Easy English Muffin Bread: The No-Knead Toasting Bread

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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.

A slice of English Muffin Bread that is slathered with strawberry jam.

Easy English Muffin Bread Recipe

Things to Love About this Recipe:

  • All you need is one mixing bowl.

  • No kneading required…at all!

  • It’s dense and moist with a crispy crust…perfect qualities for making the best toast ever.

What is English Muffin Bread and Why Is It So Darn Delicious?

We have found English muffin bread to be a great addition to the other homemade breads we enjoy…..the golden cornmeal crust and chewy texture make it a great toasting bread.

Plus, what’s better than the fresh aroma of bread baking? It makes all of us immediately long for a warm piece of heaven, slathered in butter and strawberry jam. Am I right?

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!

We top English Muffin Bread with all sorts of spreads – apple butter, honey, agave nectar, jam, and even cinnamon/sugar. (Try my Instant Pot Strawberry Refrigerator Jam!)

You will also find English Muffin Bread is very economical to make – another great plus when we need to stretch our food budget a bit further.

A partial loaf of No-Knead English Muffin Bread sitting on a cutting board.

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?

  1. Combine all ingredients in your mixing bowl.
  2. Cover the bowl with a light weight kitchen towel and let the dough raise for 1 hour.
  3. Cover your greased bread pans with a light coating of cornmeal.
  4. Divide the dough between the pans and let it raise once more.
  5. Bake till golden brown.

Easy Tips for Recipe Success

  • Can I 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 bread-baking 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 fully cool first.  Then, wrap each loaf in plastic wrap with an added layer of heavy-duty foil.  It will easily 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 works well also.
  • Can I toast English Muffing Bread in an Air Fryer? You can and we do it all the time since we are family of 5 – sure makes it easier and faster since you can lay 6-8 pieces onto the air fryer rack at a time to toast them.
  • How can I use English Muffin Bread?  We like it for peanut butter and jelly sandwiches, Birds in a Nest, as a base for mini pizzas, and even Eggs Benedict.

Slices of English Muffin Bread with butter and strawberry jam.

What kind of bread pans are good for making English Muffin Toasting Bread?

Good loaf pans are a must…..no matter what you’re baking.  I love a good heavy-duty bread pan so that when you use it for baking, you get a nice golden-brown, crispy crust.  Good loaf pans are a life-time purchase if you always hand wash them instead of using the dishwasher, too.

Do I need a cutting board to slice bread?

A good wooden cutting board is a must-have and helpful tool for every kitchen…consider it an investment. You won’t need a big cutting board for slicing bread, but at the same time, a large cutting board for other chopping, dicing, and slicing comes in very handy for so many kitchen chores.

What type of a knife is good for slicing bread?

A serrated bread knife makes slicing slick and easy – bread, tomatoes, angel food cake, lemons, limes and oranges….just to name a few items.

A serrated knife has a scalloped edge (think of the scallops as teeth) making it ideal for cutting through foods that have a hard/crunchy exterior and a soft interior, such as crusty breads.

How to Make Ambrosia Honey Butter Spread to Serve with English Muffin Toasting Bread 

Place 12 Tbs. of softened butter into the bowl of a food processer. In a small saucepan, place 1/2 cup granulated sugar, 1/2 cup whipping cream, 1/2 cup honey, and a tiny pinch of kosher salt; bring to a boil, cooking for one minute, then remove from heat. Pour the hot honey mixture over the butter in the food processor; process until well combined and smooth.  Add 1/2 tsp. vanilla and process once more.  Pour the honey butter spread into jars; let cool, then seal each jar rightly with a lid and store in the fridge. Honey butter spread will keep 6 weeks in the fridge and up to 6 months in the freezer.  Makes 2 1/2 cups   **If freezing the honey butter spread, be sure to leave 1/2-inch head space when filling jars.  Recipe can be doubled. 

Other Delicious Bread Recipes to Enjoy –

Printable English Muffin Bread Recipe

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.

