Home » Yeast Bread Recipes » English Muffin Bread: No Knead Toasting Bread

English Muffin Bread: No Knead Toasting Bread

Name: English Muffin Bread
Prep time: 15 min
Cook time: 15 min
Total time: 75 min
Ingredients: 5 1/2 cups flour (you may need less or a little more); 2 tablespoons 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

Published: Jun 9, 2017 Last Updated: Apr 14, 2020 by Marye 1229 words. | About 7 minutes to read this article.

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. Perfect toasted and served warm with butter and honey. You can let it rise overnight in the refrigerator if you want to save time in the morning. Difficulty level: 1 out of 10

Total time 1 hour 15 minutes

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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.

Looking for a sandwich bread? Here's a basic white batter bread that's perfect for sandwiches.

Updated from the original post published in 2011 for better readability.

Collage with two images of english muffin bread and a title text overlay.

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Shopping list
Tips
Bread machine
Kitchen Aid
Kaffeeklatch
📋Recipe
💬 Comments

Shopping list

All-purpose flour
Active dry yeast
Honey
Salt
Baking powder
Milk
Butter
Cornmeal

Tips

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!

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.
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 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.

This easy English muffin bread is sometimes called Toasting Bread - it's a batter bread with the nooks and crannies of real English muffins - so good!

Bread machine

At least one person said that using this in her bread machine ruined it. I can't confirm nor deny that - I don't use 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

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.

Kitchen Aid

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. Don't over mix it!
Let the batter bread rise and bake according to instructions in recipe.

Kaffeeklatch

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.

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

4.61 from 240 votes