There is nothing better than a thick slice of homemade English muffin bread fresh from the toaster! This easy recipe is no-knead, fast rising, and full of those classic nooks and crannies that make every slice perfect for butter and jam on toast.
For more easy bread recipes, be sure to try this no-knead Dutch oven bread and no-knead cranberry walnut bread, or check out our full collection of Muffins, Scones, and Bread Recipes.
Table of Contents
Before You Get Started
Keep these tips in mind so that your bread comes out perfectly every time:
- Keep an eye on the dough. This dough rises faster than most breads, so keep an eye on it.
- This is a wet, sticky batter, not a traditional dough. That texture is what creates the nooks and crannies.
- Keep the liquid warm (but not too hot). Warm the milk and water to about 120°F to 130°F so the yeast activates properly.
- Dust the pans with yellow cornmeal. It adds flavor and texture, and also keeps the bread from sticking.
How to Make English Muffin Bread
Our family has been buying loaves of English muffin toasting bread from our neighbors at the farmer’s market for years, so I’m incredibly excited to finally be able to make it at home (and to share the recipe with you, too)!
Best of all, it’s incredibly simple to prepare. Unlike other homemade breads, this dough only requires one short rise and no kneading! That means that you can have two loaves of fresh, homemade bread cooling on your counter in less than 90 minutes.
Step 1: Mix the Dry Ingredients
In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, salt, and baking soda. The baking soda works alongside the yeast to give the bread its signature airy texture.
Step 2: Warm the Milk and Water
Heat the milk and water until very warm but not hot. You want to see a little steam, but no bubbling.
** Tip: If the liquid feels like a warm bath on your wrist, you are right where you need to be.
Step 3: Beat the Batter
Pour the warm milk mixture into the dry ingredients. Beat on high speed for about one minute until a thick, sticky batter forms. This is not a dough you knead, so stop once everything is well combined.
Step 4: Prep the Pans and Fill
Grease two loaf pans and sprinkle the bottoms and sides with cornmeal. Scoop the batter into the pans and sprinkle the tops with more cornmeal.
** Tip: Scooping with a greased measuring cup makes transferring the sticky batter much easier and keeps the loaves even.
Step 5: Let the Bread Rise
Cover the pans and let the batter rise in a warm spot until doubled in size. This usually takes about 45 minutes, but it can be faster in a warm kitchen.
** Tip: Keep an eye on the dough as it’s rising so that you don’t wind up with pans of overflowing dough.
Step 6: Bake Until Golden
Bake the loaves at 400°F until golden brown and hollow sounding when tapped, about 22-27 minutes. The internal temperature should be around 190°F.
Step 7: Cool Before Slicing
Let the bread rest in the pans for a few minutes, then turn it out onto wire racks to cool completely. This step matters more than you think.
** Tip: Slicing too soon can make the bread gummy inside, so give it time to set.
How to Serve English Muffin Bread
This bread really shines once it hits the toaster. A few of our favorite ways to enjoy it include:
- Toasted with butter and homemade strawberry freezer jam or blackberry jam.
- Slathered with peanut butter or honey butter.
- Used for breakfast sandwiches with eggs and candied bacon.
- Turned into grilled cheese or tuna melts.
- Served alongside bowls of crock pot potato soup, beef chili, or Dutch oven beef stew.
Variations
- Whole grains: Swap part of the flour for whole wheat flour for a heartier loaf.
- Bread flour: yields a slightly chewier texture.
- Smaller batch: Cut the recipe in half to make just one loaf.
- Heartier crust: Add extra cornmeal to the pan.
Storage and Make Ahead Tips
Store at room temperature for 1 to 2 days in a bread box or bag.
Freeze whole loaves or slices for up to 3 months.
Toast slices straight from the freezer with no thawing needed.
Frequently Asked Questions
Why is my bread dense?
Too much flour or liquid that was not warm enough can prevent a good rise.
Why did my bread not rise?
Check the temperature of your milk and water and make sure your yeast is fresh.
Can I use instant yeast?
Yes. You can substitute it directly, and the rise time may be slightly shorter.
Why is my bread gummy inside?
The bread likely needed a few more minutes in the oven or more time to cool before slicing.
Can I use a different size pan?
You can use 9 x 5 inch pans, but the loaves may be slightly shorter.
