A long time family favourite, this English muffin bread is perfect toasting bread, with lots of nooks and crannies to hold the melted butter. It’s no-knead easy, too!
Why you’ll love English muffin bread!
- It’s super easy to make! This is a batter bread, so there is absolutely no kneading required!. A great loaf for beginner bread bakers!
- The nooks and crannies are great for holding onto the melted butter. It’s almost crumpet-like!
- This bread makes great toast with jam or for a breakfast sandwich or grilled cheese.
Key Ingredients
Milk – use 2% or whole (3%) milk, for best results. I haven’t tested this recipe with non-dairy milk. I suspect it will work, but I can’t be sure how the texture of the loaf might be altered.
Yeast – you can use Active Dry yeast or regular Instant yeast (such as SAF Brand yeast). Rapid rise or quick-rising yeast hasn’t been tested with this recipe.
Baking Soda – baking soda is responsible for the nooks and crannies, so you don’t want to skip it!
Cornmeal – dusting the loaf pan with cornmeal both stops the loaf from sticking, but also adds a real “English muffin” feel to the bread.
Step-by-Step Photos
Baker’s Notes
- If you notice brownish spots in bread, it’s just a chemical reaction from the baking soda and nothing to worry about. Be sure to mix the baking soda mixture in well with the dough to minimize this.
- This is a very moist bread, so it takes a longer time to toast. Be patient :)
- You can adjust the amount of salt in this bread, to taste.
Making ahead, storing and freezing
The extra moisture in this bread means it doesn’t last as long on the counter. You can refrigerate the loaf to lengthen the time it lasts or freeze for longer storage, up to 3 months.
Get the Recipe: English Muffin Bread
A long time family favourite, this english muffin bread is perfect toasting bread, with lots of nooks and crannies to hold the melted butter. It's no-knead easy, too!
Ingredients
- 2 teaspoons (2 teaspoons) dry active or instant yeast, not quick or rapid rise yeast
- Pinch (Pinch) white sugar
- 1/2 cup (113 ml) water, warmed to 105-115° F.
- 1 3/4 cups (397 ml) milk, warmed to 100° F.
- 1 1/2 teaspoons (1 1/2 teaspoons) fine sea salt
- 3 1/4 cups (425 g) all-purpose flour
- 1/2 teaspoon (1/2 teaspoon) baking soda , dissolved in 1 Tablespoon water
- Cornmeal for dusting pans
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, sprinkle the yeast and sugar over the warm water. Stir and let stand for 5 minutes.
- Add the warm milk to the water and yeast mixture. Add the salt and mix in. With a large wooden spoon or the paddle attachment of a stand mixer running at low speed, add the flour 1 cup at a time, stirring the flour in after each addition. Stir until smooth and well-blended, about 30 strokes by hand or about a minute on low with a stand mixer.
- Cover the bowl with plastic wrap and place in a warm, draft-free place for about 1 hour. (I make this in a stand mixer. After mixing, I simply remove the paddle attachment and place plastic wrap over the top of the stand mixer bowl. Wash off the paddle attachment to use again later.)
- Prepare a 9x5 loaf pan by spraying well with non-stick spray (or grease well). (Alternately, you can use a 4x12, 4x13 or two 8x4 loaf pans. The 8x4 will make two small/short loaves). Sprinkle liberally with cornmeal on the bottom and sides of the pans. (Sprinkle the cornmeal into the bottom, then tip the pan so the cornmeal coats the sides, as well). Place loaf pan onto a baking sheet and set aside.
- At the end of the hour rise, the dough should have doubled in size and be quite bubbly.
- If making by hand, stir down the batter-like dough and add the dissolved baking soda/water mixture. (This is responsible for the lovely bubble texture of the finished bread.) Be sure to stir the baking soda in well. If using a stand mixer, remove the plastic wrap from the bowl and return the paddle attachment to the mixer, then add in the dissolved baking soda and mix into the dough on low speed for about 30-45 seconds or until well combined.
- Preheat oven to 375F (regular bake/not fan assisted), with the rack in the centre of the oven.
- Pour or spoon the batter into the prepared loaf pans, dividing the batter evenly between the two pans. A silicone bowl scraper works really well for this job. If necessary, use a spatula to push the batter into the corners of the pan. The pan will be about 1/2 to 2/3 full.
- Allow dough to rest in the pan until the dough rises to 1/2-inch from the top edge of the pan on the sides. **This can happen quickly, especially if using the 4x12 pan (10-15 minutes), so don't wander too far. As soon as the dough reaches that point, immediately put in the oven. (A 9x5 loaf generally takes about 30-35 minutes. If using a 4x13 with tall sides or two 8x4 pans, let rise no longer than 30 minutes).
