English Muffin Bread Recipe

Easy, no-knead English muffin bread packed with buttery craters that hold those pools of melting butter — the perfect homemade bread for toast lovers. No fail, no knead recipe with just one rise and done in under and hour! Freezes well, too.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Rising time 30

Total Time 1

Servings

Calories 155kcal

Author Marye Audet-White

Ingredients

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.

Video

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