Homemade Easy English Muffin Bread Recipe (No Knead)

Enjoy the irresistible taste of freshly baked English muffins without the fuss of kneading. This No Knead English Muffin Bread delivers soft, nooks-and-crannies goodness right from your oven.

English muffin bread is a delightful twist on the classic breakfast favorite. This no-knead wonder combines the best of both worlds: the delicious nooks and crannies of traditional English muffins, and the ease of homemade bread baking. With its warm, crusty exterior and soft, airy interior, this bread is not only nourishment for the body, it’s nourishment for the soul as well. 

Why This Easy Recipe Works

This bread dough mixes up in no time, and what I love the most is that there is no kneading…which means much less mess. It smells heavenly while it’s baking, and turns out perfect every time. It makes an amazing breakfast, and an equally good snack. 

Ingredient Notes + Variations

• It works well to substitute half of the all purpose flour with white whole wheat flour. Bread flour should not be used. 
• Any kind of milk can be used with the exception of skim milk. The milk needs to have some fat content.
• Make sure your active dry yeast is very fresh. I don’t recommend using instant yeast or rapid rise yeast for this recipe. 
• Since this is a yeast-activated bread, no baking soda or other leavening is needed. 
• The ingredients are very simple, and except for possibly the cornmeal, they are all pantry staples.

How To Make

• Preheat oven to 375 degrees F. 
• In the bowl of a stand mixer, with the paddle attachment, on low speed, lightly mix together half of the flour (2 1/2 cups) and all of the active dry yeast, sugar, and salt. (A large bowl and an electric mixer can also be used.)
• Combine the 2 cups milk and the 1/2 cup water in a microwave-safe bowl or measuring cup.
• Warm the milk/water mixture in the microwave until it reaches 105 degrees F.
• Add the warm milk/water mixture to the dry ingredients. Mix together on medium speed for 1 minute. WAIT 3 MINUTES FOR THE YEAST TO ACTIVATE.
• In 3 increments, add in the remaining 2 1/2 cups flour. Mix just until combined, scraping the sides and bottom of the bowl with a large rubber spatula or sturdy spoon. 
• Put the dough out on a flour covered surface. Shape and turn 3 times.
• Cut the dough in half. Put each half in a loaf pan that’s been prepared with Baker’s Joy and dusted with cornmeal. (Crisco, vegetable oil, or butter can be substituted for Baker’s Joy.)
• Dust tops of loaves with cornmeal. Cover loosely with plastic wrap or a clean towel. Set in a warm draft-free place and let the dough rise until the loaves are above the sides of the pans. (The loaves double in size in about 30-40 minutes.)
• Bake for 35 minutes. Bread is done when outside of loaves are golden brown. Double check doneness by tapping on the top of the loaves. If they sound hollow, they are done.
• ​Remove bread from the oven. Cool on a wire rack for 5 minutes. 
• ​Remove bread from pans. Let cool to room temperature before slicing. 

Helpful Tips

• Any kind of loaf pan can be used, but I prefer glass or ceramic. Loaf pan size: 9 inches x 5 inches. (Loaf pans seem to vary slightly in size. If your pans are close to 9 x 5 inches, they will work.)
• A stand mixer works best. It’s possible to make this bread using a large bowl and an electric hand mixer. It definitely doesn’t work to mix it by hand.
• If using a stand mixer, a dough hook can be used in place of the paddle attachment. 
• I use Baker’s Joy spray to prepare my baking pans. Butter, vegetable oil, or Crisco can be used as well.  
• The dough will rise in any warm place in your kitchen. My favorite spot is on top of my oven. (I turn my oven on so the space warms up more quickly.)
• Slice your loaves of bread with a large serrated knife. 

How To Serve, Store, + Freeze

• This English Muffin Bread is delicious fresh and hot from the toaster. Serve this perfect toast with butter, any kind of jelly or your favorite jam, peanut butter, or almond butter.
• Use slices of this bread as the base for your favorite breakfast sandwich.
• Store your loaf of bread in a resealable bag in the refrigerator. It’s fine to slice it all at once, or slice it as you go. Either way works. 
• To freeze, wrap an unsliced whole loaf of bread in plastic wrap, aluminum foil, or Press’n Seal, and place it a resealable freezer bag. It will keep in the freezer for up to 3 months. 
• Alternate single serving freezing method: Slice your loaf of bread. Place the slices, 2 at a time, in resealable quart size freezer bags. Freeze for up to 3 months.

English Muffin Bread for Gift-Giving

This easy English Muffin Bread recipe makes a lovely, made-from-your-kitchen gift for family and friends. It has wonderful texture, with lots of nooks and crannies, and is an especially nice gift during the holiday season. Just package a loaf in a bread bag, or cellophane bag. Tie the bag off with a piece of festive ribbon, and add a custom gift tag. To get the free printable gift tags, just fill out the form at the end of the post.

This recipe for English muffin bread is a delightful blend of tradition and convenience. Its simplicity, versatility, and amazing flavor make it a great addition to your breakfast rotation. Whether you’re savoring a slice toasted to perfection with a smear of butter or using it as the foundation for a breakfast sandwich, English Muffin Bread offers endless possibilities. So, why bring the magic of freshly baked bread into your home? With every loaf you bake, you’ll not only enjoy the delicious results, but also carry forward a rich tradition that has warmed hearts and filled kitchens for generations.