Irresistible English Muffin Bread Recipe to Try Today
This English muffin bread brings all the texture and flavor of classic English muffins—chewy crumb, crisp edges, and plenty of nooks and crannies—in an easy, no-knead loaf that’s perfect for toasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup warm milk
- 1/4 cup warm water
- Cornmeal, for dusting
Instructions
- Grease a 9×5-inch loaf pan and dust with cornmeal.
- In a large bowl, whisk together flour, yeast, sugar, salt, and baking soda.
- Warm milk and water until just above room temperature (not hot), then add to the dry ingredients.
- Stir until a sticky, thick batter forms. No kneading needed.
- Spoon the dough into the prepared loaf pan and smooth the top.
- Cover with a towel and let rise in a warm place for 45–60 minutes, until dough is puffy and near the top of the pan.
- Preheat oven to 375°F.
- Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Slice thick and toast before serving for best texture.
Notes
- No kneading required—just mix and let rise.
- Add herbs, cheese, or cinnamon and raisins for variation.
- Use whole wheat flour for a denser, heartier loaf (add a bit more moisture).
- Slices toast best when thick and slightly crisped.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 2mg
