The Secret To Making Your Best English Muffin Bread Ever

Two pictures of a woman cutting a loaf of English muffin bread.

The Best Tool For English Muffin Bread & Other Quick Breads

Adding a Danish dough whisk to my arsenal of cooking utensils has been a total game-changer, and it’s why I worked so quickly to make them available in my online shop! It seems like every day I discover yet another great way to use it in my kitchen.

One way it really comes in handy is for mixing the dough for English muffin bread, one of my mom’s recipes that has taken on a somewhat legendary status over the years. Unlike other bread doughs, this one benefits from minimal mixing, which used to be quite difficult to achieve when I made it in my stand mixer.

One advantage of the Danish dough whisk is that it is able to incorporate ingredients without over-mixing them, so I was eager to try making a batch of English muffin bread dough with it. It ended up doing such a great job that I’ll never go back to the stand mixer method (which had been my go-to method for decades!)

So in honor of this excellent discovery, and as an ode to both my Danish dough whisk and my mom’s English muffin bread, I thought I’d re-share her recipe with you here. It’s definitely one you’ll want to try for yourself (if you haven’t done so already!)

Check out this English muffin bread recipe in the video at the end of the post!

english muffin bread - woman standing behind a counter with four loaves of bread on it while she tilts one pan up to show the camera, close up of loaves of english muffin bread in baking pans

3 Reasons To Love English Muffin Bread

1. It’s Easy To Make

I doubt you will ever come across another homemade bread recipe as easy as this one. You mix all the ingredients together at once, then divide the dough into standard-size loaf pans (8.5 x 4.5 x 2.5 inches) and bake.

That means no flouring of surfaces, no kneading, no shaping, and you only need to let it rise once thanks to my good friend instant yeast. ;-) Unlike many other baking projects, this recipe embraces shortcuts and feels no shame about it.

2. It’s Economical

If you don’t count water, you only need four inexpensive ingredients to make four full-size loaves of English muffin bread. I actually sat down and did the math to figure out the cost per batch based on Walmart’s current prices for flour, yeast, salt, and sugar, and it came out to just under $3 per batch, or $0.75 per loaf.

That’s a great deal no matter which way you slice it. (Pun very much intended!)

3. It’s Delicious And Ideal For Snacking

The last reason is the best reason of all—English muffin bread is just plain delicious! It’s great for breakfast, as the name implies, but I love it just as much as an afternoon or midnight snack.

It makes the best toast and tastes great with any of the usual things you’d spread on toast: butter, jam, fruit preserves, honey, cinnamon sugar… you name it! But enough chit-chat — let’s get to the point, which is actually making the stuff!

Here’s how you can make a big, delicious batch of English muffin bread at home.

english muffin bread ingredients: flour, salt, sugar, yeast

How To Make English Muffin Bread

Ingredients:

  • 5 1/2 cups warm water
  • 3 envelopes instant yeast*
  • 2 Tbsp salt
  • 3 Tbsp sugar
  • 11 cups all-purpose flour

*Note: Instant yeast is sometimes called “rapid rise” or “quick rise” yeast, but they’re all the same thing. If you only have active yeast on hand, you’ll need to let the dough rise twice — once in the bowl until doubled in size, then again in the loaf pans until it reaches the top edge.

english muffin bread collage: woman's hand pouring salt from a measuring spoon into a bowl of flour, woman's hand pouring water from a measuring cup into a bowl of flour

Directions:

Add the water, yeast, salt, sugar, and flour to a large bowl and stir just until combined.

english muffin bread - woman's hands: one holding a bowl of batter steady, other hand using a Danish whisk to mix the batter

As I mentioned previously, a Danish dough whisk works perfectly for this, because it incorporates ingredients more effectively in fewer strokes than other utensils.

english muffin bread - woman's hands holding up a loaf pan with uncooked batter in it

Divide the dough evenly into four well-greased loaf pans, then let the dough rise until it’s slightly above the top.

