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This quick and easy, no-knead, yeast bread tastes just like a toasted English muffin. Perfect for breakfast with jam & butter, or even for making your favorite breakfast sandwiches.
One of our favorite breakfast foods is a toasted English muffin with butter and strawberry jam or peanut butter and sliced bananas. Store bought English muffins tend to be pricey, with a package of six costing anywhere from $2.50-$5.00 per package. That’s just too much of our grocery budget since we would go through a pack each morning.
While I can make homemade English muffins for a fraction of the cost, I often don’t have the time to make them. I need the flavor of an English muffin with the ease of making a quick-bread, and that’s exactly what you get with this recipe.
English Muffin Bread is a no-knead yeast dough that comes together just as easily as making your favorite quick bread. Put everything in the bowl. Mix it up. Pour the batter into the prepared pan … and then because it’s a yeast dough … wait while the dough rises. A quick bake in a hot oven, and from start to finish you have fresh bread in a little over an hour. You can’t make homemade English muffins that quickly!
English Muffin Bread
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- cornmeal to sprinkle in pan
Instructions
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Combine all of the dry ingredients in the bowl of your mixer. Heat the milk, water, and oil until it’s between 120°-130° F. Pour the hot liquid over the dry ingredients, and using a paddle attachment (or a wooden spoon if mixing by hand), beat the ingredients together for about 3 minutes to form a dough that is soft and elastic. This dough is more like a batter than traditional bread dough, so it will be quite slack.
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Lightly grease a loaf pan and dust the inside of the pan with cornmeal. This will help the finished bread to release and give your loaf that traditional English muffin texture.
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Pour your bread dough into the prepared pan, and level as much as possible.
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Put your pan of bread dough aside, covered loosely, so it can rise for about an hour. You want your dough to rise just above the height of the pan.
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While the dough is rising, preheat your oven to 400°F. When your dough has risen, bake your bread for 25-27 minutes. It will be golden brown. If you want to guarantee it is baked all the way through, check for an internal temperature of 190°.
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Once your bread is finished baking, allow it to cool for 5 minutes in the pan before turning it out on a wire rack. Cool your bread completely before slicing.
Recipe Notes
This recipe can easily be doubled or even tripled. English muffin bread also freezes well for future use so you can make multiple loaves when you have time, and then just pull a few slices from the freezer as needed.
I love English muffins also. This recipe looks so delicious.
I hope you enjoy it!
Thank you so much for sharing this! Many years ago, when I was in high school, the lady I babysat for had me make this. It was so good, and seeing this recipe brought back memories! I can hardly wait to try it out!
I hope you like this recipe just as much!
Going to have to try your recipe! Looks great.
I’ll be trying this recipe soon! A college roommate of mine would sometimes bring a loaf of English Muffin Bread from home – they baked it in a coffee can.
I’m glad you shared this week on our Encouraging Hearts & Home blog hop!
I added a little more milk and water, and it turned out much better
I’m glad you found something that works for you. Sometimes when the flour gets packed a bit much I have had to add more milk too.
Thanks so much for sharing with us at Encouraging Hearts and home. This sounds delicious!! Pinned.
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Great recipe!
Pinning! We eat English muffins more than sandwich bread, and I know my husband will love this. Thank you!
I would enjoy this bread.
This looks delicious, can’t wait to try it!
Looks delicious, Stephanie! I made a similar recipe recently and we all enjoyed it. I replaced some of the white flour with whole wheat…yum. Then I decided to try making English muffins…they were yummy too. 🙂
English muffins are my favourite! making it into a loaf is genius!
I am not sure what I do every time I try to make this, but they always end up very deflated which makes toasting them pretty difficult.
Your bread deflates or your individual English muffins?
Made this today. Followed the recipe exactly, but didn’t end up with English muffin bread. Yummy with a great crust, but didn’t have any nooks and crannies. Thanks for the recipe, though. I’d post pics if I could.
I also had this problem. Yhe bread tastes great, but was dense. I’m thinking maybe you used a larger pan which gave the bread room to expand. The recipe doesn’t give the pan dimensions, could you enlighten us?
I use a standard size loaf pan. I believe it is 9×5 pan.
Have you made this bread in a bread machine. I’m wondering how it will turn out.
I have not made it in a bread machine. Since it doesn’t have the same cycle of kneading and rising that most yeast breads have those settings wouldn’t work well, but it does have to rise some so the quick bread settings wouldn’t work well. This may be one recipe where it is just better to do it in the regular mixing bowl and pan.
I’ve made this a few times with mixed results. Sometimes it doesn’t rise at all. I’ve tried adding the yeast to the dry and then pouring the hot liquid in, as well as having the yeast grow in the hot liquid first before adding.
Any suggestions?
If it isn’t rising at all I would assume there is a problem with the yeast. Either that the yeast is past its prime, or that the temperature of the liquid being added is too hot killing the yeast or too cold where it takes longer to rise.
My dough was not like a batter at all,but like a stiff dough. I will see if it rises. What did I do wrong? I followed the measurements exactly. I really want this to work.
Thanks, Debbi
Was your flour compacted in the measuring cup? When baking following cup measurements sometimes the volume of flour varies greatly and it’s possible that you used more flour than I did even though we had the same volume. I hope your bread still came out ok and that your family enjoyed it.