English Muffin Bread
Upgrade your morning breakfast routine with this quick and easy English Muffin bread! Get all the flavor plus the nooks and crannies of an English muffin in an easy to bake loaf. With no kneading, one rise time, and less than 30 minutes to bake, this bread is the perfect way to start your day!
English muffins have long been one of my favorite breakfast foods. My dad loved them, and so we always had them in the house growing up. He enjoyed his toasted and slathered with butter and his favorite jelly while I preferred mine toasted with peanut butter and jelly.
During college, I got away from eating English muffins for breakfast, but a few years back my husband and I went on an English muffin kick. I tackled homemade English muffins and stumbled across a recipe for English muffin bread. It has all the flavor and texture of English muffins, in an easy-to-make bread. Win-win!
What is English Muffin Bread?
English muffin bread is the loaf version of English muffins. The traditional English muffin we know today was invented in the 1800’s by Samuel Bath Thomas. These round savory muffins are soft and chewy with nooks and crannies that are perfect for pockets of butter and jam to pool into.
Also called English toasting bread, this easy English muffin bread takes everything you love about English muffins and turns it into a soft loaf perfect for your morning breakfast, sandwich bread, or an afternoon snack!
What Makes English Muffins Different from English Muffin Bread?
Some of the most notable differences between English muffins and English muffin bread include:
- Shape – Traditional English muffins are round, fluffy discs of bread while English Muffin bread is a loaf.
- Kneading – English muffins require kneading to activate the gluten while this bread is a no-knead masterpiece.
- Rising – It takes two rise times for English muffins while the English muffin bread requires only one.
- Baking – You cook English muffins on a griddle and this loaf bakes in the oven.
While they may have a few differences there is one huge similarity – those craggily nooks and crannies!
How to Make English Muffin Bread
This bread takes less than 30 minutes to bake, so you can easily have it completely done, start to finish, in less than 2 hours. You pretty much can’t beat that for a loaf of homemade, yeast-based bread.
Gather Your Ingredients
With just a few pantry staple ingredients you can have a loaf of this bread on your table in no time!
- Flour – Use all-purpose flour for this bread recipe.
- Sugar + Salt – The sugar feeds the yeast to help the dough rise and the salt gives a little flavor to the loaf.
- Instant Yeast – This acts as the leavening agent in the bread which allows the loaf to rise and creates air pockets that bake into the nooks and crannies.
- Baking soda – A small amount of baking soda helps brown the crust in this bread recipe.
- Milk, water, oil – Warmed together to activate the yeast and provides a liquid that turns the dry ingredients into a soft dough.
- Cornmeal – For sprinkling in the pan and giving the bread the same finish as a traditional English muffin.
How to Make the Bread
The best part about this bread is how relatively quick and easy it is to throw together. Here’s how you make it:
- Whisk together flour, sugar, salt, baking soda, and instant dry yeast in a large mixing bowl.
- Combine milk, water, and oil in a separate microwave-safe bowl.
- Heat the liquid mixture to between 120°F and 130°F. Stir together well before measuring the temperature to get an accurate reading.
- Pour the hot liquid over the dry ingredients in the mixing bowl.
- Beat at a high speed for 1 minute. The dough will be very soft.
- Lightly grease an 8½” x 4½” loaf pan, and sprinkle the bottom and sides with cornmeal.
- Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the dough with plastic wrap sprayed with nonstick spray and let the dough rise until just barely crowned over the rim. This will take about 45 minutes to 1 hour, if the liquid was heated to the correct temperature and the kitchen isn’t very cold.
- Preheat the oven to 400°F, while the dough rises.
- Once risen, remove the plastic wrap and bake the bread for 22-27 minutes, until it’s golden brown and the interior temperature is 190°F.
- Remove from the oven, and after 5 minutes, turn the pan onto a cooling rack. Allow bread to cool completely before slicing.
What are the benefits of English Muffin Bread?
While I have learned over the years it’s not as difficult as I once thought it was to make a batch of English Muffins, this English Muffin bread might have them beat.
- It takes half the time to make this loaf of bread.
- The nooks and crannies that are perfect for butter, jam, or peanut butter are still there.
- An easy to slice loaf allows you to slice thicker or thinner pieces based on your preference.
- No kneading or multiple rises makes it the perfect beginner bread!
Spread, Slather, and Serve
While you can’t beat a warm, fresh-from-the-oven slice slathered with butter, these nooks can carry so much more! Here are a few of my favorite ways to eat English muffin bread:
- Top with peanut butter and jelly for an elevated PB&J.
- Use it as the bread for your favorite sandwich.
- Toast with butter and some fresh jam.
