So here it is, folks! Easy English Muffin Bread….the no-knead, yeasty, chewy loaf of bread you will want to make over and over. I love everything about this bread – making and baking it, toasting it, slathering it with butter and jam, and (of course!) eating it.
Easy English Muffin Bread Recipe: The No-Knead Toasting Bread Your Family Will Go Crazy For!
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What is English Muffin Bread and Why Is It So Darn Delicious?
This Easy English Muffin Bread requires no kneading and just one bowl! We have found it to be a great addition to the other homemade breads we enjoy…..a golden cornmeal crust and chewy texture make it a great toasting bread. Plus, what’s better than the fresh aroma of bread baking? That yeasty aroma makes all of us long for a piece of this bread, slathered in butter and strawberry jam.
Similar to my Peasant Bread recipe, this bread can be stirred up in about 5 minutes flat, resulting in a chewy loaf of bread that has the similar texture of an English muffin…..only better! My family enjoys this bread for breakfast as they skip out the door, while I enjoy a slice later in the afternoon with a cup of hot tea. We top it with all sorts of spreads – apple butter, honey, agave nectar, strawberry jam, and even cinnamon/sugar. You will also find English Muffin Bread very economical to make – who doesn’t love THAT?!
How to Make English Muffin Bread Step-By-Step
Making English Muffin Bread is as easy as falling off a log….literally. No kneading required – I really adore that in a bread recipe, don’t you?
- Combine all ingredients in your mixing bowl.
- Cover the bowl with a light weight kitchen towel and let the dough raise for 1 hour.
- Cover your greased bread pans with a light coating of cornmeal.
- Divide the dough between the pans and let it raise once more.
- Bake till golden brown.
Easy Recipe Tips for Success: Easy English Muffin Bread
- Can I really make just a half of a batch of this bread? Yes!! I have done so several times, but usually make a full batch since I’m always trying to keep my guys full and fed.
- What’s the best part about this bread? That ANYBODY (and I mean anybody!) can make it! You don’t need any special bread baking skills or knowledge at all.
- What’s the worse part about this bread? You have to let it fully cool before you slice it. Bummer!
- Can I freeze English Muffin Bread after I bake it? Yes, just let it cool fully first. Then, wrap each loaf in plastic wrap and heavy-duty foil. It will keep in your freezer for up to 6 months.
- How should I toast English Muffin Bread? You are welcome to use a toaster, but I find that a cast iron skillet or griddle is the very best way….this also involves a good bit of butter and kosher salt….so, so yummy!
- How can I use English Muffin Bread? We like it for peanut butter and jelly sandwiches, Birds in a Nest, mini pizzas, and even Eggs Benedict.
Printable Easy English Muffin Bread Recipe
Easy English Muffin Bread Recipe: The No-Knead Toasting Bread
Standard Recipe - 4 Loaves
- 5 1/2 cups warm water
- 2 Tbs. kosher salt
- 3 Tbs. granulated sugar
- 3 Tbs. instant yeast, may use quick rise
- 11 1/2 cups all-purpose flour (3 lbs. and 1 1/2 oz. by weight)
Half Recipe - 2 Loaves
- 2 3/4 cups warm water
- 1 Tbs. Kosher salt
- 1 Tbs. + 1 1/2 tsp. granulated sugar
- 1 Tbs. + 1 1/2 tsp. instant yeast, may use quick rise
- 5 3/4 cups all-purpose flour (1 lb. 9 oz. by weight)
Combine all ingredients by hand in a large mixing bowl, just until combined. The dough will be very thick, shaggy, and sticky.
Cover the bowl with a light kitchen towel and place the bowl into a draft-free area. Let the dough raise for one hour, until it is bubbly, light, and rather puffy.
Meanwhile, spray the loaf pans with nonstick spray. Add a bit of cornmeal to each pan; as you hold the pan over the sink or a trash receptacle, tilt the pan to roll the cornmeal over every surface and edge to thinly coat it. Dump any excess cornmeal.
Divide the bread dough evenly between the pans, filling them no more than half way full. Spray pieces of plastic wrap with nonstick spray, then use them to cover each loaf pan, placing them into a draft-free area. Let the dough in each pan raise until it is bubbly and puffy again, with the top of the dough just to the top of the loaf pans, approx 30 minutes. **Please note: Don’t let the dough raise too long or too high as this will affect the texture of the bread.
Preheat the oven to 375 degrees F.
Remove the plastic wrap from each loaf pan, placing each one into the preheated oven, leaving space between each loaf pan. (If you are baking 4 loaves, use two racks.)
Bake the bread for 30 minutes. Remove the loaves from the oven and gently brush each one with melted butter. Return the loaves to the oven and bake for 10 minutes longer, rotating the pans from front to back.
Remove the loaf pans from the oven to a cooling rack. After 10 minutes, remove the loaves from the pans, brushing the tops once more with melted butter. Cool completely before slicing.
Store the bread at room temperature for up to 5 days. Freeze the extra loaves for up to 6 months, wrapped tightly in plastic wrap and then in heavy-duty foil.
This bread makes the best toast!
Welcome to Chef Alli’s Kitchen
Hey there, I’m Chef Alli! When I’m not rolling around in Instant Pot Strawberry Jam smothered all over this amazing English Muffin Bread, I enjoy sharing helpful tips and empowering recipes to help home cooks everywhere feel confident in the kitchen. One of my favorite topics to share is Instant Pot cooking. I am a self-proclaimed Instant Pot convert. If you’ve not tried this machine, please allow me to introduce you! Subscribe to Chef Alli’s for weekly recipes, cooking tips, guides, and more in your inbox… or you can download one of my most popular FREE Instant Pot printables below. I’m so glad you’re here!
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