If you are looking for the easiest, softest, and quickest homemade English muffin bread recipe, you are at the right place! This recipe calls for a handful of simple ingredients and baking them, and your homemade hygienic bread is ready!
The dough for this English breakfast bread is somewhat unique in that it benefits from being minimally worked. So rather than making it in a stand mixer, I always reach for my Danish dough whisk, which makes it easy to combine the ingredients without over-mixing.
There’s so much to love about homemade English muffin bread — it’s quick and easy to make, the ingredients are inexpensive, and it’s delicious to boot! The recipe makes 4 loaves of English muffin bread, so you’ll have plenty to share (or not… your secret will be safe with me!)
Table Of Contents
English Muffin Bread Ingredients
- Warm water: Warm water is added to combine and dissolve all the ingredients of the bread, including sugar, salt, and yeast, and form a dough. It helps hydrate the yeast, activates fermentation, and adds moisture to the dough.
- Instant yeast: Sometimes called “rapid rise” or “quick rise” yeast, instant yeast makes the dough rise and gives this bread its signature air pockets. (If you want to use active yeast instead, you’ll need to let the dough rise twice — once in the bowl until doubled in size, and again in the loaf pans until the dough reaches the lip of the pan.)
- Sugar: Sugar serves as a food source for the yeast and gives the bread a slightly sweet flavor.
- Salt: Salt is a crucial ingredient in bread, lending flavor and improving its structure.
- All-purpose flour: All-purpose flour makes up the bulk of this dough, yielding loaves with a tender, chewy crumb reminiscent of English muffins.
How To Make English Muffin Bread
Ingredients:
- 5 1/2 cups warm water
- 3 envelopes (3/4 oz) instant yeast
- 3 Tbsp salt
- 2 Tbsp sugar
- 11 cups all-purpose flour
Directions:
Add the water, yeast, salt, sugar, and flour to a large bowl and stir just until combined.
As I mentioned, a Danish dough whisk is an ideal tool for this task, because it incorporates the ingredients more effectively than other utensils using fewer strokes. (Other types of bread need to be kneaded thoroughly, but too much mixing makes English muffin bread tough rather than tender and chewy.)
Divide the dough evenly between 4 well-greased loaf pans, then let it rise until it’s just above the top edge of the pans.
Bake the loaves at 350 degrees F for 35-45 minutes, or until the tops are light golden brown.
Right after you take the bread out of the oven, turn the loaves out of the pans and place them on a cooling rack. Use a pastry brush to brush softened or melted butter over the top of each loaf, then leave them to cool completely before slicing.
“I love this bread! It has become a favorite in my house and I make it at least once a month. It is great with just butter or honey, and makes for a wonderful toast for breakfast sandwiches. […] Thank you for sharing this recipe!”
– OGT Reader Robin
How to Enjoy Leftovers
To store leftover English muffin bread, wrap it tightly in plastic wrap or seal it in an airtight container and store at room temperature for up to 2 days (or a few days longer in your fridge).
You can also tightly wrap English muffin bread in plastic wrap or seal into an airtight freezer bag and freeze it for up to 1 month.
To enjoy refrigerated or frozen English muffin bread, let it come to room temperature on your countertop or reheat individual slices in your microwave or toaster oven.
More Ideas You'll Love
Serving Suggestions
You can have English muffin bread for breakfast or as an afternoon snack with tea, coffee, or creamy hot chocolate. As a big fan of late-night toast, I can confirm that it also makes a great late-night snack! Try it with these toppings:
- Butter
- Jam
- Honey
- Honey butter
- Peanut butter
- Chocolate spread
- Cinnamon sugar
- Fresh fruit and whipped cream
This English toasting bread makes a wonderful gift too! Pair it with homemade butter for a gift the recipient won’t soon forget.
Further Reading
For more delicious bread recipes and the like, check out:
- Impress yourself and your loved ones with a loaf of No-Fail Easy Overnight Bread —no kneading required!
- Make a delicious batch of Instant Pot Strawberry Jam to enjoy with your English muffin bread.
