English Muffins for Cheaters (English Muffin Bread)

English muffin bread: BrownThumbMama.com

We LOVE english muffins around these parts. Slathered with peanut butter or homemade strawberry jam, made into breakfast sandwiches…you get the idea.

I’ve made individual english muffins like the ones you buy at the store, but it’s a long, involved process. You have to make the dough, shape it into rounds, dry-fry it in a pan, and finish the muffins in the oven.

Why not get all the yum with less work? Thanks to my trusty stand mixer and a couple of loaf pans, all we have to do is mix, rise, and bake.


4 teaspoons yeast
2 Tablespoons sugar
1 cup warm water
1 teaspoon salt
5 cups flour
1 1/2 cups warm milk
1/2 teaspoon baking soda

Combine all ingredients in your stand mixer (or mix by hand) until all ingredients are thoroughly combined. You’ll end up with a sticky, wet dough.

Scoop/pour the dough into two greased loaf pans and put in a warm place to rise for 45 minutes to 1 hour.

Then bake in a 375F oven for 20-25 minutes until the tops are toasty brown. Remove bread from the pans and place on a wire rack to cool. Slice, toast, and serve!

How will you top your english muffin bread?

English muffin bread: BrownThumbMama.com

This article was shared on Clever Chicks,Frugally Sustainable, Fabulously Frugal Thursday, Unprocessed Fridays, Fat Tuesday, and Wildcrafting Wednesday..

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  1. Jessica says

    That looks delish! I’ve wanted to try the muffins, but like you said very time consuming. Thanks! Can’t wait to try it once it’s not 100 degrees outside!

  2. Susie Z says

    I am already making this a second time. It is really easy, economical, and delicious. I sliced up and bagged the last two loaves and stored them in the fridge like English muffins. They make an easy and wholesome breakfast toasted with butter and homemade jam. Thanks!

  3. Gretta D says

    I am going to try this tomorrow with wheat Red Mill flour. My kiddos love English muffins but, we stopped eating them b/c of out DS sensitivity to preservatives & artificial colors! This recipe could be a lifesaver!

  4. Paula Morgan says

    I saw that you said “Yes” to making this dough in the bread machine. Could it be baked in the bread machine as well??

  5. Julie says

    THANK YOU! My uncle makes English Muffin Bread once a year and I always wanted to try making it myself. One loaf is just never enough!!

  6. Jen says

    Question… this is my first look and an english muffin sort of recipe so thos could be the actual trick but, surely you don’t just pile all the ingredients in the mixer and mix? Does the yeast get to soak first? If so does that count as the water in the recipe? This bread looks amazing and i soooo want to make some for my family! Just like it looks in the picture! Thanks in advance for your help! Oh! Also, i have only one bread pan, i imagine i can safely refrigerate half the dough until the pan cools completely from first loaf and then allow it to rise for it’s own 45 mins-1hr. Is this ok with this recipe? Again thanks. And of course thanks for sharing!!!

  7. says

    Just made this and it ran all over my pans next time will watch more closely and when it gets to the rim will put in oven. In ocen now hope it doesn’t spill onto oven!! Is so simple that is for sure and very gooey!!

  8. says

    I can’t seem to get this to work. I don’t know if the ingredients are slightly different in Australia, but Ive tried this a few times and it always turns out heavy and stodgy and nothing like the picture (which looks amazing, by the way!) does anyone have any ideas why?

  9. Chandra West says

    I just made it today and it turned out great! Tastes just like an English muffin :) I just used the regular mixing attachment and mixed all the ingredients at once in it. I also let it set longer before putting in the oven, but that’s just because I forgot about it.

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