english muffin bread - close up of freshly baked loaves of english muffin bread

Bake at 350°F for 35-45 minutes, or until the tops are a light golden brown color.

english muffin bread - woman's hands holding a wire rack with two loaves of english muffin bread on it

Right after you take the loaves out of the oven, turn them out of the pans, place them on a cooling rack, and brush butter onto the top of each one. Allow the bread to cool completely before slicing.

english muffin bread - woman about to eat a slice of english muffin bread with honey on it

When it’s ready to slice and eat, good luck trying to decide what to put on it! ;-) As I mentioned earlier, it’s great toasted with lots of butter and jam (or a generous layer of honey butter ambrosia), especially when paired with a mug of creamy hot chocolate. Yum!

This English muffin bread makes a wonderful food gift as well. And why not make some delicious homemade butter to go with it? The lucky recipient of this bread and butter gift would never believe how easy all of it was to make (and you are under no obligation to tell them!)

Can I Make It Gluten-Free?

While I always like to offer a gluten-free option when possible, I have tried to make this particular recipe using gluten-free flour and it did not go well. :-( Unfortunately, some recipes just aren’t very flexible! (But I do recommend trying this gluten-free bread recipe if you haven’t done so already!)

A person holding a wooden utensil holder with English muffin bread in a kitchen.

I know you’ll love this recipe just as much as I do! And don’t forget to grab a Danish dough whisk in my shop to make the bread even better.

You don’t just have to take my word for it! Here’s what other OGT readers had to say:

I love love love this Danish dough whisk. I make English muffin bread and quick breads, and love the way it gets down to bottom of bowl. I don’t have flour left because the whisk gets it all.

Dianna M.

Bought this for my mother-in-law who loved your English Muffin bread and said she wished she had the Danish dough whisk you had mentioned. She was thrilled with the results and said it made the mixing of the bread much easier. We all love her bread and agree that it made a good recipe even better as it improved the texture. Thank you for offering this useful product!

Jenn N.

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!

Patty Anne

CLICK HERE TO SHOP

What would you put on a slice of English muffin bread?

english muffin bread - close up of freshly baked loaves of english muffin bread

English Muffin Bread Recipe

Jill Nystul
I have been eating this bread for as long as I can remember! Toast it up for an easy breakfast, or eat it as a quick snack anytime.
4.11 from 198 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 4 loaves
Calories 1303 kcal

Ingredients
  

  • 5 1/2 cups warm water
  • 3 envelopes instant yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups all-purpose flour

Instructions
 

  • Preheat over to 350 degrees.
  • Mix altogether, then spoon into 4 greased loaf pans.
  • Let rise in pans until dough reaches the top of the pans.
  • Bake for 45 minutes or until golden brown.
  • Set the loaves on a cooling rack and brush with melted butter.
  • Allow to cool completely before slicing.

Video

YouTube video

Nutrition

Calories: 1303kcalCarbohydrates: 273gProtein: 38gFat: 4gSaturated Fat: 1gSodium: 3514mgPotassium: 419mgFiber: 11gSugar: 10gVitamin C: 1mgCalcium: 65mgIron: 16mg

Read This Next


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • 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.

  • Hi Jillee,
    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.

  • 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.

  • 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???

    • 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

      • 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.

  • 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!

  • 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.

  • 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!

  • 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

  • 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?

    • 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!

  • I love this amazing bread. It is now a favorite. Dense, moist, and don’t need to use much butter on toast.
    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!?!?
    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.
      I am embarrassed and relieved to figure out I wasn’t using enough water.

  • 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,

  • 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!

  • 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..

