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Healthy English Muffin Bread Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2 loaves
Course: Bread
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, whisk together flour, salt, and baking soda.
  2. In another bowl, combine warm water, yeast, and sugar. Let sit 2–3 minutes until foamy.
  3. Stir in warm milk and melted butter.
  4. Add dry ingredients to wet ingredients one cup at a time, mixing until a thick, sticky dough forms.
  5. Grease two 8 1/2 x 4 1/2-inch loaf pans and dust generously with cornmeal.
  6. Divide dough between pans and smooth tops with wet hands.
  7. Cover and let rise 30–60 minutes until bubbly and nearly doubled.
  8. Bake at 375°F for 25 minutes, or until golden and reaching 190°F internally.
  9. 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.