- Take a look at my favorite bread maker and learn why you might want one for yourself.
Get The Best Whisk For English Muffin Bread
There’s no substitute for using the right tool for the job, including when you’re making English muffin bread. A Danish dough whisk is the best tool for the job, hands down!
Take it from Patty, a fellow OGT reader:
“How did I go my first 53 years of life without Jillee’s Danish Whisk? This piece is amazing. I cannot believe I waited so long to buy it. It glides smoothly through the dough and doesn’t need to be shaken or tapped against the side of the bowl when mixing eggs as a traditional whisk requires. I call it my wonder whisk!”
Frequently Asked Questions
Can I Make Gluten-Free English Muffin Bread?
While many baking and bread recipes are fairly easy to make gluten-free, English muffin bread isn’t one of them. Unfortunately, all my attempts to make gluten-free English muffin bread have yielded disappointing results. (I recommend trying my favorite gluten-free bread recipe instead!)
How Long Does English Muffin Bread Last?
At room temperature, English muffin bread stays fresh for about 2-3 days, or 5-7 days if you wrap it tightly and store it in the fridge. Frozen English muffin bread can last for 1-2 months.
How Can I Keep English Muffin Bread Fresh?
After baking English muffin bread, it’s important to let it cool completely before storing it. It’s also important to protect it from drying out, which you can do by wrapping it in plastic wrap or storing it in a ziplock bag or airtight container. Doing these two things will help keep your bread fresh!
More Ideas You'll Love
Conclusion
This English muffin bread recipe makes a versatile anytime snack you can pair with sweet or savory toppings. It’s also an easy way to enjoy the delights of freshly baked bread without spending all day in the kitchen!
What would you put on a slice of English muffin bread?
English Muffin Bread Recipe
Video
Equipment
- 4 loaf pans
Ingredients
- 5 1/2 cups warm water
- 3 envelopes instant yeast
- 2 Tablespoons salt
- 3 Tablespoons sugar
- 11 cups all-purpose flour
Instructions
- Add the water, yeast, salt, sugar, and flour to a mixing bowl and stir until just combined.
- Divide the dough between four greased loaf pans.
- Let the dough rise until it reaches the top edge of the pans.
- Bake the loaves at 350 degrees F for 45 minutes, or until golden brown.
- Remove the finished loaves from the pans, place them on a cooling rack, and brush the top of each loaf with melted butter.
- Allow the bread to cool completely before slicing.
This sounds sooo good!! Can it be made with wheat flour? My husband isn’t a fan of white bread and I’ve seen whole wheat english muffins in the store, so I’m hoping I could still make this for him.
Please log in or create a free account to comment.What is an approximate amount of time for it to take the dough to rise? A couple of hours? Over night? Thanks!
Please log in or create a free account to comment.Hi Jillee,
Please log in or create a free account to comment.For your followers across the pond what size cup do you use as I believe American cups are a different size to the UK ones, this how many gramms and millilitres are there in the US cups please?
Also over here there are 7g of yeast in a sachet, is that the same in the US?
I’m looking forward to trying this bread.
Michelle
Michelle, I lived in the UK for a couple years and have several cookbooks and needed the measurements when using them. Going forward there are 120 grams in 1 US cup so 11 cups would be 1320 grams. Multiply 120 by the number of cups to get your total grams for any recipe. For the water there is 236.588 milliliters in 1 cup of water, 354.882 in 1 1/2 cups of water, so 5 1/2 c water would be 1301.24 milliliters. As for tablespoons 1 tablespoon is 12.50 grams so 2 would be 25 g 3 would be 37.5 grams. You can also look up the conversions on the internet and it will let you know how to adjust from cups to grams and milliliters or from grams to cups and so forth. I weigh mine on the scale to get the exact amounts needed because I cut the recipe down as I don’t want 3 loaves when I am the only one eating it. I hope this helps you.and good luck with the recipe. Please refer back to the recipe for the amounts in the recipe.
Please log in or create a free account to comment.Michelle, this should help you and my other friends across the pond. The yeast packets are the same size.
