No-Knead English Muffin Bread (Toasts Like an English Muffin)
This no-knead English muffin bread gives you all the nooks and crannies you love, but in a simple loaf you can slice and toast. A quick batter-style bread that comes together in one bowl, no mixer needed.
It bakes up with a crisp, cornmeal-flecked crust and an airy, irregular crumb that holds butter in every little pocket. If you want a homemade toasting bread that feels special but takes barely any work, this is it.
Why This Bread Earns a Spot on the Counter
I keep coming back to this bread because it scratches the English muffin itch without the fuss of shaping individual rounds. The crumb is open and pillowy, exactly right for trapping melted butter and jam in those signature holes.
The batter is stirred together in minutes, then given two quick rises, so you can have fresh toast on the table in under two hours start to finish. Once cooled, it slices into sturdy, craggy pieces that freeze well and toast beautifully all week.
Ingredients
- 3 cups (360g) all-purpose flour: spooned and leveled, plus a little extra if needed
- 2¼ teaspoons (1 packet) instant yeast: rapid-rise or bread machine yeast both work
- 1 tablespoon granulated sugar: feeds the yeast and rounds out the flavor
- 1 teaspoon fine sea salt: don’t skip it, it keeps the bread from tasting flat
- 1 cup (240ml) whole milk: 2% works in a pinch, but whole milk gives the softest crumb
- ½ cup (120ml) water: just warm from the tap
- ¼ teaspoon baking soda: dissolved in a spoonful of warm water before adding
- Cornmeal: for the pan and the top, about 3 tablespoons, medium or fine grind
- 1 tablespoon unsalted butter, softened: to grease the loaf pan
Variations / Substitutions
- Dairy-free: Replace the milk with unsweetened oat milk or almond milk. The texture will be slightly less tender but still very good.
- Whole wheat: Swap up to half of the all-purpose flour with whole wheat flour for a nuttier bread. Increase the milk by 2 tablespoons if the batter feels too stiff.
- Tangy buttermilk version: Use buttermilk in place of milk and omit the baking soda for a subtle sourdough-like tang.
- Seeded top: After sprinkling the cornmeal, scatter sesame seeds, poppy seeds, or a pinch of flaky salt over the loaf before the second rise.
If you love this toasted, try my cinnamon raisin version next by adding a swirl of cinnamon sugar and plump raisins to the batter.
How to Make English Muffin Bread
Step 1: Whisk the Dry Ingredients
Preheat the oven to 400°F (200°C) while you get the dough going. In a large bowl, whisk together the 3 cups flour, 1 tablespoon sugar, 1 teaspoon salt, and the packet of instant yeast.
A quick whisk is all you need, just make sure everything is evenly combined so the yeast disperses well. The mixture should look uniform and feel light.
Step 2: Mix the Batter
Pour the 1 cup milk and ½ cup water into a small saucepan and heat over medium just until the mixture reaches 120°F to 130°F (50°C to 55°C) on a thermometer. It should feel nicely warm to the touch but never hot. Pour the warm liquid over the dry ingredients and stir vigorously with a wooden spoon until you get a thick, shaggy batter.
The batter will be sticky and looser than a bread dough, climbing the sides of the bowl as you mix. Don’t worry if it looks shaggy, that openness is exactly what creates the nooks and crannies later.
Step 3: Let the Batter Rise
Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm, draft-free spot until the batter doubles in size, about 45 minutes to 1 hour.
Look for a puffy dome and lots of small bubbles breaking through the surface. If your kitchen is cool, the rise may take closer to an hour.
Step 4: Stir Down and Fill the Pan
Quickly stir the batter to deflate it all the way. Dissolve the ¼ teaspoon baking soda in 1 tablespoon warm water, then stir that mixture thoroughly into the batter. Use the 1 tablespoon softened butter to generously grease a 9×5-inch loaf pan, then coat the bottom and sides with a thin, even layer of cornmeal. Scrape the sticky batter into the prepared pan and smooth the top. Sprinkle another tablespoon or so of cornmeal across the surface.
The baking soda gives the crumb an even lighter, more nubby texture, while the cornmeal creates that signature sandy crust and prevents sticking.
Step 5: Turn Out and Slice the Warm Bread
Let the loaf rise uncovered until the batter just reaches the rim of the pan, about 30 minutes. Bake on the center rack at 400°F (200°C) for 40 to 45 minutes, until the top is deeply golden and an instant-read thermometer inserted into the center reads 200°F to 205°F (93°C to 96°C).
Cool the bread in the pan for 10 minutes, then run a knife around the edges and turn the loaf out onto a wire rack. Slice thick while it’s still quite warm and expect those telltale nooks and crannies inside every piece.
Tips for the Best English Muffin Bread
- Use a thermometer for the liquid. Too hot and you risk killing the yeast, too cool and the dough will rise slowly.
- If you want a dramatically craggy top, pile the batter a little higher toward the center of the pan so it domes as it rises.
- Let the baked loaf cool completely before slicing for the cleanest cuts, but a warm, rough slice right after the 10-minute rest has its own charm.
Bake times by pan size:
| Pan Size | Bake Time | Notes |
|---|---|---|
| 9×5-inch | 40 to 45 mins | Standard, works as written |
| 8×4-inch | 50 to 55 mins | Tent with foil after 35 mins if needed |
Storing Leftovers
Store the fully cooled loaf in a paper bag or wrapped loosely in a clean towel on the counter for up to 2 days. For longer keeping, wrap it tightly in plastic and keep at room temperature up to 4 days, or slice and freeze in a zip-top bag for up to 3 months. Toast slices straight from frozen for the best texture.
What to Serve with English Muffin Bread
This bread is at its best toasted. Spread with salted butter and a good strawberry jam, or use it as the base for a quick eggs Benedict with poached eggs and a spoonful of hollandaise. It also makes a sturdy companion to a bowl of tomato soup, soaking up the broth without falling apart.
Frequently Asked Questions
Can I use whole wheat flour in this recipe?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour. Add an extra 2 tablespoons of milk to keep the batter from getting too dry.
Why did my bread sink in the middle?
That usually means the dough over-rose before baking or the loaf was underbaked. Make sure your oven is fully preheated, and don’t let the second rise go past the rim of the pan.
Do I have to use cornmeal?
You can substitute semolina flour or fine polenta for a similar gritty crust. Without it, the bread will still taste good, but you’ll miss the classic English muffin texture.
Can I bake this as individual English muffins?
Not as written; the batter is too loose to hold its shape on a griddle. For classic round muffins, you’d need a stiffer dough and rings.
English Muffin Bread Recipe
Ingredients
Method
- Whisk the flour, yeast, sugar, and salt in a large bowl.
- Heat the milk and water to 120°F-130°F, then stir into the dry ingredients to form a sticky batter.
- Cover and let rise in a warm place until doubled, about 45 minutes to 1 hour.
- Stir down the batter, then mix in the baking soda dissolved in 1 tablespoon warm water. Butter a 9×5-inch loaf pan, coat with cornmeal, scrape in the batter, and top with more cornmeal.
- Let rise uncovered until the batter reaches the rim, about 30 minutes. Bake at 400°F for 40-45 minutes. Cool 10 minutes in the pan, then turn out and slice.
