English Muffin Bread
This yummy crispy English muffin bread is the easiest bread you will ever make! Filled with all the nooks and crannies for catching the melting butter, jams and jellies!
Some photos and text updated October 2023
English muffins are a favorite for breakfast. English muffin bread…even better!
I have always been intimidated by baking fresh bread, but I do love homemade over store bought when it comes to just about everything these days.
Why we love this bread, and think you will too
- trust me when I tell you, this is the least intimidating bread recipe ever
- No hidden ingredients, or ingredients I cannot pronounce
- budget friendly which is very important with the rising cost of groceries
- very little active time required
- perfect for breakfast or before bed snack
- great bread to make croutons for salads
Did I mention it makes the house smell delicious when it is baking?!
What ingredients are needed to make English muffin bread?
- active dry yeast
- flour
- salt
- sugar
- water
- butter for brushing
This recipe makes four loves, which freeze well, or you can cut it in half as I do and make two at a time. It requires very little active time, in fact I think I probably spent 5 minutes in total!
Kitchen equipment you will need
- large mixing bowl
- loaf pans
- measuring cup
- wooden spoon or spatula
I do not recommend making this English muffin bread in a bread machine, as they tend to mix and knead the ingredients and dough far more than is required. You want a light and airy dough that is not over-mixed to produce the nooks and crannies!
Simply combine all the ingredients together in a large bowl, stirring just until combined. The full directions are in the recipe card below, but these images can give you some reference as to how it comes together.
The dough will be sticky and wet. Just leave it rise until double in size.
Divide between 4 well greased bread pans.
Let rise again until it comes up to edges of the pan.
Bake in preheated oven for 35 minutes. Brush with melted butter and continue to bake for additional 10 minutes, until top is golden brown.
You can already see the slightly course, yet soft texture of the English muffin bread, filled with lots for little air pockets. These rough edges crisp up to perfection when toasted.
How to serve English muffin loaf
It is moist and tasty right out of the oven with a spoonful of homemade strawberry jam, but I personally think it is best toasted so all those nooks and crannies can catch the butter as it starts to melt!
Other bread recipes I think you’ll love…
Irish Boxty Bread English Scones Easy Everything Bagels
English Muffin Bread
Equipment
- Mixing bowl
- 4 Loaf pans
Ingredients
- 5 ½ cups warm water
- 3 packages 24 grams total active dry yeast
- 2 tbsp. salt
- 3 tbsp. sugar
- 11 cups bread flour or all purpose flour
Instructions
- Mix all ingredients into a large bowl and mix until incorporated and leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
- Allow to cool. Best if enjoyed toasted.
Oh, that looks so good!
Thank you! And so easy too!
Maureen, if you cut recipe in half How do
I accurately halve the zeast packets?
Hi Judy! Each packet of yeast contains 2 1/4 teaspoons. You could use one whole packet plus measure out 1 1/8 tsp of a second packet! Hope that helps 🙂
Thanks it does.
This looks absolutely wonderful. My favorite thing about english muffins are the way the holes make a little well for the butter to melt into. Mmmmm…. You wrote about them being healthy and here I am thinking of slathering toasted slices in loads of butter!
They are really good with almond butter too! Melts into those holes just like butter!
It looks delicious! Homemade bread is always so good! Pinned to try later 🙂
Thanks Erin. It has quickly become a favorite at our house.
Oh! This looks wonderful! 🙂 My girls eat bread so I will need to make it for them . Does it freeze well?
This freezes very well. I always halve the recipe and make 2 loaves, but making four and freezing is just as quick and easy as making 2!
Do you freeze whole or sliced?
So sorry Deborah! Just seeing your comment now. I do freeze it whole!
Never thought of grilling this! I bet it would make a great grilled garlic bread!
Maureen,
I found your post on Marvelous Mondays. I love english muffins and I can’t wait to try this recipe.
Annamaria
Thank you for stopping by! It really does take English muffins to a whole new level!
Thank you for stopping by! It really takes English muffins to a whole new level!
Yum. I’m eager to try your recipe. I have one that I use but I’m always looking for something better! 🙂 Thanks, Maureen.
Thanks Lori! Let me know how it works out for you.
Wow, what an easy, healthy and delicious looking recipe. I’m so glad I found it when I was checking out the Marvelous Mondays Link Party on This Gal Cooks! I’ve bookmarked it to try soon.
Thank you Martha! The easy factor is what drew me to it in the first place….and of course the nooks and crannies!