  • […] to assure we had enough to fit our cravings.  It does freeze well if it can make it there.  The original recipe was from the wonderful website called, “One Good Thing by […]

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  • […] place them in your microwave overnight. It keeps them from drying out like they do on the counter. (CLICK HERE for My Mom’s Wonderful English Muffin […]

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  • Hi Jill ,
    Seems like it took me forever to get to this point . And there it appeared , a beautiful recipe for English Muffin Bread.I come from a family of six and now there is only myself and my Golden ASHLEY left . My
    Mum’s old crinkly recipe like yours still remains and I definitely love yours …. Soon to try it out 1/2 batch . Seems like your asking yourself am I going to have bread from this soup …Thomas’s can’t compare ..my favorite is toasted with only lots of bacon (sandwich) & hot CHOC w/ milk CHOC chips , cassia cinnamon , 1 T ….1/2 &1/2 and whole milk..milk CHOC chips & mini marshmellows on top for flavor & to keep the drip hot .. Thank you for sharing ..The odds were 7000 to 1 that I would have found your recipe ..drop me an email .. I may not pass this way again….LOL

  • I have NEVER been able to make homemade bread – sticky bread dough and I do NOT get along, and I just didn’t have the patience to knead it, then try to get it off my hand, always adding too much flour to get it so I could handle it, then the bread was too dry. I tried this recipe for the first time yesterday, and I LOVE IT!!! How easy and fantastic it was to just dump everything in a bowl, mix it up a little, spoon it into pans to rise, and then bake it! The bread came out beautifully, though the recipe makes too much for us. Next time I will cut the recipe in half. Thank you, Jillee and your Mom — now I feel like a competent bread baker!!! ;)

  • Have you tried making the english muffin bread with raisins and cinnamon or blueberries by any chance? I was thinking about trying to make some with different flavors, but am nervous since I am a hardcore recipe follower.

  • Hi, Where did you get your bowl for your mixer??
    I have an artisan with the steel bowl. I would love one like that though….
    I am just about to make some more of your bread.
    It is delicious…
    Sincerely,
    Nancy Carlson

  • Hi,
    I just wanted to let you know that I made a batch and they were delicious..My whole family loved it.
    I am about to make some more!!
    Thanks so much for the recipe.
    I wonder how we could make sour dough out of these..That would be really good too!!
    Thanks Again.
    Sincerely,
    Nancy Carlson

  • […] to English muffins in texture and is oh-so-good when you toast and butter it. The recipe comes from here, but I have tweaked it to be a little more healthy. English Muffin Bread 5 cups warm water 2 1/2 […]

  • […] found this wonderful recipe for English Muffin Bread. It is super easy, requires zero kneading, and is cheap!! And oh yeah, did I mention it’s […]

  • […] stuff to stick in them. We made Jillee’s Homemade Dry Laundry Soap, Gardener’s Hand Scrub, English Muffin Bread, and Honey Butter Ambrosia. It was representative of Jill and our company and I really think the […]

  • […] of this blog who shared her story with me on Facebook. After Deborah Knoll read my post about my Mom’s Wonderful English Muffin Bread, she not only made some for her and her family but she also decided to make some to sell. She then […]

  • I found your Mom’s recipe on your site and tried it, and I have to tell you it is my favorite breakfast bread recipe. Thank your mother, it is wonderful.

  • I thought I had found a favorite English Muffin Bread recipe a few weeks ago…then I tried this one. New favorite! This bread is excellent. I make the dough in our bread machine, then dump into the loaf pans.

    The only complaint I have is that the dough is so sticky! I just made it for the second time today, and I’ve tried plastic wrap, parchment paper (sprayed with Pam) and it still sticks when I cover it. Maybe the loaf pans I’m using are too small, because the dough is still so wet when it’s done, it spills over as it rises.

    Anyway, I tried it for the first time yesterday, dividing the recipe by 4 since I wasn’t sure I wanted four loaves until I knew we liked it. Well, that loaf is almost all gone, so I made more today. This time, I halved it (and rounded up a few of the odd fractions). It filled two of the cheapo aluminum foil loaf pans and they’re baking now.

    If I thought that there was something I could add to eliminate the stickiness and keep the excellent taste and texture, I might try it next time. Maybe a little oils?

