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Homemade English Muffin Bread Recipe

A quick, no-knead English Muffin Bread that delivers the iconic nooks-and-crannies texture in an easy, sliceable loaf. Ready in just 90 minutes, it’s crackly on the outside, tender on the inside, and perfect for toasting, breakfast sandwiches, or pairing with your favorite spreads.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 2 loaves
Course: Bread
Cuisine: American
Calories: 111
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup milk
  • Cornmeal optional, for dusting pans

Method
 

  1. Combine warm water and sugar, then sprinkle yeast over the top. Let sit 5 minutes until foamy.
  2. In a large bowl, whisk together flour and salt. Add the yeast mixture and milk, stirring until a shaggy, sticky dough forms.
  3. Transfer dough to a floured surface and knead about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour.
  4. Punch down dough, divide between two greased loaf pans, smooth tops, and let rise 30 minutes.
  5. Bake at 375°F (190°C) for 25 minutes or until golden and hollow-sounding when tapped. Cool completely before slicing.

Notes

Allow bread to cool fully before slicing to ensure the signature English muffin texture forms properly.