Irresistible English Muffin Bread Recipe to Try Today

This English muffin bread is everything I love about traditional English muffins—crispy edges, chewy texture, and those signature nooks and crannies—all in an easy-to-bake loaf. It toasts beautifully, making it the perfect base for butter, jam, or breakfast sandwiches. Best of all, I don’t need any special shaping or muffin rings to enjoy that classic flavor.

Why You’ll Love This Recipe

I love how effortless this bread is to make. There’s no kneading involved, and it uses basic ingredients I usually already have in my pantry. It rises quickly and bakes up with that signature English muffin texture—lightly dense, delightfully chewy, and perfect for toasting. It’s ideal for breakfast, snacking, or even savory dishes like eggs Benedict.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Sugar

• Salt

• Baking soda

• Warm milk

• Warm water

• Cornmeal (for dusting)

Directions

1. I grease a 9×5-inch loaf pan and dust it lightly with cornmeal.

2. In a large mixing bowl, I whisk together the flour, yeast, sugar, salt, and baking soda.

3. I warm the milk and water until just above room temperature—not hot—and add it to the dry ingredients.

4. I stir everything together until I get a sticky dough. No kneading required.

5. I transfer the dough to the prepared loaf pan and smooth out the top.

6. I cover the pan with a towel and let it rise in a warm place for about 45 minutes to 1 hour, until the dough is puffy and reaches just below the top edge of the pan.

7. I preheat the oven to 375°F and bake the bread for 25–30 minutes, until golden on top and hollow-sounding when tapped.

8. I let the loaf cool in the pan for a few minutes before transferring it to a wire rack. Once cooled completely, I slice and toast as desired.

Servings and timing

This recipe makes one loaf, which I usually slice into about 10–12 thick pieces. It takes 10 minutes to prep, 1 hour to rise, and about 30 minutes to bake. Altogether, I can have fresh English muffin bread ready in under 2 hours.

Variations

Sometimes I mix in shredded cheese, chopped herbs, or garlic powder for a savory version. If I’m in the mood for sweet, I add cinnamon and raisins. I’ve also made it with whole wheat flour for a heartier texture, just keeping in mind that it may need slightly more moisture.

storage/reheating

I store the loaf wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I slice and freeze it, then just toast slices straight from the freezer. It toasts best when sliced thick and crisped on a skillet or toaster.

FAQs

Do I need to knead the dough?

No, that’s one of my favorite parts. This is a no-knead recipe, and the batter-like dough develops structure during baking and rising.

What gives English muffin bread its texture?

The combination of baking soda and yeast creates the airy, hole-filled texture, while toasting brings out that crispy, chewy bite.

Can I use active dry yeast instead of instant?

Yes, I dissolve it in the warm milk and water mixture first, let it sit for 5–10 minutes until foamy, then proceed with the recipe.

Why is cornmeal used?

I dust the pan with cornmeal to prevent sticking and give the crust that classic English muffin crunch and texture.

Can I double the recipe?

Definitely. I often double the ingredients and bake in two separate loaf pans. It freezes well, so I keep one for later.

Conclusion

This English muffin bread recipe is a game-changer for anyone who loves that iconic texture but doesn’t want the hassle of shaping individual muffins. I get all the flavor and crunch I crave in a simple, satisfying loaf that’s perfect for toasting, buttering, and savoring any time of day.

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