Easy, no-knead English muffin bread packed with buttery craters that hold those pools of melting butter — the perfect homemade bread for toast lovers. No fail, no knead recipe with just one rise and done in under and hour! Freezes well, too.

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Originally published August 2011. Last updated May 2, 2025 for editorial improvements.

Table of Contents

🎥 Video: English muffin bread
🎧 Prefer to listen while you scroll?
Key takeaways
📖 Recipe
📋 Ingredients & variations
🔪 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

Sliced loaf of english muffin bread. — *Perfect slices of English Muffin bread with big craters to hold melted butter.*

🎥 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

🎧 Prefer to listen while you scroll?

Not in the mood to read all this? Hit play below and I’ll walk you through the audio version of English muffin bread recipe with all the sass, tips, and biscuit-loving charm you’ve come to expect from me.

Key takeaways

Some mornings demand real toast — crispy edges, buttery craters, and zero kneading. This easy English muffin bread recipe delivers.”

No kneading required – stir by hand
Sticky, gloopy dough = right texture
Use cornmeal for that signature crust
Best for toasting — crispy edges, fluffy inside
Done in just over an hour (plus rising time)

🍞 Grab your Free English Muffin Kitchen Cheat Sheet for extra tips, FAQs, and more.

📖 Recipe

English Muffin Bread Recipe

4.71 from 1710 votes

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Course Breakfast

Cuisine American

Prep Time: 15

Cook Time: 15

Rising time: 30

Total Time: 1

Servings:

Calories:155

Author:Marye Audet-White

Ingredients

▢ 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.

You'll find more helpful tips and variations in the body of the post.

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.

📋 Ingredients & variations

You'll just need basic ingredients for this recipe - most are probably in your pantry right now.

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. 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.

🔪 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.

Step by step images for making the bread. — *Step-by-step images showing how to make easy English muffin bread with that signature nooks-and-crannies texture.*

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!

Visual of what the dough should look like at the proper consistency. — Dough for English muffin bread should look like this when you scoop it into the bread pans.

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.