english muffin bread
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English Muffin Bread

An easy, no knead loaf with the texture and flavor of an English muffin. Perfect toasted and served warm with butter and honey.
Course Breakfast
Cuisine American
Keyword batter bread, no knead, toast, yeast
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 16
Calories 183kcal
Author Marye Audet-White


  • 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


  • Mix the yeast, honey, and water. Set aside.
  • Stir the salt, baking powder, 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.
  • 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.



You can make this with whole wheat flour, half whole wheat and half white.
You can add raisins, dried cranberries, dates, etc.


Calories: 183kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Cholesterol: 3mg | Sodium: 306mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Calcium: 48mg | Iron: 2mg