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.
Diane D says
I've been making this for years!! So much better than the Kitchen Aid recipe I had been following. The nooks and crannies are amazing! Such a delicious loaf of bread.
MORGYN GILBERTSON says
The BEST English Muffin bread recipe!! It is so easy to follow and turns out incredible! I make this a couple times a week!! SOOOO GOOOOOD!!!
Krista says
This recipe is so good, I kept one loaf and gave one to a friend and now I am making more.my 14 year old said it is so bad I should never give it away. As he was walking away with half a loaf for himself!😝
Judy Aiken says
Love this recipe!!! I actually double it and add about a package and a half of raisins. It freezes well too.
Beth says
Making another batch because my family ate it all lol. I used my cast iron Dutch oven instead of loaf pans. It’s a huge hit here.
Amanda says
This recipe is so delicious. I made it several times back in 2022 and it was a huge hit with everyone in my family. I hadn’t made it again until today and everything went beautifully except both loaves had a large hole/tunnel in the middle, going through the entire loaf. What might cause this/how can this be prevented? I imagined it being a large bubble in the dough as it rose in each bread dish. The bread still tasted fantastic but was a bit inconvenient to slice since it was essentially hollow.
Marye says
It happens to me sometimes, too. Sometimes it's from rising too fast, or just a touch too much liquid in the dough. I honestly don't know how to keep it from happening - but if it starts being consistent cut back on your liquid by about 1/4 cup and see what happens.
Pam Lindgren says
Could you use sour dough discard instead of yeast? And if so, how much?
Marye says
I've never made it that way so I really can't say.
Linda E Kahn says
Suggest slight change to recipe for not very experienced bakers like me. I've made this great recipe and was always a little confused about having leftover flour mixture since the print recipe says to mix all the dry ingredients (including salt and baking soda), but you almost always end up not using some of it. I just watched the video which says to mix the salt and baking soda with only one cup of the flour, then you add just plain flour as needed. This makes way more sense. Experienced bakers probably figured that out, but I didn't! 🙂
Valerie Tafat-Johnson says
I want to use mini disposable pans for gifts. How long do I need to bake for?
Marye says
I've never made these as small loaves so I really can't say.
Barb says
I can’t get this to rise to edge of the pan. Any hints. I even made sure the yeast and milk were 110 degrees. But it is delicious. , I can’t get enough.
Sandy Knapp says
Will almond milk work for this recipe?
Marye says
I haven't tried it but it should.
Gretchen K. says
I make this IMMEDIATELY after I put quiche in the oven & allow it to set on top of the stove.. within 30 minutes it has completely filled the pans! My only issue? I MUST put it in the oven as soon as the quiche comes out & crank the temperature to 420F & bake it as the oven heats for 20 minutes. Why? Because it CRASHES at the 35 minute mark, leaving me with 1" bread, rather than the nice pan height bread. AND I have to make 3 loaves of 4.5 x 8.25, otherwise, it flows out of the pan... I know.. it's me.. but just had to share in case someone else MAY have this issue too. LOL 😉 I love this recipe! I put my homemade hot sauce IN THE BREAD, along with some powdered garlic.
Karen says
Excellent and so easy! I cut the recipe in half (which worked quite well) but now I wish I had made the 2 loaves! I will definitely be making this again (and again). And thank you so much for the video as it really helped with knowing when the dough was gloopy enough.
Shawna N Richardson says
This was a big hit with my family! I had a great rise and texture and the flavor is out of this world! I did watch the video after and love your tips. I will be making this again and my brother in law is begging for the re ipe!
Catherine Lee says
I just got my first email from you today and this bread recipe was in it, so I made it right away. This is SO delicious and so incredibly easy to make! We both absolutely devoured it, just made one loaf, and are definitely going to be baking this A LOT! I spent the rest of the entire day going through your site and have so many recipes I saved and am going to trying all of them! Thank you for your wonderful blog and recipes!😋
Debbie says
This is great tasting bread, easy to make. I cannot get mine to rise even to the top of the pan. Fresh yeast, blooms, gave an extra 30 minute rise time……
Marye says
What size pan are you using?
Rose says
Same! The texture and everything is perfect but the dough only rises to like 2/3 or 3/4 of the pan max. Not close to the top at all! And I have made this twice now. (In the same day LOL - it’s that good!) I came to the comments to see if it was just me. (I’m using 5x9 pans.)
Marye says
Use the next smaller size bread pan. it's 8"x something.
Barb says
I used 8 x pan still not to the edge of pan. 😳
Scot says
My family loved this! easy and delicious! Never made bread before and I really enjoyed how easy it was. My husband took a bite, smiles and said mmm mmm wow! This will be made more!
Rachel Korte says
Hi!! My loaves came out great, except there are barely any nooks/crannies in the bread. Followed instructions to a tee, what did I do wrong?
Marye says
Did you watch the video? It sounds like you used too much flour - the video shows the exact texture the dough should be for the best nooks and crannies.
Linda Schmitz says
This bread was to die for! I used 1/2 white and 1/2 spelt and it turned out delicious! I also used my Kitchen Aid mixer and did not blend very long. 1 hour was perfect timing for me also.
Sara says
Even better than I expected! So delicious!
Deb Whitworth says
This was fabulous. Easy to make and delicious! It freezes nicely. Thank you for sharing!
Lisa says
Could you use sour milk/ buttermilk in this? What changes would you make to recipe? I have some milk that needs to be used up.
Marye says
yes. no changes to recipe.