This easy English muffin bread recipe is a simple 6-ingredient recipe that makes two loaves of soft, homemade bread in about an hour and a half. This simple bread is perfect for toasting and serving with butter and jam.
This easy English muffin bread is one of those simple, reliable recipes you’ll come back to again and again. It’s made with just 6 simple ingredients, comes together quickly, and makes two loaves in about an hour and a half, start to finish all with no kneading required.
The bread bakes up tender on the inside with that classic English muffin texture with plenty of nooks and crannies, making it absolutely perfect for slicing, toasting, and slathering with butter and jelly. It’s an easy everyday bread that works just as well for breakfast as it does alongside soup or for afternoon snacking.
If you love homemade bread but want something quick and uncomplicated, this English muffin bread is a must-bake.
Ingredient notes and substitutions
- Yeast: You can substitute an equal amount of instant yeast for the active dry yeast.
- Milk: I like to use either 2% or whole milk in this recipe for softer bread.
- Bread flour: Bread flour helps to give the bread chewier texture, but you can substitute all-purpose flour if you prefer.
How to make English muffin bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease 2 8×4-inch bread pans; set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if mixing by hand, stir together the yeast, milk, and sugar. Let the yeast mixture sit for 5-10 minutes, or until it’s foamy.
Step 3: Add flour, baking soda, and salt to the yeast mixture, and stir on low for 1 minute. Dough will be wet and very sticky.
Step 4: Cover bowl with greased plastic wrap, and let it sit for 30 minutes, or until doubled in size.
Step 5: Divide dough evenly between the two prepared pans. Cover each pan with heavily greased plastic wrap. Let the dough rise for about 20 minutes in a warm place, or until the dough reaches the edge of the pan.
Step 6: Toward the end of the second rise, preheat the oven to 375 F.
Step 7: Bake for 25-35 minutes, or until the bread is golden brown.
Step 8: Cool in the pan for 10 minutes. Turn the bread out onto a wire rack to cool completely.
Recipe Tips!
- Mixing: If you don’t have a stand mixer, you can mix the dough by hand.
- Dough consistency: The dough has a much wetter, more batter-like consistency than traditional bread doughs. You might be tempted to add more flour, but please don’t as that won’t give you the correct bread texture.
- Serving suggestions: This bread makes great toast! Serve it topped with butter, jam, or butter and a drizzle of honey. For a more savory option, toast topped with a slice of cheese.
Storage
Store any leftover bread in an airtight container at room temperature. The bread will keep for 2-3 days.
The baked and cooled bread can also be frozen for up to 1 month for longer storage. To freeze, let the loaf cool completely on a wire cooling rack. The wrap tightly in plastic wrap and place in a freeze-safe container.
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Easy English Muffin Bread Recipe
Equipment
- 2 8×4-inch loaf pans
Ingredients
- 2 tablespoons active dry yeast
- 3 cups warm milk at 120 F
- 1 ½ tablespoons granulated sugar
- 5 cups bread flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Grease 2 8×4-inch bread pans; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together the yeast, milk, and sugar.2 tablespoons active dry yeast, 3 cups warm milk, 1 ½ tablespoons granulated sugar
- Let the yeast mixture sit for 5-10 minutes, or until it’s foamy.
- Add flour, baking soda, and salt to the yeast mixture, and stir on low for 1 minute. Dough will be wet and very sticky.5 cups bread flour, 1 teaspoon baking soda, 1 teaspoon salt
- Cover bowl with greased plastic wrap, and let it sit for 30 minutes, or until doubled in size.
- Divide dough evenly between the two prepared pans.
- Cover each pan with heavily greased plastic wrap.
- Let the dough rise for about 20 minutes, or until the dough reaches the edge of the pan.
- Toward the end of the second rise, preheat the oven to 375 F.
- Bake for 25-35 minutes, or until the bread is golden brown.
- Cool in the pan for 10 minutes.
- Turn the bread out onto a wire rack to cool completely.
Notes
- Yeast: You can substitute an equal amount of instant yeast for the active dry yeast.
- Milk: I like to use either 2% or whole milk in this recipe for softer bread.
- Bread flour: Bread flour helps to give the bread chewier texture, but you can substitute all-purpose flour if you prefer.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Angela says
I toast the bread and the crust comes out crisp. It’s just delicious.
Kate Dean says
Thank you!