Originally published August 2011. Last updated May 2, 2025 for editorial improvements.
Table of Contents
🎥 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
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 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.
📋 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.
- 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.
Trust me — once you taste this toast, store-bought bread will never stand a chance.
Debby Willis says
We love this bread & I was wondering if you have ever tried making a sourdough English muffin bread? If so, I would love to try that recipe too! Debby
Marye says
Not yet... but I've been thinking about it.
Bunny says
I have made this several times and it's our favorite. Everyone we serve it to asks for the recipe!
Dave S says
I'm wanting to try this, but I don't understand the ingredient measurements. You say two packets of yeast or two tablespoons. One packet of yeast has 1-1/4 tsp of yeast, so two packets of yeast is 2-1/2 teaspoons, not 2 tablespoons. That is a really big difference. Which should it be?
Thanks!
Marye says
I've explained that I use both measurements depending on if I am using a large bag of yeast or packets and it hasn't affected the recipe... Go ahead and use 2 packets or 2-1/2 teaspoons.
Dave S says
Hi Marye,
I'm not sure you read my post. Your recipe says 2 TABLESPOONS not 2 teaspoons of yeast. Are you saying to use either two packets or the two TABLESPOONS that your recipe calls for? Two tablespoons is a LOT of yeast for one loaf of bread.
Andrea says
Hi, Marye! Thank you for sharing your knowledge and recipes! I am very new to bread making and I’m curious about the flour mixture as instructed in the written recipe versus what was shown in the video. I followed the written recipe and added the salt and baking soda to all 4-1/2 cups of flour. I ended up not using all of the mixture. Will that have an effect on the end result?
Marye says
The recipes should be the same ... but as long as you have the right texture you may not need all the flour mixture.
Andrea says
Whew! So far so good, my two loaves are rising beautifully on the counter right now. Thank you 🙂
Mary Lou Griffjn says
Marye, is cornmeal the same as corn starch? Corn starch looks white as you show. Corn meal is way more yellow. Wondering because I can’t wait to make your bread! Thanks.
Marye says
Nope. I use white cornmeal, yellow cornmeal is fine but it needs to be cornmeal.
Pam says
Ive made this several times before. I admit I never paid attention to the goopiness of the dough. This time I did. And wow. I always loved the taste but the goopiness gives you the nooks and craneys. So good.
Tracie says
This worked exactly as written, thanks!
It’s delicious!
Cari says
I made it a goal of mine to learn to bake yeast breads this year, I follow a gal on TikTok who made your recipe and swears by your bread. I’m excited to see how it turns out!!! 🤞🤞🤞🤞😊
Suzanne says
would buttermilk be to heavy ?
Marye says
I've not tried it but it should work well.
Leanne says
Easy to make and a beautiful result! I would suggest to others who are considering making the recipe that once the loaves have risen, the dough is airy and fragile. Be gentle when putting them the oven so as not to deflate.
marianne beach says
I cut the recipe in half. It still came out very delicious! Better even the next day toasted.
Marye says
So glad you liked it!
Lisa Cohen says
Help, I followed recipe exact , my bread is not rising my yeast is fresh!
Marye says
If the bread isn't rising it's either too cold in your kitchen or the yeast is dead. If the yeast is fresh then you may have added liquid that was too hot or too cold.
Lisa Cohen says
I proofed it in my oven on proof! What temp do you recommend for liquids ?
Ps it did rise , took 90 minutes
Marye says
If it took 90 minutes to rise then something was off about the temperature. The liquid should feed like warm bathwater - about 110-115 degrees.
S Thomas says
Made 2 loaves yesterday! Soooo yummy! Thanks for the recipe!
Marye says
You're welcome!
Dawn Letterman says
Can I make this with whole wheat flour?
Marye says
I think it would be heavy. I'd start with 1/2 and 1/2 and experiment from there.
Harold says
I was upset I couldn't find my favorite English Muffin bread in stores anymore, but now I can make it anytime i like! Thank you!
Debbie says
This worked exactly as written, thanks!
Janet A says
Which amount of yeast do you usually use? 2 tablespoons is quite a bit more yeast than 2 packets (5 1/2 teaspoons). Do you perhaps just shorten the rising time if using the larger amount of yeast?
Marye says
I usually use bulk yeast and just use 2 tablespoons. If I have packets I use 2. It hasn't mattered at all. Do what you feel is best.
Elle says
Easy and quick thanks!
Jamie says
Rose like it was supposed to but then fell flat to the height it was when I first scooped it into the pans. Fresh yeast and followed the recipe as written. Won’t make this again
Marye says
I’m sorry to hear the bread didn’t turn out the way you expected! Since it rose initially but then collapsed, it sounds like it may have over-proofed, which can cause the structure to weaken and fall. Yeast breads can be a little temperamental, and rise time can vary based on kitchen temperature and humidity. If you ever decide to give it another shot, I’d recommend keeping a close eye on the rise and baking as soon as it’s doubled. Either way, I appreciate you giving it a try!
Leanne says
It's not the recipe, love. It's you.
Amy says
Wondering if plain Greek yogurt would work just as well as sour cream ? I substitute in other recipes
Marye says
I'm confused, Amy. There's no sour cream in this recipe.
Todd says
I love making this super simple and fast, taste is amazing,the hardest part is keeping only two loaves around for more than a day , this is definitely a five star in my book!!!! Thanks again.
Macie K says
This bread is so delicious and really tastes like English muffin. Very simple easy to follow recipe. I make it weekly and freeze 1 loaf. My 3 year old son loves it and calls it "mommy bread" lol. Thank you!!!