If you love homemade bread as much as we do, check out these other Restless Chipotle no knead bread recipes!
Tons of crags and craters plus the crusty bits make this English muffin bread the best!
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
❤️ Why you'll love this recipe
Yeast bread just doesn't get easier than this! It's a no fail, no knead recipe that's done in about an hour!
Homemade English muffin bread is delicious spread with melty butter and honey or jam... but try it for French toast sometimes. It's unbelievable!
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. Note - in the image the label says baking powder but it's baking soda.
Simple ingredients for quick and easy English muffin toasting bread.🔪 Instructions
This is an easy, no-knead toasting bread. 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 bread pans.
- Dust with cornmeal.
- Add the sugar to the water.
- Stir in the yeast.
- Set aside until foamy.
- Blend the dry ingredients.
- Add the yeast mixture to a bowl.
- Add the milk.
- Add ENOUGH FLOUR TO GIVE YOU A SOFT GOOPY DOUGH.
- Spoon the dough into loaf pans. Set aside in a warm place to double.
- Dust the tops of the loaves with cornmeal and bake.
- Cool loaves.
Bread machine instructions
I don't recommend a bread machine because this is SUCH an easy recipe to make and I don't think it works as well. However, if you want to make it that way here is what you should do..
- 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.
🎥 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 yeast 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 breads 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.
💭 Tips
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 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 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 & craters, crags and crannies! See the video or step by step images for a visual of gloopy.
- Don't cave to the temptation to slice it and eat it hot. Cool and then be sure to slice and toast it. It makes perfect toast!
- Check out my list of favorite bread baking supplies - they make my time in the kitchen a lot easier!
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 most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
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!
📚 Related recipes
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
English Muffin Bread Recipe
Equipment Needed
Ingredients
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
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We'll never share your email or send you spam. Pinkie swear.Originally published August 2011. Last updated December 31, 2020 for readability, step by step images, and better images.
Free Bread Baking Mini Series
Get my bread making tips and tricks in this 2 week bread baking email mini series:
- Equipment
- Ingredients
- Rising
- Kneading
- Shaping
- Plus I'll walk you step by step through making 2 different loaves of homemade bread. Recipes included!
Giselle Caldwell
I have made my own bread for years, but this is now my" go-to: bread! It's AMAZING! So easy and moist. It rises beautifully. THANK YOU!
Debbie
This really is the best breakfast bread! Simple to make. We are lovin it!!
Deanna Dappen
This has become a family favorite! Thank you so much for this recipe. I made it today with the addition of a tablespoon of cinnamon and 2-3 tablespoons of sugar. Don't forget the salt like I did though. Oops. I took the salt grinder and added a bit in top and it was perfect. Reminds me of cinnamon raisin English muffins as a kid.
Cindy
On your picture of ingredients you show, at the bottom right, baking powder but your recipe it says baking soda is it baking soda or baking powder? Also what is the size of your bread pans?
Marye
baking soda. 9x5 pans.
Sarah
Do you think this could be blended up in a food processor with the dough blade?
Marye
No. Please... Just stir it with a wooden spoon. If you do it by machine you lose all the holes when it's baked.
Bobbi Vogelsang
This is now a regular in my house. It's just my husband and I, so I make two loaves every other weekend, and freeze one until needed. So easy, and comes out great every time.
Kathy Miller
This is the 2nd time I am making this bread! It is amazing! I have to stop talking about the bread because I have to share it! Thank you for the recipe!
Suzanne
This bread is so good! I just made another batch because the first two loaves I made 4 days ago are gone - my family loves this!
Dana
Made this for the first time today and it was amazing! I’m not a baker so this foolproof recipe along with video was great. I’ll definitely be making this again!
Susan
Your picture shows baking powder but the recipe says baking soda. Which is correct?
Marye
Baking soda. I need to switch the picture. Sorry!
Cheryl
Made this this morning after using the overnight refrigerator rise method. 25 minutes, and the temp is not even 120, thermometer came out doughy. Exterior is done. What went wrong?
Marye
It does take longer when the dough is cold.