Recipe notes
If you don’t have a thermometer to measure the temperature of the liquid, use your index finger. The liquid will feel quite hot (hotter than lukewarm), but not so hot that you would need to pull your finger away immediately.
The best pan to use for this English muffin bread is an 8½” x 4½” loaf pan. I like to use this one.
Some bread can be more forgiving when they are sliced while they are still warm, but this is not one of them. Allow the loaf to cool entirely before slicing with a serrated bread knife and enjoying to ensure your bread sets up correctly.
Storing, Freezing, and Reheating
Once your bread cools completely, you have a few options for storing depending on what you plan to do with the bread after it’s made.
- Storing – Place the cooled English muffin bread in an airtight container or wrap tightly in plastic wrap for up to 5 days.
- Freezing – I recommend pre-slicing the bread before freezing to make it easier to thaw. Wrap tightly in plastic wrap and place in a freezer-safe container or resealable bag for up to 3 months.
- Reheating – Microwave the frozen slices for about 20 seconds to defrost, then toast according to your preference.
Try These Bread Recipes Next
English Muffin Bread
Give your morning routine an upgrade with this English muffin bread! Make a warm toasted slice slathered with melted butter and jelly or try my favorite, toasted with peanut butter and jelly – you really can’t go wrong!
If you make this English Muffin Bread and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
English Muffin Bread
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons (1.5 teaspoons) salt
- ¼ teaspoon (0.25 teaspoon) baking soda
- 1 tablespoon instant yeast
- 1 cup (240 ml) milk
- ¼ cup (60 ml) water
- 2 tablespoons vegetable oil or olive oil
- Cornmeal, to sprinkle in pan
Instructions
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
- Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft.
- Lightly grease an 8½" x 4½" loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Spray a piece of plastic wrap with nonstick cooking spray, cover the dough, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than ¼-inch over the rim. This will take about 45 minutes to 1 hour, if the liquid was heated to the correct temperature and the kitchen isn't very cold.
- While the dough is rising, preheat the oven to 400°F.
- Remove the plastic wrap, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
- Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Notes
- Equipment: 8½" x 4½" loaf pan.
- Sugar: You can substitute honey for the sugar.
- Milk: If you need a dairy-free alternative, you can use unsweetened almond, cashew, or oat milk.
- Oil: You can substitute canola oil or olive oil for the vegetable oil.
- Storing: Place the cooled English muffin bread in an airtight container (or wrap tightly in plastic wrap) for up to 5 days.
- Freezing: I recommend slicing the bread into slices before freezing to make it easier to thaw. Wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
- Reheating: Microwave frozen slices for about 20 seconds to defrost, then toast according to your preference.
- Recipe adapted from King Arthur Flour
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
way to dry, i do not think it will rise, too crumbly 3/17/23
Oh WOW!!! I made this bread EXACTLY as the recipe stated for the first time today and it turned out so good. Perfect for sandwiches. I made buttered toast and it was great. This will be our favorite yeast bread recipe. It was so easy to follow the techniques. It sliced beautifully. Thank you!
I found a recipe for English Muffin Loaf back in the 70s that included a microwave version, but it was using a 700 watt microwave. Loved the loaf, but now microwaves are much more powerful as mine is 1250. Any suggestions on how to covert your recipe for microwave?
This bread was very easy to make and absolutely delicious! I could see how it tasted like English muffin though. Did I do something wrong?
tried the English Muffin bread. very good. I was surprised how much yeast was required.
Loved this English Muffin Bread, so easy and quick for a yeast bread. Great texture and a nice yeasty flavor. I’ll definitely make it again. I don’t often bake with yeast, this one turned out perfect.
I’ve been making this King Arthur bread recipe for years and love it. You said your recipe is adapted from King Arthur, but I don’t see any differences in either of the recipes?
This is my family’s absolute favorite bread. I made two loaves last night for dinner tonight (with four kids, one or two spouses, two grandsons, my parents, my husband and I), and there will be none left when all is said and done. I told my youngest that I will endeavor to make this bread every weekend to have for the following week.
The first time I made this English muffin bread, it stuck tight to a greased glass bread pan. Turned to parchment paper, with a strip running the length, and a square the width. Now it removes easily.
I’ve used half unbleached all purpose flour and half fine whole wheat flour (atta), and it’s as light as with only all purpose. I also replaced the milk with buttermilk I needed to use up, and it was even better.
If only the batter didn’t climb up the beaters to where they snap into the mixer. Messy!
I made this did exactly step by step it’s been 2 hours doe not rising much what happened
Hi Bob, Was the mixture the correct temperature (did you use a thermometer)? It being too cold or too hot could have affected the yeast.
Can I use melted butter instead of the oil?
Hi Katie, Usually using oil vs butter will change the texture, but with such a small amount, I think you might be okay using that substitution.
I’ve made this bread twice and it’s been tasty…I’m just confused as to why it turned out because it rose in about 30 minutes but needed at least 45 minutes to bake. I’m not worried because it turned out, but just wondering why the variation. Any ideas?
Rise time can vary widely based on the temperature and humidity level in a kitchen, so I wouldn’t worry too much about the short rise time compared with baking time as long as the final product turned out just fine.
This is the first east bread I’ve ever tried making, and it is a success! My daughter and I aren’t huge bread fans, but we kept eating and eating this today. Thanks!
Has anyone tried this with wheat or another flour type?
I’ve got this recipe now listed as ‘easy and good’ in my recipe book. The loaf didn’t make it to the next day, the family and I had it for breakfast, lunch and tea either plain, toasted, with and without butter. Thank you BEB!
I tried this recipe today and it was perfect !! Thank you so much for the amazing way !
Great bread! I made it early in the week and we ate it up with peanut butter, as garlic bread, and as morning toast with jam. Now I am making a 2nd loaf to thank a friend. Great recipe!
I love how fast you can whip it up. I made this for dinner to go with some home made chicken soup and it was declared yummy by the 5 year old and delicious by the man. We’re big toast eaters as well so this is a keeper.
I will also admit to strategically making my work lunch first so that I could have the last of it for my chicken salad sandwich. Hey, gotta pay the baker.
Thank you.
I planned to make the English muffin bread recipe from Cook’s Country, and once I read your post, I decided to give them a try. I had trouble with the CC recipe, it didn’t rise properly. So I just made this recipe, and it came out perfectly, gorgeous!!! I am trying the CC recipe again, and I seem to have same trouble. Surprising as CC is always reliable. We’ll be eating muffin bread for a while! Thanks for the post.
I love English muffins, but they have always looked like so much work to me. I love this version!!
Made this bread for the first time yesterday. A huge hit with my family, just about ate the whole loaf. I’ve never make bread before, other than in the bread machine, and this was so easy to make and turned out perfect! Thank You!!!!
Michelle, this bread looks great. I’ve not tried out a yeast based bread yet, but this may be the place to start!
Also wanted to drop by and let you know I nominated you for The Versatile Blogger Award. I love following your posts!! If you want to check out the details, they’re on my blog:
http://attemptingdomestication.com/?p=460
Oh, this is going to be a must make this weekend. And I’m with you, definately peanut butter, but for me, no jelly.
Thanks, I am so going to try it, looks yummy and easy enough!
I LOVE English Muffin Bread! Fresh blackberry preserves, on toasted slices, that’s pure heaven.
I flagged this recipe on KAF a while ago, but had completely forgotten about it. Thanks for the reminder, yours looks great!!
Oh, my, this is a gorgeous loaf! What a great entry level recipe. I LOVE EMB anytime, anywhere. :)
Oh wow! My mom saved an old recipe clipping from the 80s for English Muffin Bread. I always overlooked it with skepticism, but this post is making me consider trying it out!
Thanks for sharing! Have pinned it!
I had often made English Muffin bread. Partly because I love the taste and partly because, as in this recipe, it is so darn easy to throw together. Your loaf looks wonderful.
I love this idea so much! I am a huge fan of English muffins, they are so divine with a little cream cheese and strawberry jam!
This sounds so good topped with some black raspberry preserves. Thanks for sharing.
I have a loaf in the oven. We are having breakfast for dinner, so this bread should be a nice addition.
I’ve never tried an English muffin so no idea what’s my favourite way to eat it but this does look delicious!!
I didn’t know you were allowed to do such a thing. I really think I’m going to be baking this Sunday morning. My mom’s homemade Egg McMuffins will never be the same :)!
This looks amazing, but for food intolerance reasons, I can’t use milk, soymilk, or non-dairy creamer. Can you suggest any other substitution for the milk in the recipe? My family would love this, once I can make it with ingredients that won’t make them sick.
Thanks in advance!
My mother would always cook with almond or rice milk. She has even used coconut milk (though there is sometimes a slight coconut taste, just depends on the recipe). It may be just me, but I never noticed a different taste when she used almond or rice milk than if she were to have used regular milk.
Maybe one of those substitutions would work for you?
I wasn’t sure how those other milks would work. In the past, I’ve used rice milk, but it’s so thin. And while I’ve never worked with almond milk, I was afraid it would taste too nutty. I think I will just have to suck it up and try one of them, though, because this bread looks too good not to make!
Thanks for the advice!
