English Muffin Bread

Today we’re sharing a recipe for English Muffin Bread.  This recipe has become a favorite bread in our house and is so easy to make too!

This bread recipe is the easiest no-knead bread recipe and comes together in less than an hour.  You won’t believe how good this bread turns out with little to no work at all. You would think a bread with all those nooks and crannies would take hours to make. Yet this bread is so easy and makes the perfect toasting bread and can be used in place of an English Muffin.

We’re not even joking when we share how easy this bread is to make.  Basically, you mix all of your ingredients together, allow your dough rise for about 20-30 minutes and then bake for 25 minutes. This bread can rise very quickly so you do want to be sure to transfer it to the oven as soon as it rises to the top of the pan to prevent any falling of your bread after baking.    

This is a basic white bread recipe but is also referred to as a toasting bread.  It toasts up excellent and is a very versatile bread that can be eaten many different ways.  Be sure to whip one of these loaves up to have in the morning or just to have for different meals throughout your day.  We guarantee you won’t be disappointed and this will be a bread added to your regular rotation.     

English Muffin Bread

This English Muffin Bread is the easiest bread recipe with all of the nooks and crannies of an English Muffin but in a quick, no-knead toasting bread!

Course Breakfast
Cuisine American
Keyword Bread Recipe, English Muffin, Toasting Bread
Author Sunup to Sundown


  • 2 1/4 cups flour
  • 2 1/4 tsp yeast (one packet of yeast)
  • 1/2 tbsp honey or sugar
  • 2 tbsp warm water, 110F
  • 1 tsp salt
  • 1/8 tsp baking powder
  • 2 1/8 cups warm milk, 110F
  • Butter and Cornmeal for greasing and dusting your bread pan


  1. Mix the yeast, honey, and warm water. Set aside.

  2. Stir the salt, baking powder, and flour together.

  3. Add the milk and one cup of the flour mixture to the yeast mixture. Blend well.

  4. Add the remaining flour mixture, or enough to get a soft goopy dough and beat.

  5. You should have a very soft, goopy dough that is a little thicker than pancake batter consistency.

  6. Prepare your loaf pan by greasing it with butter or shortening and sprinkling it lightly with cornmeal.

  7. Transfer your dough to your prepared loaf pan.

  8. Set aside in a warm place to allow the batter to rise. The batter is finished rising when it has doubled or reaches the top of the pan. This will take between 20-30 minutes.

  9. Meanwhile preheat your oven to 425F.

  10. Dust the top of the loaf with cornmeal and bake for 20-25 minutes.

  11. The loaf will sound hollow when tapped. Bake your bread for the full 25 minutes for a crisper, more golden crust.

  12. Cool and slice your bread.

This bread keeps well for at least a couple of days if wrapped with saran wrap or stored in a Ziploc bag at room temperature.  You can also store this bread in the refrigerator or even the freezer for extended storage. 

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

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