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English muffin toasting bread on a plate with butter and jam
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5 from 2 votes

English Muffin Bread

This easy no-knead English Muffin Bread makes the best toast! It's also perfect for grilled sandwiches or as a side dish with soup, chili and stew!
Course bread
Cuisine American
Keyword english muffin bread, english muffin toasting bread, no knead english muffin bread
Prep Time 15 minutes
Cook Time 22 minutes
Inactive Time 45 minutes
Total Time 1 hour 22 minutes
Servings 2 loaves (about 8-10 thick slices per loaf)
Calories 130kcal
Author Blair Lonergan


  • 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


  • 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.


  • Use a thermometer, if possible, to make sure that your milk mixture reaches a temperature somewhere between 120°F - 130°F. This is important in order to properly activate the yeast and help the dough rise. If it's too cold, the yeast will not activate. If the liquid is too hot, it will kill the yeast. I just clip a deep-fry thermometer onto the side of my saucepan as I warm the milk mixture over low heat. When it reaches the desired temperature, turn off the heat and pour the liquid directly into the dry ingredients.
  • Properly measure the flour. Packing too much flour into the measuring cup will result in a dry, dense loaf. Instead, I like to measure my flour by weight using a kitchen scale. You can also use a spoon to lightly scoop the flour and place it in the measuring cup, flattening off the top with a knife. This is another way to prevent the flour from compacting in the cup.
  • Since this dough is wetter and stickier than many other bread doughs, I find that it's easiest to scoop the dough with a greased measuring cup when transferring it to the loaf pans. This also helps to make sure that you put equal amounts of dough in each pan.
  • Thanks to both the yeast and the baking soda, this dough rises much faster than other breads when resting in an appropriately warm environment. Keep an eye on it, because your loaves might be doubled in size within as little as 35 minutes. If your room is cooler, it could take slightly longer (about an hour).
  • Do not slice the bread until it has had a chance to completely cool to room temperature.


Serving: 1thick slice (1/10 of a loaf) | Calories: 130kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 259mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg