Love this no-knead, pantry-friendly English Muffin Bread? Check the Bread Recipes section for more homemade bread ideas.
English muffins are a comfort-food classic: craggy, full of holes, moist inside, with crunchy, toasty cornmeal on the outside that leaves satisfying little crumbs on your fingers. They work with everything—pizza toppings, melting butter and jam, or a fried egg with hot sauce.
This English Muffin Bread captures everything you love about English muffins but in a loaf. It’s simple, economical, and much easier to make in larger quantities than individual muffins. The texture—nooks and crannies, moist crumb, and cornmeal-studded crust—makes each slice ideal for piling high with butter, jam, sauce and cheese, or egg and hot sauce.
The method is straightforward and suitable for beginning bakers. You don’t need special equipment or unusual ingredients. The dough is sticky and shaggy, so you mix it by hand or with a paddle attachment until just combined, then let it rise until bubbly and puffy.
One crucial tip: wait until the bread has completely cooled before slicing. As the loaf cools it continues to set; slicing while still warm can yield a gummy texture. Patience here is rewarded with a proper crumb that toasts beautifully.
For the best toast, avoid the pop-up toaster. Instead, brown the slices in a generous puddle of melted, salted butter on a cast-iron skillet or heavy griddle over medium-high heat. Aim for deeply browned centers and slightly blackened edges—take the time to toast thoroughly, flipping once, and enjoy the contrast of a crispy, buttery exterior and a soft, moist interior.
This recipe scales well. The full batch makes multiple loaves, which is perfect for larger households or freezing. If you prefer fewer loaves, a half-size version is included. The method is the same regardless of quantity.
What you need for English Muffin Bread
- All-purpose or bread flour
- Instant yeast
- Kosher salt (if using table salt, reduce the amount)
- Sugar
- Warm (not hot) water
- Cornmeal or semolina
- Butter or oil
- Non-stick cooking spray
- Plastic wrap
- Mixing bowl and spoon or sturdy spatula
- Loaf pans
English Muffin Bread
A simple golden-brown loaf with crags, holes, and crunchy cornmeal—perfect for toasting and topping. Beginner-friendly and budget-conscious.
Ingredients
Standard Recipe (3–4 loaves)
- 5 1/2 cups warm-to-the-touch water (not hot)
- 2 tablespoons kosher salt
- 3 tablespoons sugar
- 2 tablespoons plus 3/4 teaspoon instant yeast (about 3 packages)
- 11 1/2 cups all-purpose or bread flour (about 3 lb 1.5 oz; you can use a mix)
Half-Size Recipe (1–2 loaves)
- 2 3/4 cups warm water (not hot)
- 1 tablespoon kosher salt
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1 tablespoon plus 1 1/4 teaspoons instant yeast (about 1 1/2 packages)
- 5 3/4 cups all-purpose or bread flour (about 1 lb 9 oz)
Also needed
- Non-stick cooking spray
- Cornmeal
- Plastic wrap
- Melted butter for brushing
Instructions
To prepare the dough
- Stir all ingredients together in a large bowl (or in a stand mixer with a paddle) until just combined. The dough will be shaggy and very sticky.
- Spray a piece of plastic wrap with non-stick spray and cover the bowl loosely. Let the dough rise in a warm, draft-free place for about an hour, until bubbly and puffy.
- Spray three standard loaf pans (about 8.5″ x 9.5″) with non-stick spray and sprinkle a thin layer of cornmeal in each. Tap out excess.
- Spray your hands and divide the dough evenly between the pans. Fill each pan to no more than halfway. Use an extra pan if needed.
- Spray pieces of plastic wrap and lay them loosely over each pan. Let rise again in a warm, draft-free place until the dough is bubbly and just peeks above the pan edge.
- Preheat the oven to 350°F while the loaves rise.
Baking and finishing
- Place the loaf pans evenly spaced in the oven. Bake for 30 minutes, then remove one pan at a time and brush the tops with melted butter. Rotate pans front to back and bake an additional 10 minutes or until lightly golden.
- Immediately turn the loaves out onto a cooling rack and brush again with melted butter. Cool completely before slicing.
- Store tightly wrapped at room temperature up to one week. For longer storage, wrap cooled, unsliced loaves in two layers of plastic wrap and one layer of foil; freeze up to 3 months. Loaves can be thawed or sliced from frozen before toasting.
Nutrition (estimate per serving)
Calories: 252 kcal; Carbohydrates: 53 g; Protein: 7 g; Sodium: 658 mg; Potassium: 75 mg; Fiber: 1 g; Sugar: 1 g; Calcium: 12 mg; Iron: 3.1 mg.
Nutritional information is an estimate. Calculate using the ingredients you use for precise values.
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Originally published February 2012; updated March 2020 with improved notes.