Please log in or create a free account to comment.https://www.iheartnaptime.net/conversion-chart/
Some were asking what size pans to bake the bread in. I wondered too, but used 8 x 4” pans, and it appears to be the right size. I’ve never made this before, and it was really good. A neighbor stopped by just as I took it out of the oven, so he took one home. My Kitchenaid Mixer went to heaven. I ordered another one, but the shipping is delayed. I used the Danish dough whisk, but found the dough a little thick for this Senior to use it easily. But I did. I’ll be waiting for the mixer to make it again. Thanks to you and your Mom for the recipe.
Please log in or create a free account to comment.Yes, you’re right Barb. That’s the best size. I am so glad you enjoyed the recipe and that the danish dough whisk saved you in a pinch. :-)
Please log in or create a free account to comment.I’ll have to take your word for it that this bread is fabulous. I am a household of ONE – what am I going to do with FOUR loaves of bread???
Please log in or create a free account to comment.Linda, you could freeze them and/or give some to others. :-)
Please log in or create a free account to comment.I know I’m late replying to this. Sorry :-) We are a household of only two but I bake this regularly. I’ve been doing this ever since it was first posted. We LOVE IT! Both my husband and I like the bread toasted. So, here’s what I do. Once the loaves are completely cool I slice them and put a small piece of wax paper between each slice, then slide into a plastic bag. Tie off and put in the freezer. When we want a slice or two, we can easily remove a slice at a time, reseal the bag and toast the pieces we just retrieved. (if I bake later in the afternoon I leave the loaves out overnight, covered with only a clean tea towel) I hope this helps someone. This is the best bread since sliced bread! haahaa
Please log in or create a free account to comment.Great idea, Suzanna! Thanks. I bought some bags from Amazon that you can put bread in to put in the freezer. They zip up. The brand is ameeze. They are big enough for 2 of these loaves of bread and almost 3. Probably 3 if you slice it all.
Thanks for that idea. I’ll be sure to look for those bags.
I buy yeast in small containers. How much should I use? How much is in a packet?
Please log in or create a free account to comment.One packet is equal to 2 1/2 tsp.
Please log in or create a free account to comment.I use to purchase English Muffin Bread from a women that lived near me. We have recently moved to another state and I asked if she would share her recipe, which she did. I have tried three times to make it and it wouldn’t rise and I followed the recipe to the “T”. Thankfully I ran across your recipe on your blog and pin it. I am making my second batch and my family absolutely loves it. Thank you for sharing this wonderful recipe. The only thing different I did was add a little corn meal on the sides and the bottom of the pan, because this is what I was used to and it came out just as perfect.
You always have the best things on your blogs!
Please log in or create a free account to comment.I made my first ever batch yesterday! I was all set to have a pasta dish for dinner, but there was no chance of that once I’d made this, I really had trouble waiting for it to cool! I don’t like honey (though I wish I did ) so I had it with French butter and lemon curd…it was deeeeeeelicious, thank you so much Oh, I meant to say, and apologies if someone has already mentioned it, I had difficulty getting the dough off the silicone spoon, so I got a small bowl of water and dipped the spoon into it before picking up each spoonful of dough, it was a breeze! Also wetting the spoon helps in spreading the dough more evenly.
Please log in or create a free account to comment.I love this bread! It has become a favorite in my house and I make it at least once a month. It is great with just butter or honey, and makes for a wonderful toast for breakfast sandwiches. I started to experiment a bit making it into a delicious cinnamon raisin bread, and tonight I am trying it with herbs to have with dinner. Thank you for sharing this recipe!
Please log in or create a free account to comment.So glad you’re enjoying it!
Please log in or create a free account to comment.Could anyone tell me if they have this toasting bread recipe with gluten free flour! Are there any tweets you might need? Looks wonderful. Have been trying to find a decent GF recipe for bread
Please log in or create a free account to comment.Hi Millie! I have never had luck with making this bread gluten-free. I just can’t get it to work! Instead of making this style of bread, I always make this gluten-free loaf: https://jillee.co/2KkIAtb It’s the best!
