English Muffin Bread

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English Muffin Bread? Oh, yes. Everything you love about English muffins is waiting for you in this loaf of perfectly toastable English muffin bread.

Those nooks and crannies? Those little crevices that hold melting pools of butter? It’s all here. Toasted and slathered with Honey Butter, Everything Butter, Whipped Strawberry Butter, or Homemade Peach Jam, this is the breakfast of my dreams.

Perfectly toast-able English Muffin Bread

English Muffin Bread

This bread is so easy to make, you’re not going to believe it. There’s no kneading, no lengthy steps, truly nothing complicated is required – you don’t even need a mixer.

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You can stir the ingredients for this bread together with a wooden spoon, let the dough rise, scoop it into loaf pans, let it rise once more, and then bake it. That is IT. No joke, this is crazy easy to make.

This bread is so easy in fact, I have three variations of this bread already in the works. Happy bread baking, my friends!

VERY IMPORTANT NOTE – do not slice this bread while it’s warm. Some homemade breads are more forgiving than others when you just can’t resist a warm slice, but English Muffin Bread will not work if you slice it too soon.

The spectacular texture of classic English muffins will develop while it finishes baking on the counter during the cooling process.

Ready Set Dough - the ultimate bread baking book

Easy Homemade Bread

This recipe for English Muffin Bread is an absolute win from Rebecca Lindamood’s new cookbook – Ready, Set, Dough! Beginner Breads for All Occasions.

You already know Rebecca as the author of Not Your Mama’s Canning Book and the creator of Foodie with Family. What you might not know is that she’s one heck of a bread baker – and she makes all of that bread baking look easy with her newest cookbook.

Homemade English Muffin Bread

Despite the fact that I’ve done my share of bread baking, it’s been a long time since I ripped open a packet of yeast. Who could resist a beautifully toastable loaf of English muffin bread? I bookmarked this recipe within minutes of receiving a copy of this cookbook.

Guess what? When Rebecca tells you that homemade bread can be easy, trust her. This is HANDS DOWN the easiest yeast bread I have ever made.

English Muffin Bread - toasted with butter

Want a few more homemade bread recipes? This Beautiful Whole Wheat Sandwich Bread is about as dreamy as a loaf of sandwich bread can be.

Classic Honey Whole Wheat Bread is my favorite homemade bread that tastes like what I remember from childhood. I can never resist slicing the end off a loaf of this bread when it’s still warm from the oven.

English Muffin Bread - toasted with butter

English Muffin Bread Recipe

  1. In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
  2. While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle ¼ cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
  3. Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
  4. Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
  5. Place the pans on the center oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
  6. Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised.
English Muffin Bread is a breakfast dream come true

What Is Shaggy Dough?

Shaggy dough is lumpy, yet mixed well-enough that there are no dry spots of flour. It should be a cohesive but loose ball, not smooth at all.

Unlike traditional homemade bread recipes, this is a very simple, stir it together and then ignore it, kind of recipe.

English Muffin Bread - shaggy dough

Need a great gluten-free bread recipe? Tender High Rising Gluten-Free Sandwich Bread and this Honey and Oat Gluten Free Bread have been hugely popular as well. Along with this Cool Rise Whole Wheat Bread.

I made each of those recipes on repeat every week for several years, while we were dealing with gluten sensitivities. For the whole index of terrific gluten-free baking, you can see them all HERE.

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

English Muffin Bread with jam

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Perfectly toast-able English Muffin Bread

English Muffin Bread

4.94 from 72 votes
English Muffin Bread is sliceable, toastable, and completely irresistible!
Servings: 20 slices

Ingredients 

  • 5 3/4 cups all-purpose flour
  • 2 1/4 cups warm water
  • 1 tablespoon kosher salt
  • 1 tablespoon, plus 1 ½ teaspoons white sugar
  • 1 tablespoon, plus 1 ¼ teaspoons active dry or instant yeast
  • nonstick spray, butter, or oil
  • cornmeal, for flouring pans
  • 1/3 cup melted butter, divided

Instructions

  • In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
  • While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle ¼ cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
  • Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
  • Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
  • Place the pans on the center oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
  • Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised.

Notes

I’ve also made this bread with 3 cups of bread flour swapped in for 3 cups of the all-purpose flour listed in the recipe. The bread flour adds something special to the resulting texture of this bread.

Nutrition

Calories: 161kcal · Carbohydrates: 28g · Protein: 4g · Fat: 3g · Saturated Fat: 2g · Cholesterol: 8mg · Sodium: 377mg · Potassium: 38mg · Fiber: 1g · Sugar: 1g · Vitamin A: 95IU · Calcium: 6mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 12/31/19 – recipe notes and photos updated 2/11/22}

English Muffin Bread
English Muffin Bread with butter and jam

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Brenna Bayardo says

    Our bread wouldn’t get sticky and didn’t rise, even after adding all ingredients and following directions to the letter! I am so sad because we were so excited about this bread2 stars

    • Mary Younkin says

      Hi, Brenna! Is it possible that you might have omitted and/or substituted some ingredients, or overstirred the dough (it should be stirred for just long enough to eliminate dry pockets)? Sorry the bread didn’t turn out very well. I hope that it turns out wonderfully if you decide to make the recipe again.

    • Char says

      Hi, Breanna, I had to add more water to mine due to it being too dry. I also made sure my water temperature was a good one — mid 80’s in my case. It rise nicely, was sticky and bubbly. Just took them out of oven and they look spectacular. I will have to wait until tomorrow to try it though as I baked late today. And I’m looking forward to it. What a great and easy recipe! Thank you, Mary!4 stars

  2. Charlene says

    Excellent recipe though I always have to add extra water to get it sticky and not too dry — still comes out great and one of our favorites. I make it frequently. Just verifying what the serving size is for nutrition information given. Is that per slice like the slice size shown in the picture?5 stars

    • Mary Younkin says

      Hi, Charlene! I’m glad you’ve been loving the muffin bread. Yes, the nutrition information is per slice as shown in the picture. Enjoy, and happy baking!

  3. Jeanne says

    This is the single most amazing recipe!! Making these loaves in 4.5” x 16” bread pans, doubling the recipe to accommodate making two loaves at once. Making and Selling 6 loaves per week in a small mom and pop diner in the premises. Are there variations? Can I add raisins/cinnamon? Cranberries?5 stars

    • Mary Younkin says

      Hi, Jeanne! I haven’t tried mixing raisins/cranberries into this particular recipe before, but I’m sure it would work out nicely. Enjoy, and happy baking!

  4. Diane Woods says

    Good morning. Thanks for all your recipes. I am assuming that in Step One, I should cover the dough with the sprayed wrap? (The reason why I am checking is because I always get in trouble when I assume! 🙂

    Thanks!

  5. Byron Nottingham says

    I’m another who had to add more water to the dough. I am guessing that’s because I used a high-protein all-purpose flour from King Arthur. Perhaps that was the case for the others who ran into this. Your swap to “bread flour” was pretty similar, so wondering if you also needed more water? Thanks for the wonderful, simple recipe which I intend to try with sourdough starter next time (which shouldn’t change much, just take more time to rise).5 stars

    • Mary Younkin says

      well, I’m not sure exactly what that would accomplish in a yeast bread recipe, but feel free to try it and let me know how it turns out for you.