Easy English Muffin Bread Recipe: The No-Knead Toasting Bread

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.
5 from 4 votes
Print Pin Rate
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 32 servings
Calories: 253kcal
Author: Chef Alli


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 yeast
  • 11 1/2 cups all-purpose flour (approx. 3 lbs. + 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 (approx. 1 lb. + 9 oz. by weight)


  • Combine all ingredients by hand in a large mixing bowl, stirring 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 puffy.
  • Meanwhile, spray the loaf pans (I use 9" x 5" x 3" size) 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 the entire surface to lightly coat it; dump any excess cornmeal.
  • Divide the bread dough evenly between the prepared loaf pans, filling them no more than half full. Spray pieces of plastic wrap with nonstick spray, then cover each loaf pan. Set the pans in a draft-free area of your kitchen.
    Let the dough in each pan raise until it is bubbly and puffy, approx. 30 minutes, just until the top of the dough reaches that top edge of the loaf pans. **Please note: Don’t let the dough raise too long or too high as this will definitely 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 as much space between each loaf pan. as space allows. (If you are baking 4 loaves, use two racks.)
  • Bake the bread, uncovered, 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 an additional 10 minutes.
  • Remove the bread pans from the oven to a cooling rack. After 10 minutes, use a butter knife to loosen the edges of the bread around the loaf pans; remove the loaves from the pans, brushing the tops once more with melted butter. Cool the bread 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 with an added layer of heavy-duty foil.


This bread makes the best toast!  
  • To freeze English Muffin Bread, wrap each loaf in plastic wrap with an added layer of heavy-duty foil.  It will easily keep in your freezer for up to 6 months.
  • Is a full recipe too much for your family?  You can halve this recipe to make just 2 loaves, if preferred.  


Calories: 253kcal | Carbohydrates: 53g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 659mg | Potassium: 77mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 3mg

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    1. Hi Cindy –
      I’m so glad you enjoy this bread recipe. I try not to make it TOO often as I simply want to sit down (with a big stick of butter!) and eat the entire loaf. Thanks so much for commenting here to let me know your thoughts.
      Chef Alli

    2. Hi Vera –
      I’m so glad you enjoy this recipe. I’ve never actually frozen any so I’m glad to know it does well.
      Thanks so much for letting me know your thoughts!
      Chef Alli

  1. 5 stars
    I have made this bread twice and absolutely love it. It is so easy to make and it certainly makes your house smell wonderful. This bread makes the best toast, French toast and grilled sandwiches. And since it makes 4 loaves it is so nice to share 😊. Chef Alli also gave me a recipe for Ambrosia Honey Butter Spread that takes this bread over the top!!!

    1. Hi Cindi Area!!
      I am thrilled you have enjoyed this bread recipe – it’s a favorite here, too, though I try not to make it too often since I always want to eat every, single crumb. I’ve never made French toast with this English Muffin Bread – what is WRONG with me??? I shall give it a go. Also, I’ll be tweaking the recipe card to include the Ambrosia Honey Butter Spread since you mentioned it – that stuff is really dangerous!!! 🙂
      Your fan always,
      Chef Alli

    1. Hi Sheila – Gosh, I am so very sorry! I’m racking my brain to think of what could have gone wrong. I make this bread at least once a month and haven’t had any problems, but that doesn’t mean it can’t happen. The only thing I can think of would be the water. Do you think it could have possibly been to hot and killed your yeast? I’m just not sure. Again, I’m really sad this was a fail for you – I hate that!
      Chef Alli

    1. HI Laurie – I’m glad to hear you enjoyed the English muffin bread. It’s totally a family favorite of ours and also makes a fantastic gift.
      Thanks for the 5 star rating and for taking time to comment on this recipe – I sure appreciate it.
      Chef Alli

    1. Hi Gretchen –
      That was a little skewed! I’ve adjusted the nutritional information to reflect the details per serving now. Sorry about that – thanks for bringing it to my attention.
      Chef Alli

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