I just made this bread. It is amazing…
– Jan
More Homemade Bread Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
English Muffin Bread
Equipment
- 2 8 ½ x 4 ½ -inch loaf pans
Ingredients
- 5 cups all-purpose flour (about 21.25 ounces or 600 grams)
- 2 packets (0.25 ounces each) dry active yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 cups whole or 2% milk
- ½ cup water
- Cornmeal, for dusting
Instructions
- In the large bowl of a stand mixer, whisk together flour, yeast, sugar, salt and baking soda.
- In the microwave or in a saucepan on the stovetop, heat the milk and water until very warm, but not boiling (about 120°F – 130°F).
- Add the warm milk mixture to the flour mixture. Using the paddle attachment on the stand mixer (or an electric mixer), beat at high speed for 1 minute, until completely combined and a stiff, fairly wet and sticky batter comes together. Do not knead.
- Grease two 8 ½ x 4 ½ -inch loaf pans and sprinkle the bottom and sides with cornmeal. Spoon the batter into the loaf pans (since it’s sticky, I like to spray a large measuring cup with cooking spray and use the cup to scoop the batter into the pans). Sprinkle the tops with additional cornmeal.
- Cover and set in a warm spot to rise until doubled in size, about 45 minutes.
- Remove cover and bake in a 400°F oven for 22-27 minutes, or until golden brown. The bread should sound hollow when tapped and should reach an internal temperature of 190°F.
- Remove the bread from the oven, let rest in the pans for 5 minutes, and then turn it out on wire racks to cool completely before slicing.
Notes
- This is a wet, sticky batter, not a traditional bread dough, and that texture is what creates the nooks and crannies.
- Heat the milk and water to about 120°F to 130°F to properly activate the yeast without killing it.
- Measure flour carefully or weigh it to avoid a dense or dry loaf.
- Cornmeal in the pans adds flavor and keeps the bread from sticking.
- Scoop the batter into pans with a greased measuring cup for even loaves and less mess.
- The dough rises quickly, sometimes in as little as 35 minutes in a warm kitchen.
- Bake until the loaves are golden and reach an internal temperature of about 190°F.
- Let the bread cool completely before slicing so the crumb sets properly.
- This bread is best toasted and served with butter, jam, or peanut butter.
- Freeze whole loaves or slices for up to 3 months and toast straight from the freezer.
Nutrition
Originally published in February, 2021, this post was updated in January, 2026.
Hi, how many teaspoons of instant yeast would I use in place of the two packets? Thanks you. Can’t wait to make this!
Hi, Holly! Each packet is 2.25 teaspoons, so you would need 4.5 teaspoons to equal two packets. I hope you love the bread! 🙂
I just made this bread. It is amazing. I can’t wait to toast it in the morning. Pops buys English muffin bread and I can’t wait to have him try this in the morning! Can I add fruit, seeds and nuts to the recipe and if so do I have to tweak the recipe to accommodate the fruit or nuts?
Hi, Jan! I haven’t tried add-ins with this particular recipe, so I’m not sure. I think it would probably work well, but I would start with a fairly small amount (so that you don’t weigh it down too much and it still rises nicely). You can always increase from there if it goes well! I’m so glad that it was a hit!
Have you experimented this recipe using Gluten Free flour? I would love to try an English Muffin bread but need GF.
We haven’t but think it would work with a 1:1 gluten-free alternative.
I made this yesterday evening for our breakfast this morning! It is soooo simple and so delicious! I loved it fresh out of the oven and toasted this morning! Thanks! I actually just made another batch to share with friends! Oh and I used 1 tablespoon of active dry yeast and it worked great!
Awesome! Thanks, Michelle! I’m so glad that you liked it (and that you could share it with friends, too). We love it for toasting as well!
can you use a hand mixer instead of a stand mixer
Hi, Janet! I think a hand mixer would work okay with this bread, since it’s more like a sticky batter than a really thick dough. Let me know if you give it a try!
Easy to prepare, seriously no kneading, fast rise, delicious, love that it can be stored in freezer 3 months! My husband’s favorite bread by far-lucky me, it’s easy not at all time consuming
Thank you for the feedback, Deb! We’re so happy you and your husband enjoy the recipe.
Your bread is amazing! My husband was very impressed Thank You so much for the recipe & instructions
Thank you so much, Carol!
My wife will try your receipe
We hope you both enjoy it!