I was going to suggest rice or almond milk as well. Let me know how it turns out!
Have you tried soy. My son is allergic to anything dairy and corn so no corn meal on the edges. What is that for?
Thank, Christina
Christina, the cornmeal dusting is (I believe) to achieve the same texture on the outside surface of the loaf as is on store-bought english muffins. Good luck.
Thank you for a great recipe. I already have a loaf in the making.
I’ve been meaning to try this for a while. It looks so yummy!
Just posted about English Muffin Bread on my blog today, too! Great minds – I tell you! Added some whole grains to my version and a recipe for quick strawberry preserves to go along with it- you know how delicious it is toasted with butter and jam. Yum!
Forgot to mention how much I love your blog in my excitement over sharing the same blog topic. Big Fan!
How cool does this sound…I want!
I love english muffins! I have seen a few recipes on pinterest for a loaf like this. Yours looks perfect! I NEED to try it!
I LOVE English muffin bread! I always buy this from the store and use it make french toast. The bread is sturdy so it makes amazing french toast! Will try this recipe..
Yum! I was planning on doing a roast tonight, and this will go perfectly with the gravy.
Is there a specific brand of yeast you recommend?
Hi Jeri, I use Red Star or Fleischmann’s.
This recipe is so similar to the Sixty Minute Bread recipe I use, and it’s wonderful.
I can’t wait to try your recipe. Wondering how the addition of baking soda and the substituting of milk for some of the water is going to affect both the taste and texture of the bread.
Think I’ll eat mine toasted with butter and red plum jelly. Can’t wait.
Thanks for the recipe.
I can hear it screaming: Toast me! Butter me! EAT me!! :D
What a great find! I have saved your recipe for English Muffins, but haven’t made them yet (like so many other things!). Sounds like this is much easier so I think I will start with this one!
My favorite way to eat English Muffins is in an egg sandwich. My mom taught me the clever trick of making scrambled eggs in the microwave in a ramekin. While that’s cooking, I toast my muffin. When the egg is almost done, I put some cheese on it to allow it to melt, then put it all on the toasted muffin. It’s a delicious and easy breakfast that takes a little over a minute to make!
What a great breakfast tip! Love it!
Went to a Michael Symon restaurant a few weeks ago and I ordered the burger (w/fried egg of course!) and it was on a toasted english muffin! A wonderful surprise and a tasty one at that…especially for an english muffin lover!
me and kneady / yeasty breads aren’t friends… I think I can handle this one :)
Fabolous Recipe! I’ve been wanting to try English Muffin Bread. I just love all the nooks and crannies, smeared with peanut butter and strawberry jam! Yum!
The texture of that bread is simply perfection!
I’ve made this recipe from KAF a few times now, and it couldn’t be any easier. We like to use it for breakfast sandwiches. I’ve also had good success substituting a cup of white whole wheat flour for some of the all-purpose. I haven’t made any in awhile, so I think I need to whip up a loaf!
childhood favorite: cinnamon raisin english muffin, with chunky peanut peanut butter, and cinnamon sugar sprinkled on top! On another note, being from the ‘burgh, have you ever tried the english muffin bread from Loafers? A rarely buy bread, but when I do, it’s from there!
Oooh I am going to try your cinnamon raisin English muffins w/chunky PB & cinnamon sugar! I have currently been eating plain English muffins with cinnamon-raisin peanut butter (from Peanut Butter & Co) – very similar tastes we have! I haven’t been to Loafers, will have to get there and try their bread!
Looks great! English muffins toasted, then dressed like a pizza, and a quick broiler treatment was something Mom would make for a snack for my brothers and I.
My MIL makes this bread and my husband is always mentioning it. I think it is best toasted with a little butter and strawberry jam. Will have to try this recipe!
How interesting – I had no idea English muffins could come as a loaf! Looks delicious :)
Looks interesting! In England they call English muffins, muffins and blueberry muffins American Muffins. We have some very confusing conversations in our house sometimes.
I love english muffins, too! And I love fool-proof recipes, as well :)
This looks awesome! I love English muffins many, many different ways. Peanut butter being the obvious choice, but they’re also delicious when spread with those little Laughing Cow cheese wedges, or as a bun substitute for a cheeseburger!
I grew up eating soooo many English Muffins and they were a college staple with PB&J. I need to make this bread for old times sake!
mmmm … looks tasty!
Looks delicious. I’m all for an easy bread recipe.
Looks fantastic! These pictures are beautiful – and I can’t wait to try the bread!
After trying my hand at making my first yeast bread and having it not rise too much, I think this loaf would be a great way to “try again.” Plus, I love English muffins, so I don’t have much to lose :)