English Muffin Bread
This no-knead English muffin bread is everything you love about classic English muffins in a sliceable loaf form. Toasty on the outside, soft and chewy on the inside, and made with simple pantry ingredients, you'll love having a loaf in your freezer for quick breakfast sandwiches in a pinch.
English muffins are one of my favorite breakfast foods because they are so versatile. You can use them to make a breakfast sandwich or serve them toasted and open face with your favorite toast toppings like peanut butter or butter and jam.
This easy English muffin bread recipe makes 2 gorgeous loaves of very slice-able bread that gives you even more surface area for your favorite spread or for holding bacon and eggs.
It comes together in one mixing bowl in just minutes using easy pantry ingredients you likely already have on hand.
Check out this budget-friendly bread recipe. Bake them and enjoy one loaf this week and freeze the second for later!
Why This is the Best Recipe
- No Kneading: The dough for these loaves is mixed right up in a regular mixing bowl. No special machines or kneading time required.
- Toastable Texture: Slice the bread and toast it, the texture is simply perfect.
- Pantry-Friendly and Budget-Friendly: With such a simple list of ingredients, you can make homemade English muffin bread and store it in your freezer to help make your ingredients stretch on a budget.
Ingredients
This simple list of ingredients makes 2 loaves from one mixing session:
- Cornmeal: This is an essential ingredients for that authentic English muffin taste and texture. You'll use it to line the pans.
- All-Purpose Flour
- Milk
- Sugar
- Baking Soda
- Active Dry Yeast: I use Red Star yeast in all my bread machine recipes, too.
- Kosher Salt
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Prep the Dough
Spray two 8x4-inch loaf pans with cooking spray and sprinkle the cornmeal all along the bottom and sides. Set aside.
In a large mixing bowl, whisk together the flour, sugar, yeast, salt, and baking soda.
Pour the milk into a microwave-safe measuring cup and heat it in the microwave until it reaches 120°F. It only needs 15 - 30 seconds, depending on the strength of your microwave.
Do the same for the water.
Add the milk and water to the mixing bowl and beat the dough with a hand mixer on low for 30 seconds. Then increase the speed to high and beat for about 1 minute until the dough forms.
Rising Time
Divide the dough evenly among your prepared pans. Sprinkle additional cornmeal over the top of each loaf.
Cover them loosely with plastic wrap and let them rise for 45 minutes in a warm spot. The dough should roughly double in size.
Baking Instructions
Preheat the oven to 400°F.
Place the bread pans on one large baking sheet and remove the plastic wrap.
Bake the bread for 20 - 25 minutes or until they are golden brown and sound hollow when you tap on them.
Immediately turn the loaves out of the pans onto a wire rack to cool completely. Do not let them sit in the hot pans or they may steam and get soggy on the bottom.
Let the bread cool for at least one hour before slicing.
Make Ahead Tips
Once you've baked and cooled the English muffin bread, you can slice it and store in a bread bag at room temperature for up to 3 days or freeze them for up to 3 months.
To reheat the bread, you can pop slices right into the toaster. No need to thaw them first, you might just need a little more time for them to warm through.
Variations
- Cheesy English Muffin Bread: Stir shredded cheddar with or without diced jalapeños into the dough before baking for kick.
- Cinnamon Raisin English Muffin Bread: Add a pinch of cinnamon and 1/3 cup of raisins to the dough for a sweeter twist.
Serving Suggestions
English muffin bread is the perfect brunch bread to serve for an afternoon tea party. Toast it and then spread it with softened butter or serve with mock clotted cream and your favorite jam.
It would also make an excellent base for peanut butter toast.
You can use this sliced version to make my frozen breakfast sandwiches instead of using regular English muffins or toast it and serve alongside scrambled eggs or use it to dip in a bowl of eggs in purgatory.
More Easy Bread Recipes
I love baking warm, fresh bread for my family. Here are a few more easy recipes I think you'll enjoy at family dinnertime:
📖 Recipe
English Muffin Bread
Ingredients
- Cornmeal for the pans
- 6 cups (720 g) all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons active dry yeast
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 2 cups milk warmed to about 120°F
- 1/2 cup warm water about 120°F
Instructions Start Cooking
- Spray 2 8x4-inch bread loaf pans with cooking spray. Sprinkle cornmeal all over the inside surfaces and set aside.
- Set out a large mixing bowl. Add the flour, sugar, yeast, salt, and baking soda. Whisk everything together and set aside.
- You can warm the whole milk in the microwave or in a saucepan on the stove over medium heat. Use an instant read thermometer to ensure the proper temp.
- Pour the warmed milk and water into the flour and use a hand mixer to beat on low speed for 30 seconds. Once combined, increase the speed to high and beat the mixture for 1 minute or until the dough comes together.
- Spoon the batter into the prepared pans. Sprinkle additional cornmeal over the top. Cover the pans loosely with plastic wrap and let them rise for about 45 minutes in a warm spot. The loaves should double in size.
- Preheat the oven to 400°F. If the loaves are struggling to rise, setting them on the stovetop while the oven preheats can help. Bake the loaves for 20 - 25 minutes or until they are golden brown. Turn the loaves out onto a wire rack to cool, you don't want them to steam in the pans.
- To serve, slice the loaves like a sandwich loaf and toast the slices. They taste wonderful with butter, jam, or peanut butter and can be used in any way you'd use a traditional English muffin.
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