English Muffin Bread

5 from 2 votes

This easy English muffin bread recipe is no knead, fast rising, and baked in loaf pans for thick, toastable slices full of nooks and crannies.

Course bread

Cuisine American

Keyword english muffin bread, english muffin bread recipe, english muffin toasting bread, no knead english muffin bread, recipe for english muffin bread

Prep Time 15

Cook Time 22

Inactive Time 45

Total Time 1 22

Servings loaves (about 8-10 thick slices per loaf)

Calories 130kcal

Author Blair Lonergan

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