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}
Michelle says
This was by far the BEST tasting bread I’ve ever made! I did with half organic AP flour and half organic whole wheat flour. Delicious!
Mary Younkin says
I’m so glad that you love the bread, Michelle!
joanne m burns says
souonds good
Mary Younkin says
I hope that you love it, Joanne.
Missie says
What temp should the water be? Not sure what “warm” is…..
Mary Younkin says
For me, that’s warm from the faucet, not boiling or too hot to touch. Between 90-110 degrees is considered warm.
ilaine says
If you don’t use cornmeal, do you need to flour the bottom of the pan or can you use parchment paper?
Mary Younkin says
Sure, I imagine you can use parchment, though I have never tried it. Just greasing the pan will work as well.
MaryAnne Emery says
Have made this twice so far and it is amazing.
Mary Younkin says
I’m so happy to hear that you’re enjoying the bread, MaryAnne.
Denise says
Did you use “instant” yeast, active dry or rapid rise?
Mary Younkin says
I use active dry yeast most of the time, but both will work, Denise.
Karen says
In step 1, it says to spray a piece of plastic wrap. And, place the bowl in a warm place. Do you mean to cover the bowl with the plastic wrap?
Mary Younkin says
Yes, Karen. You’ll place the wrap with the oiled side down over the rising dough – oiling it this way prevents sticking.
Elizabeth Inman says
I made a traditional batch of bread today which was good and this which was Excellent!! Immediately became our favourite bread. Thanks so much for the recipe (which has now been laminated).
Mary Younkin says
What a compliment! I’m so glad you love the bread, Elizabeth!
Kelly J Mattson says
This bread was really easy and turned out delicious! It will be on my “regular” list of baking, for sure
Mary Younkin says
I’m so glad you’re enjoying the bread, Kelly!
Linda says
Hoping to make this bread today….might you have the pan dimensions? Want to ensure I use the proper size. Looks delish and your directions are great. Thanks for sharing!
Mary Younkin says
My pans are roughly 4×8, however it will work in a larger pan. Happy baking, Linda!
Linda says
That was my guess…thanks for confirming and the speedy reply! Rainy afternoon here…perfect for the smell of fresh bread! Thanks, again! Love your site!
Kristen says
Hello – I do not have glass loaf pans – only metal and not find a glass one that will arrive when I need it. What adjustments do I need to make for metal pans?
Thanks!
Mary Younkin says
I’ve never used a glass pan, so you’ll be just fine with the metal pans you already own, Kristen. Happy baking!
Ed Trouskie says
I’ve made this bread a couple of times now, like it a lot. Last time I made it, I used a Pullman pan, one long loaf. Worked out perfectly. Makes fantastic grilled cheese sandwiches.
Mary Younkin says
I’m so glad that you are enjoying the bread, Ed!
David says
Can I let it rise for a few hours covered in a bowl on the counter or alternatively overnight in the fridge to develop flavour. Can I use 1 Tbsp of yeast. I currently do a recipe that DEMAND 2 Tbsps of yeast. The reason I ask is I do a no knead bread and use 1/4 tsp yeast and let rise 18 hours.
thanks
Mary Younkin says
I have no idea how this will work with those changes, David. I’ve only made it as written.
Ed Trouskie says
Mary, it’s me again. I tried a change in the preparation: I measured out the flour in 2 containers, 1 with 2 cups of flour, the balance of the flour in another container. I then added the balance of the ingredients to the 2 cups. Blended very easily then added the balance of the flour. Blended quickly. It’s in the oven right now. I think it will be cooled enough for lunch. 😋
Ed
Mary Younkin says
I’m so glad you like it, Ed!
MaryAnne Emery says
I made this bread and immediately fell in love with the taste and texture. It has become my family’s favorite. I added cinnamon and raisins and the result is incredible.
Maria Baker says
My mother used to make English Muffin Bread when I was little. I remember it was SO DELICIOUS. I’m trying your recipe…waiting for the dough to rise. I’m so excited. I hope this brings back my childhood!😆 will let you know and thankyou!
Mary Younkin says
I hope that you love it as much as we do, Maria.
Virginiafl says
Im learning to make bread at 81
Mary Younkin says
That’s awesome, Virginia.
Ann Marie says
Is the yeast measurement 1 standard packet? Also, if you don’t have cornmeal can you just skip that?
Mary Younkin says
Yes, you can skip the cornmeal. However, without it, the bread won’t taste as much like English muffins. You’ll need slightly more than a packet of yeast.
Dale says
Made this bread along with some homemade strawberry rhubarb jam. It was definitely a win win!
Mary Younkin says
That sounds perfect, Dale.
Beth says
I’ve been making bread every few days for months, trying different recipes. This one is, by far, a family favorite for breakfast bed. It’s super easy and pretty much perfect. I love that it makes two loaves so I can surprise my parents or neighbors with one.
Thank you so much for sharing!
Mary Younkin says
I am so happy to hear that you love the bread, Beth!