This Easy English Muffin Bread is everything I love about traditional English muffins—nooks, crannies, chewy texture—but in a simple loaf form. There’s no kneading required, and it comes together with minimal effort. It’s perfect for slicing, toasting, and slathering with butter or jam.
Why You’ll Love This Recipe
I love how this recipe gives me the classic texture and flavor of English muffins without the hassle. It’s no-knead, rises quickly, and bakes up beautifully in the oven. The inside is soft and full of air pockets, just like English muffins should be, while the crust has a slight crunch that toasts perfectly. It’s great for breakfast, snacks, or even sandwiches.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons salt
1 tablespoon instant yeast
2 cups warm milk (about 110°F)
¼ teaspoon baking soda
Cornmeal, for dusting the pans
Butter, for greasing the pans
directions
I start by greasing two 8×4-inch loaf pans with butter and dusting them lightly with cornmeal.
In a large mixing bowl, I whisk together the flour, sugar, salt, baking soda, and instant yeast.
I pour in the warm milk and stir until a sticky, shaggy dough forms. No kneading needed—just mix until combined.
I divide the dough evenly between the prepared pans, smoothing the tops a bit.
I cover the pans with a clean towel and let the dough rise in a warm place for 30 to 45 minutes, or until it has doubled in size.
Meanwhile, I preheat my oven to 375°F (190°C).
Once the loaves are risen, I bake them for 25 to 30 minutes, or until golden brown and the tops sound hollow when tapped.
I let the loaves cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes two 8×4-inch loaves, and I typically get about 16 slices in total. It takes around 1 hour and 30 minutes from start to finish, including rising and baking time.
Variations
I sometimes add a little whole wheat flour in place of one cup of all-purpose flour for a slightly heartier loaf. For a hint of sweetness, I like mixing in a tablespoon of honey with the warm milk. If I’m feeling savory, I might add a sprinkle of garlic powder or some dried herbs to the dough.
storage/reheating
Once the loaves are completely cool, I store them in an airtight container at room temperature for up to 3 days. For longer storage, I slice the bread and freeze it, placing parchment between slices so I can pull out one at a time. To reheat, I pop the slices straight into the toaster from the freezer or fridge.
FAQs
How do I know when the bread is done baking?
I tap the top of the loaf and listen for a hollow sound. That’s usually a good indicator. The crust should be golden and firm to the touch.
Can I use active dry yeast instead of instant yeast?
Yes, I can use active dry yeast, but I bloom it in the warm milk with the sugar for about 5–10 minutes before mixing it into the flour.
What kind of milk works best?
I use whole milk for the richest flavor, but 2% or even dairy-free alternatives like almond or oat milk work fine too.
Can I make this recipe gluten-free?
I haven’t tried it with gluten-free flour, but if I do, I’ll make sure it’s a 1:1 baking blend that includes xanthan gum for structure.
Why do I need cornmeal in this recipe?
The cornmeal keeps the bread from sticking to the pan and gives it that classic English muffin texture on the outside.
Conclusion
This Easy English Muffin Bread has become one of my favorite go-to recipes when I want fresh, homemade bread without all the work. It’s simple, reliable, and absolutely perfect for toasting. Whether it’s breakfast or snack time, a slice of this toasted with butter always hits the spot.
This Easy English Muffin Bread delivers all the nooks, crannies, and chewy texture of traditional English muffins in a simple, no-knead loaf form. Perfect for toasting and slathering with butter or jam.
Ingredients
4 cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons salt
1 tablespoon instant yeast
2 cups warm milk (about 110°F)
¼ teaspoon baking soda
Cornmeal, for dusting the pans
Butter, for greasing the pans
Instructions
Grease two 8×4-inch loaf pans with butter and dust them lightly with cornmeal.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.
Pour in the warm milk and stir until a sticky, shaggy dough forms. Mix until combined; no kneading needed.
Divide the dough evenly between the prepared pans and smooth the tops.
Cover the pans with a clean towel and let the dough rise in a warm place for 30 to 45 minutes, or until doubled in size.
Preheat oven to 375°F (190°C).
Bake the risen loaves for 25 to 30 minutes, or until golden brown and they sound hollow when tapped.
Cool the loaves in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Swap 1 cup of all-purpose flour for whole wheat flour for a heartier texture.
Add a tablespoon of honey to the warm milk for sweetness.
Try mixing in garlic powder or dried herbs for a savory version.
Use parchment between slices when freezing for easy single-slice use.