Please log in or create a free account to comment.I just wanted to add one thing I found when I made this, I had wrapped it in foil to keep fresh for a couple days.I waited until totally cool, yet this morning when I went to slice for toast, I found mold had started. Had to discard. Fortunately, I had one in the freezer. Not sure why this happened except that this bread is moist, and storing it with aluminum or saran, seals in moisture, which can cause mold. So, I wrap it in parchment paper. Wondering if anyone has had the same issue? I know some English muffins are in the refrigerator section at the grocery stores, wrapped in cellophane, not plastic. Any thoughts?
Please log in or create a free account to comment.I live in a very dry area, so I don’t experience too many issues with mold. Storing it in the fridge will definitely give you at least a week! I would also recommend that you makes sure the bread is completely cool before wrapping it. Sorry you lost a loaf!
Please log in or create a free account to comment.I love this amazing bread. It is now a favorite. Dense, moist, and don’t need to use much butter on toast.
Please log in or create a free account to comment.The first time I made it, I somehow forgot to add the sugar. The bread was still excellent. I have now made it with sugar, and honestly don’t notice a difference, except perhaps the sugar, makes outside a little more crispy.. Either way, this is a keeper.
What am I doing wrong!?!?
Please log in or create a free account to comment.I have tried this recipe several times and the dough never comes out right. I follow your instructions to the “t” and am using fresh bought ingredients. I have mixed for as few as 15 seconds-“just to combine”, to as long as a minute or more. The dough always is “piece-y”, not sticky at all with rock hard chunks.
I have already successfully made the honey butter ambrosia and am anxious to try the english muffin bread.
HELP!
Ok. I just went and stared at my bowl of weird, dry, faux dough and the measuring cup sitting next to it.
Please log in or create a free account to comment.I am embarrassed and relieved to figure out I wasn’t using enough water.
Wondering if you can swap out with gluten free flour for this recipe?
Please log in or create a free account to comment.This seems like a lot of sugar, would it work/has anyone tried it with substantially less sugar?
Please log in or create a free account to comment.Could you post the Navy bean soup recipe, please?
Please log in or create a free account to comment.Here it is! https://onegoodthingbyjillee.com/2012/02/by-special-request-my-moms-navy-bean.html
Please log in or create a free account to comment.Can you use this recipe for a bread machine?
Please log in or create a free account to comment.Yes! I haven’t tried it myself, but I’ve heard from many people who have :-)
Please log in or create a free account to comment.Dear Jillee,
I purchased the Jeddy’s Essential Oils and some for myself, and spent money that I could not really afford. These oils do not work on my child. I am so sad and disappointed that something that I wanted to work so badly for my son who is adhd did nothing. So shame on me for trusting in a blog, I so badly wanted something to help him, that I was willing to go against my better judgement. I am sorry I did. I am out close to $ 100.00 for snake oil.
Barbara S,
Please log in or create a free account to comment.Barbara, I am truly sorry that Jeddy’s blend didn’t work for you. I personally use it and all my kids have benefited from it at one point or another. There are so many testimonials telling of similar results (http://jeddysblend.blogspot.com/p/jeddys-blend-testimonials.html?m=1). Unfortunately, nothing is 100% effective for all people. Again, so sorry and I hope you find something that brings some relief to you and your son.
Please log in or create a free account to comment.I make this all the time; a staple in our household. Sometimes I add flax, Chia seeds, and a little bit of ground oatmeal. Now I’m going to have to try raisins!
Please log in or create a free account to comment.Yum! Good ideas Laura!
Please log in or create a free account to comment.This is without a doubt the easiest bread recipe I have ever seen.I’ll try it out when the weather cools. Thanks Jillee
Please log in or create a free account to comment.Hope you love it Judy!
Please log in or create a free account to comment.so I am going to try to half this recipe.. since I have a super small oven. pretty much everything can be halved except for the yeast.. would you use just 1 packet of yeast, 2 packets?? packet and a half?? I made some peach preserves and well I now have to make this bread to try it on..
Please log in or create a free account to comment.