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.

Toastable 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.

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.

English Muffin Bread - rising before baking

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 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 develops while it finishes baking during the cooling process.

English Muffin Bread - ready to bake

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.

Ready Set Dough! Beginner breads for all occasions!

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 is a perfectly toastable homemade bread that everyone loves!

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.

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. I made each of those recipes on repeat every week for several years, while we were dealing with gluten sensitivities.

Homemade English Muffin Bread

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 1/4 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.

Everything you love about classic English Muffins in a toastable homeemade bread!

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.

photo of shaggy dough

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English Muffin Bread

English Muffin Bread

5 from 28 votes
English Muffin Bread is sliceable, toastable, and completely irresistible!
Pin Print Review
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 1/2 teaspoons white sugar
  • 1 tablespoon, plus 1 1/4 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 1/4 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!

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No one can resist a slice of this English Muffin Bread

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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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    • Mary Younkin says

      I have never tried this as a gluten free recipe. There are several excellent gluten free breads here on the website, but unfortunately, I can’t speak to converting this particular one, Kevin.

  1. Janet says

    Hi Mary, When you divide the dough to split between the pans, do you press out the air of the first rise, the usual bread method, or do you handle it gently to retain the bubbles of the first rise? Thanks for your help 😊

    • Mary Younkin says

      I don’t intentionally press the bubbles out, but I’m not especially delicate with it either, Janet. It’s a fairly shaggy dough throughout both rises.

  2. Lisa says

    I was wondering if there is a certain size loaf pan that I should use? This recipe looks easy enough and definitely yummy…I can’t wait to make it.5 stars

  3. Diane says

    Thjj in a recipe calls for 2 1/4 water and the ready set dough recipe calls for 2 3/4. Which is correct?

    Than in s

    • Mary Younkin says

      I’ve adapted the scale of this recipe a bit for size, Diane. 2 and 1/4 should work for the recipe on my site, and 2 and 3/4 for Rebecca’s recipe.

  4. Cheryl says

    I haven’t made it yet but our bakery went our of business and their English muffin bread was the best ever. I’m wondering about baking soda or baking powder as other recipes have this. What’s the difference?

  5. jenny says

    This bread is delicious. I have made it twice now and both times I have had to add a full additional cup of warm water to make my dough look shaggy like the picture your provided (thanks for the pic its very helpful). So my question is, is it really 2.25 cups of warm water? If I only use that amount there is a lot of flour I can’t get incorporated and it certainly is not moist or shaggy at all. What are your thoughts?

    • Mary Younkin says

      Absolutely adjust until the texture looks right, Jenny. Sounds like you’ve figured it out. The humidity in the area, the time of year, any number of things can affect bread baking. Sometimes it’s 2.25 cups exactly, and other times, like you, I have to add a good bit more a little at a time.

  6. Andy says

    I love english muffin bread. I started to bake loaves of this for my kids and found that it is much closer to english muffin flavor by substituting sugar with malt powder and substituting water for buttermilk. Otherwise my recipe is very similar. Enjoy!!! it really is a cherished treat in our home.

  7. Becca B says

    This was SOOOOOOO good!!! It came out of the oven 20 minutes ago and half a loaf is already gone! My grandfather used to take us to a restaurant that served this bread and we were all sad when it went out of business (long ago). Once in a while I’ll try to make it again and most of the time, it doesn’t taste quite right. This time it did!!!! Thanks so much!!!5 stars

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