No-Knead English Muffin Bread

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Want homemade English muffins without all the work? This easy recipe for English muffin bread is perfect for you. No kneading–just mix, rise, and bake!

toasted english muffin bread and loaf of bread

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.

loaf of English muffin bread

Why not get all the yum with less work? English muffin bread is the answer, and this is the easiest recipe ever! All you have to do is mix, rise, and bake.

If you’re a fan of no-knead baking, like me, you’ll enjoy these recipes too:

No-Knead Pizza Dough

No-Knead Artisan Bread

sliced loaf of English Muffin Bread

No-Knead English Muffin Bread

english muffin loaf and toasted slices

toasted english muffin bread and loaf of bread

No-Knead English Muffin Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 1 hour 20 minutes

If you want to make English muffins but the traditional method is too much work--English muffin bread is for you. Just mix, rise, and bake!

Ingredients

  • 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

Instructions

  1. Combine all ingredients in your stand mixer (or mix by hand with a dough whisk) until all ingredients are thoroughly combined. You'll end up with a sticky, wet dough.
  2. Scoop/pour the dough into a large, greased hearth loaf pan (or two standard size loaf pans).
  3. Set the dough, uncovered, in a warm place to rise for 45 minutes to 1 hour.
  4. Bake in a 375F oven for 20-25 minutes. Remove bread from the pan and place on a wire rack to cool.
  5. When you're ready to toast your English muffin bread, I recommend using a bread slicer for nice, even slices.

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english muffin loaf and toasted slices

Want homemade english muffins without all the work? This easy recipe for english muffin bread is perfect for you. Just mix, rise, and bake!

Hi, Im Pam!

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51 thoughts on -No-Knead English Muffin Bread-

  1. Great recipe . Two perfect 8×4 in loaves . Forgot to cover during the rise but it didn’t seem to make any difference . Delish!

  2. You say, “Note: if you cover the pan with plastic wrap or foil, the dough will rise and stick to the cover.” Yes, I know how you know … but do you cover the pan at all? Like with a tea towel?

    1. Yes! You can either spray the plastic wrap with Pam spray, or you can lay a damp tea towel above the pan. I hold the tea towel up above the dough by draping it across a couple of tall coffee mugs.

  3. This has become my go-to English Muffin bread! I have found, I get a much more “airy” bread if I soak the yeast with the water (warmed) and sugar before adding it to the flour mixture with warm milk. If I don’t want two loaves of bread, the recipe still works perfectly when halving all the ingredients. Thanks!!

  4. Made it using almond milk. Turned out puuuurfectly. Thanks for this winning recipe for Vegan English Muffin Bread LOL .

  5. Like another commenter, I’m also wondering if there is a way to use rapid rise yeast packets. (I have found only rapid rise yeast packets in the grocery store.) If they can be used how much do I use and can I just add it with the other ingredients like you do with regular yeast?

    Or where should I look for regular yeast in the store? I’m not much of a cook or baker so experimenting is not a real option for me.

  6. Are used the dough Hook the first time, a paddle the next time. It is raising up and flowing over the sides of the pan onto the counter. I’ve made four loaves, the next one on cutting back 1 teaspoon of yeast.

  7. This is DELIGHTFUL bread!! So easy to whip up. Best to divide it into two loaves for more even baking, but it’s really delicious!!

  8. Agree with this comment, instructions do not indicate the recipe yields 2 loaves. Keep thinking 5 cups of flour is an awful lot for 1 loaf. Glad I read the comments before making.

  9. I loved this bread. Made it with unbleached flour and substituted 1 cup of the unbleached for whole wheat. Thank you so much for sharing.

      1. My bread didn’t rise very high and the bread is a bit dense. It would be helpful to see what the dough should look like and how long to beat it in the mixer. Because it combined quickly but I had no idea if I should keep kneading it with the hook .

  10. 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.

  11. 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?

    1. This is how mine turns out too. In the US. Followed instructions exactly. I find it weird it says to just throw it all together. Maybe you need to let the yeast soak like you normally do for bread. Also wondering if you need to mix for a very long time for it to come together, but there are no notes about how long to mix, and I didn’t want to over mix.

      1. I only allow my yeast to soak as long
        as it takes me to gather up the next ingredients. Super easy. Sometimes it comes out stickier then others but I attribute that to how warm my milk is.

  12. 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!!!

    1. I’ve got the same questions… I just mixed everything together as instructions say, but the dough did not come together and was more like a batter. I baked it anything to see how it would work. Haven’t sliced it yet but it cracked and seems hard. Should you be soaking the yeast as you normally would with bread, or do you really just throw it all together and mix?

  13. 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!!

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

  15. 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!

  16. 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!

  17. Avatar photo
    Penny Sypherd

    I have been using a recipe similar to this for years and it is absolutely fool proof and is even better than the individual muffins.

  18. 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!

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