Description
This no-knead English Muffin Bread delivers all the nooks, crannies, and chewy goodness of classic English muffins—without the complicated shaping. With pantry staples and a single-rise method, this recipe produces two beautiful loaves perfect for toasting, breakfast sandwiches, or meal prepping busy mornings.
Ingredients
Scale
- 4 1/2 cups all-purpose flour
- 2 tablespoons instant yeast
- 2 teaspoons kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup warm water (105-110°F)
- 1 tablespoon sugar
- 1 3/4 cups warm milk (105-110°F)
- 1/4 cup melted butter
- 1/3 cup cornmeal (for dusting pans)
Instructions
- In a large bowl, whisk together flour, salt, and baking soda.
- In another bowl, combine warm water, yeast, and sugar. Let sit 2–3 minutes until foamy.
- Stir in warm milk and melted butter.
- Add dry ingredients to wet ingredients one cup at a time, mixing until a thick, sticky dough forms.
- Grease two 8 1/2 x 4 1/2-inch loaf pans and dust generously with cornmeal.
- Divide dough between pans and smooth tops with wet hands.
- Cover and let rise 30–60 minutes until bubbly and nearly doubled.
- Bake at 375°F for 25 minutes, or until golden and reaching 190°F internally.
- Remove from pans immediately and cool on a wire rack before slicing.
Notes
A slightly sticky dough creates the best nooks and crannies—avoid adding extra flour. Always cool completely before slicing for perfect texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 8mg
Keywords: english muffin bread, no knead bread, breakfast loaf, easy bread recipe