Wow, that looks delicious! I’ve never had English muffin as a load before.
Perfect to serve two loaves of this at the farm house table in the morning, joy.
Hope you are well, take care xx
Thank you! It certainly goes fast at our house!! I would love to know how you enjoy it if you get a chance to give it a try!
Recipe calls for 24 grams (3) packs of active yeast. Packs I bought come in 21 grams so that would be 63 grams if I add 3 as described in recipe. I’m going to half the recipe and am concerned that might be a typo. How many 21 gram envelopes so I use for half recipe?
Hi Marcia! Thanks for your question! I double checked,and the yeast packets I use are 8 grams each and come in a 3 pack, so yes the total amount I use is 24 grams for the full recipe. So you would need 12 grams if you plan to halve the recipe! Hope that helps!
I’ve never made English Muffins – but I’m going to try your recipe. I think they will be great for a breakfast or brunch meal. Thanks for sharing!
About how long are each of the proofing times?
Hi Amber! The first rise will take about an hour, and the second ris in the pans about 30 minutes, but is dependent of course on how warm your kitchen is! I don’t have a proof setting on my oven, so usually leave it on the counter in front of a sunny window!
Can this can be made gluten free?
Hi Gabby! I have not personally tried to make it with gluten free flour, but you have me wanting to try it! I will let you know how it turns out and whether I would recommend it! I generally use a 1 to 1 gluten free flour from a local bulk food store when I bake something gluten free and have never had a problem, but haven’t tried bread yet!
Just made this 1/2 whole wheat flour. This was my first time making bread and it turned out absolutely delicious. That you so much for this wonderful recipe!
My recipe is a little different. I have been making it for years and it wow’s everybody every time! It also makes delish French toast !
If I use 4 mini bread pans instead of 2 loaf pans would that change the baking time?
I am certain that it would Susan. I would just start checking it about 2/3 the way through the baking time.
Do you think you could use white whole wheat flour to make it even healthier?
I have never tried it, but I have found that using whole wheat flour can make breads denser and this might be a concern.
I’ve made two loaves subbing 1&1/2 cups of white whole wheat flour for that much of the AP with good results, just to add fiber. Haven’t tried subbing more than that though.
Oh! That is great to know Karen. I love adding in extra nutritional goodness whenever I can!
Is it really supposed to be 2 tablespoons of salt??? Or 2 teaspoons?
2 tablespoons is the correct measurement. This recipe makes 4 large loaves!
Ok, thank you! I wanted to check before I make it as a treat for my grandson during his virtual learning day tomorrow. I make homemade jams and I think it will be a hit!
Would you be able to use as French toast also?
Made this and it is delicious. Thank you for sharing the recipe!
Yummy bread! Had it toasted with butter. Will be making this again & again.
I like cranberry english muffins that you can only get during the holidays, have you tried adding something like cranberries to the recipe and do you think it would work.
Bonnie, did you ever receive an answer to your question about adding additional items i.e., cranberries? You asked in Oct 2020 and hoped by today Jan 2021 you might have been acknowledged! Did you try it anyway?
Hi Betty! I personally have never added anything to the recipe as I prefer to have it just the way it is! I would love to know if you try it and how it turns out!
I’m on my third batch of this bread. Four loaves at a time. We love it! Thank you for a great recipe.
So glad you love it!! It is definitely a favourite at our house too!!
What size loaf pans do you use?
Hey Jennifer! I have used different sizes, but usually use either standard size 8 1/2 by 4 1/2 or my Pampered Chef Pan, which is 9 x 5 inches. Hope that helps!
I live in a senior complex and I’m thinking this would make a great Christmas gift for friends and neighbors, instead of cookies or candy, using mini loaf pans. Has anyone tried it with mini pans?
Do you combine all the flour? I have had it rise and there is still dry flour in the mix
Sorry Marie, I am just seeing your question now. I do combine all the flour before letting it rise. It has never been a problem. The dough is still somewhat sticky after incorporating all the flour, regardless if I am making a half recipe or the whole recipe.
Hello, this looks really good. I only need to make 1 loaf because there are only 2 of us. What measurements should I use?
I am getting ready to bake some bread – it’s snowing outside so sounded like a good idea! I made it a few months ago and it was fabulous and so easy. It made the best grilled cheese sandwich I have ever eaten. Thank you for sharing this recipe!
So glad you liked it Mary! Brilliant idea to use it for a grilled cheese sandwich!