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.
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.
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.
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.
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.
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 Recipe
- 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.
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.
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
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
Nutrition
{originally published 12/31/19 – recipe notes and photos updated 2/11/22}
Linda says
I know this is a crazy question, when you say warm water, what temp ranges are you referring to? Learning to bake bread is one thing I want to master this year. Happy New Year!
Ron says
I am not Linda but have baked bread for a long time. Most bread recipes that say “warm water” mean warm to the touch of your fingers but not hot. So zap some drinking water in the microwave for 30 to 45 secs or so before adding – depending on your microwave. (Never use warm water out of the tap – it can carry harmful bacteria.)
Karen M. says
Usually it should be around 110 degrees. Hope that helps.
Mary Younkin says
Hi Linda! This is an awesome recipe to start with for bread baking. It really couldn’t be any easier. You’re looking for slightly warmer than lukewarm. Definitely not hot, and like Ron mentions, I typically just microwave tap water for about 30 seconds.
Linda says
Thanks all for answering my question. Our household eats a lot of bread and this seems like the perfect recipe to start with.
Larry says
I eat an English muffin topped with eggs most mornings and this looks like a delicious alternative
Mary Younkin says
That’s my breakfast plan today, Larry!
Sandy says
What size loaf pans are used?
Mary Younkin says
My favorite pans are 4×8, Sandy. That said, this is a very forgiving recipe, so if your pans are larger, it will just make for a slightly shallower loaf.
Moira says
Hi Mary, This recipe looks fabulous. I have 2 bread tins that are 4 1/4″ x 8 3/4″ but the photo of yours looks like yours are larger, especially longer. I’m wondering if I should get larger tins.
Mary Younkin says
Your bread pans will work fine, Moira.
Porto says
That looks delicious !!! A great treat for Valentine’s Day breakfast.
Mary Younkin says
I hope you love the bread!
Sal Dorion says
Can’t wait wait to try the muffin bread. THanks
Mary Younkin says
I hope you love it, Sal!
Debi Kelley says
What am I doing wrong. First batch I threw out because it didn’t rise in the bowl. Made a decision d batch, double checked measurements and it still wasn’t like it should be. After an hour rising in the pans and they weren’t to the top.
Mary Younkin says
Hi Debi, is there any chance your yeast has expired? Even when I’m buying it fresh for a recipe, I check the expiration date. How cold is your house? Was the dough in a warm place? I keep mine on top of the stove with the oven on. Lastly, did you bake the bread? Or did you just toss the dough?
Debi Kelley says
I tossed the first batch but baked the second. I check the dates. I’m eating a slice for breakfast as I type so it’s not bad. Just did not rise up more than 2/3 of the
Pan. I will try again. I love the flavor. Very dense.
Selma tannenbaum says
Delicious It was tough waiting for the loaves to cool, but glad I did. Really delicious. Will have a slice tomorrow morning for breakfast . Can’t wait
Mary Younkin says
oh, YAY!!! I’m so happy to hear that you love the bread, Selma.
Kay says
Love your recipes! I’ve shared your Christmas Cranberry Cake across California and New Mexico. I understand that it’s spreading thru numerous neighborhoods~!! I’ve purchased one of your three cookbooks and will soon purchase the other two. Keep your recipes coming….. I love the quick, easy simple to make recipes that look and taste like I slaved in the kitchen all day….. Thanks from New Mexico
Mary Younkin says
I’m so happy to hear that you are enjoying the recipes, Kay!
Beth says
You were so right about this bread. It is scrumptious and so easy to make. I will be making this again and again. Thank you for this wonderful recipe.
Mary Younkin says
I’m thrilled that you love the bread, Beth!
Scott says
So to swap out the 3 cups of regular flour for 3 cups of bread flour as directed in the notes at end of recipe…….Are you saying to stil use a total.of 5 3/4 cup flour as recipe calls for….BUT to use 3 cups bread flour PLUS the remainder 2 3/4 cup regular flour blended all together? Just didn’t want to make any assumptions…Thanks for your help! 🙂
Mary Younkin says
Yes, that’s correct. 3 cups bread flour, plus 2 3/4 cup all-purpose flour. Happy bread baking, Scott!
Cathy says
Has anyone tried this with whole wheat flour?
Mary Younkin says
I’ve used bread flour, but haven’t tried whole wheat, Cathy. It should work fine though.
Pam Bender says
Mary, i know you sometimes cook gluten free. Have you tried this recipe using gluten free flours? My husband mentioned the other day when we were shopping that he missed english muffin bread. I’d like to surprise him.
Mary Younkin says
I haven’t tried this particular recipe with GF blends, Pam. I may play with that this coming month though, as I just bought GF flours to use when baking for friends. If you go to the recipe index here on the site, there’s a section for GF baking and there are a lot of bread recipes there. I hope that helps!
Debra Kelly says
Self rising flour ok to use?
Mary Younkin says
Hi Debra, if you were to use both self-rising flour and yeast, your bread would likely rise too much, which can cause the top to crack and even cave in. It will also affect the flavor. Since self-rising flour already contains salt, using it in a recipe that calls for additional salt, such as one written for yeast bread, will make your bread too salty. If you only have self rising, I’d stick with a quick bread recipe vs a yeast bread.
Martha Willis says
Can you make this bread in a bread machine?
Mary Younkin says
It really isn’t necessary, Martha. There’s no kneading in this recipe.
Pat Waite says
Been making the English Muffin Bread
For about 30 years. Mostly the same recipe
Have given as gifts at Christmas and most people have looked forward to each year
I can no longer eat it because of gluten issues.
Mary Younkin says
I love that you have such great memories of this bread, Pat.
Carol K says
I’d love to make this bu wondering if I can lightly coat pans with flour and leave out the cornmeal?
Mary Younkin says
I’m sure that will work, Carol. The bread won’t have quite the same English Muffin flavor and taste, but it will still be good.
Nancy S says
I just made today, very delicious and very easy. I made in 8″ loaf pans. While we are all social distancing, I thought it would be a great time to try out some new recipes. So glad I tried this one. Thank you for sharing.
Mary Younkin says
I’m so glad that you’re enjoying the bread, Nancy!
T Montgomery says
My first time ever to make English muffin bread. The store that I shop at was totally out of bread! So I decided it was time to make my own …how hard can it be? Especially with your amazing recipe! Made two perfect loaves…I’ll be baking “shelter in place” quite a few more loaves❣️
Mary Younkin says
I’m so glad that you are enjoying the bread and that the recipe was helpful!
Diane says
I was only able to find bread flour ….can I use that instead of all purpose flour?
Mary Younkin says
Yes! I love this with bread flour, Diane.