back and let us know how it worked.
Donna says
Love,love, love it!! My husband will eat the whole loaf in one day. I do have a question. When I take it out of the oven it looks beautiful, but after it sits for a bit the top center collapses.
Thanks!
Nicole says
I have never made bread successfully before until this recipe! I made it twice in one week. I had to buy the loaf pans after the first attempt since this will be a regular for us now. The first batch I made in a Pyrex. That’s how much I don’t make bread, I didn’t even have the right pans. I took the second batch from the loaf pans to a women’s Bible study and everyone loved it.
Lisa says
My husband said "I never want you to make another bread" it's Delicious!
Sam says
Holy mother of amazing breads! This bread is fantastic. Super easy to make. Thanks for posting this.
Michele says
Hello - Can you use a combination of white flour and whole wheat? Will it still have all of the nooks and cranies?
Marye says
Yes, but the texture is a bit different.
Tris says
My first attempt with half whole wheat and half all-purpose did not have all the nooks and crannies. The whole wheat flour seemed to drink up the liquid, so I didn’t have the gloopy batter she describes, either. The next go around, I used less of each flour (1 1/2 cups whole wheat and 1 1/2 cups all-purpose for a total of 3 cups flour) and that gave me gloopy batter and the crannies with the end product. As her instructions read, may need more or less flour, so play around with what seems best to you 🙂
Julie says
Easy to make & very yummy.