- Place loaf into preheated oven, on the baking sheet and bake for 40-60 minutes or until at least 200F on an instant read thermometer or when the loaf is deep golden and the loaf pulls away from the side of the pan. (If at any point the loaf looks at risk of over-browning, place a sheet of aluminum foil loosely over the top of the loaves. My 4x12 dark-coloured loaf pan takes about 50 minutes. A 9x5 pan is generally done around 40 minutes.
- When done, remove from the oven, then immediately remove the loaf from the pan. Set to cool by laying them on their side on a wire rack (cooling on their sides prevents the centre of the loaf from sinking in). Allow to cool completely before slicing.
- *Sometimes this bread will develop a large bubble, that will cause a bubble to form on the side of the loaf. Just let it be and cut it off when the loaf is done :) The baking soda in the bread can also cause brown-ish steaks in the dough if it isn't mixed in well enough. It's harmless, too.
Notes
Be sure to read the Ingredient Notes and Baking Tips above this Recipe Card. You will also find step-by-step photos there.
Calories: 194kcal, Carbohydrates: 39g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 264mg, Potassium: 106mg, Fiber: 2g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 2mg
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
If I could give more than 5 stars, I would. Amazing bread! Easy and oh so delicious! I’m having it with your crab apple jelly, which I made yesterday. Many thanks!
So glad to hear, Heather :) Thanks so much and enjoy!
I probably ought to wait to comment until my loaves come out of the oven — I am at the stage of having the two loaves rising — but I am so excited about this recipe, I just have to give it 5 stars at this point. Super easy! And satisfying to make. I can’t wait to bake my loaves, and will let you know how they come out. Thanks for doing the leg work to create this lovely recipe.
Has anyone tried with gluten free flour and had good results? I have one family member with sensitivities so thinking I’ll try if you know it turns out with GF flour.
One of the best recipes I have tried for bread in a long time; unusual and delicious.
Fantastic site!
Thanks so much, Sharon. I love this bread, too and my it is my husbands absolute favourite (and I’ve baked a lot of bread). Every time I make it he says I could just make this one all the time and he’d be happy. So glad you enjoyed it, too.
Thank you for the recipe, I can’t wait to try it! Have you tried refrigerating the dough uncooked? I like to make a big btch, and use it as I need it tru the week. Thanks for any tips!
Hi Dominique. No, I haven’t tried refrigerating this dough. I think I’d be a little concerned about it losing it’s bubbles (from the baking soda), which makes this bread so unique. I have frozen this bread often though and that works fine for keeping it around longer.
PS Already hatching a plan to experiment with this using gluten free “flours”…
Hope you’ll share how you make out!
Wandered here from your crabapple jelly post, and now I’m thinking I’m going to have to get some flour. My son is gluten-intolerant and homemade bread is what I miss most! A friend visited the other day with some homemade bread and I toasted it all and ate it with butter. So. I may have to make this and hide it till my son is in school. Then devour.
This bread freezes beautifully, so you could hide in the freezer :)
I’ve got this rising as I type…the addition of the dissolved baking soda to encourage nooks and crannies is nothing short of brilliant! Much easier than fussing with rings. The husband will love this with butter and jam!
I agree. It’s all the best of English Muffins without the fuss. Enjoy!
No egg at all? I keep wondering if I am misreading or if this is a mis-print…not even flaxseed and water :)
Please please please advise if I AM reading it wrong!!
Nope, no egg. No fat at all in this one. Until you put the big pat of butter on it, that is ;)
I dont think I told you that I made this! My husband is a big fan of the english muffin bread from the store — and of english muffins in general — this is waayyy better, though! I loved the texture, the cornmealy crust… so delicious toasted, with butter! Thanks for another winner, Jennifer :)
I’m so glad you enjoyed it. You’ve just reminded me that I need to bake some up soon myself. Hope you had a great holiday and Happy New Year!
This is absolutely delicious, we all loved it and it will be a brunch staple. Very easy to make and freezes well too!
It has become a staple in my house, too. My family asks for it instead of my regular homemade bread. Glad you enjoyed it!
wow this looks really delicious – i love english muffins but this looks better and easier! will def be trying this recipe soon – thanks!
I have tried a couple of recipes for English Muffins and neither one really wow-ed me. This bread is definitely easier and you can’t beat it for toast! Hope you enjoy it. If you do make it, let me know how you liked it.
Hi Jennifer…
I have recently become a bread baker as well, and am intrigued by this recipe…guess I will have to try it.
Hope you wil let me know how you like it Teresa.
Is the recipe you provided for the English Muffin Bread the scaled up version you mention in your post? I’d just like to know if I need to scale it up myself or if you’ve kindly done the work for me.
Hi Dawn, The provided recipe is the scaled up version, so all you need to do is make as is and enjoy!
I’ve seen this recipe recently and have been wanting to make it! Yours looks fabulous…love the clicks!
Thanks Asiya. This bread has been a big hit with my family. It just can’t be beat for toasting bread.