    Thanks for posting!

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  • I’m definetly hoping to make English muffin bread this weekend so I’ve been looking for a good recipe! This looks great but the only problem is the loaf looks very short. Is this how it turn out or is it just the picture? I’m looking for nice large pieces.

  • Hola! Me gustó mucho la receta, pero vivo en Uruguay y no sé cómo calcular la levadura. ¿Cuánto pesa cada paquete? Ojalá puedas contestarme. Muchas gracias!

    Hello! I liked the recipe, but I live in Uruguay and I do not know how to calculate the yeast. How much each package weighs? I hope you can answer. Thank you very much!

  • I made this today and it was phenomenal! My husband scoffed when I told him that it tastes just like store bought English muffins. One bite and he was sold!

  • […] pretty much adore this site and all of the amazing posts (have you had her amazing honey butter and english muffin bread? MERCY!) and I’m so grateful you all let me crash the party. Stay in […]

  • I am wondering since I will be using Fleishmans instant dried yeast. What is the difference in the two for this recipe. I ask because all the other recipes I have seen have baking soda in them.

  • Wondering if the water and yeast goes in first, as in the ingredient list before flour? Or water last as in the picture. Turned out great the first time I made it but I can’t remember how I did it. Thanks for the great bread recipe!

  • Are you sure that I don’t need to mix the yeast with water first? Really hard to get into the pan, seemed a little dry but still sticky and I used bread flour. Rising now. Hope it works! Baking bread is new for me.

  • This is SO DELICIOUS! I just recently found your site by searching Pinterest for English Muffin Bread and made this last night. My daughter and I ate 3/4 of a loaf this morning. Will be making it MANY more times.

  • I have attempted this twice and dough is much too thick. What could I be doing wrong?

    I am using rapid rise yeast and bread flour, halving the recipe.

    Thanks!

  • Hi,

    Today it was -13 degrees; that’s without the wind, which pushed the temperature into the Siberian range of -45 below zero. The perfect day to try your mom’s English bread recipe.

    The bread turned out spectacular! One loaf is already gone. For everyone else who makes this recipe, follow the directions and the bread will be great.

    I used all-purpose flour and SAF instant yeast, which rapid-rise yeast. It comes in 1 lb packages and is so much cheaper that buying a jar a yeast or packets at the grocery store. SAF can be purchased online at http://www.webstaurantstore.com/lesaffre-saf-instant-red-dry-yeast-1-lb-vacuum-pack/99915909.html
    or at a local restaurant supply store. There are 2.25 teaspoons of yeast in a packet, so you need to multiply that by 3 (6.75 teaspoons or 2.75 tablespoons).

    I used four 1.5 quart glass Pyrex pans. The dimensions are 8.5″ x 4.5″ x 2.5″. The dimensions are on the bottom of the pan. Glass pans provide even browning. You can find the pans very reasonably priced at yard sales and thrift shops. I don’t think I’ve paid more than $1. Spray the pans with Pam.

    The bread only needs to rise once if using rapid rise yeast. I had heated my oven to 170 degrees, put the pans in, and let the dough rise to the top of the pan, which took about 40 minutes. I didn’t cover the dough. Since it was so sticky, I thought it would stick to a towel.

    All four loaves were baked at the same time for 45 minutes.

    Thanks for sharing your mom’s recipe!

    • I’ll tell you what I used for one loaf. It came out great.

      1 and 1/3 cups warm water
      2 and 1/2 cups All-Purpose flour
      1 tsp salt
      1 and 1/2 tsp sugar
      1 and 1/2 tsp Active Dry Yeast

      I dumped it all in our breadmaker in the order listed and set it to the dough setting. Once done, I followed the rest of the directions as given. Good luck!

  • Everywhere I turn I am so happy to see you and your blog pop up! I really mean that from the bottom of my heart. When i look at Pinterest I find your name and automatically I trust. Thank you so much and for many things. Keep the good work up in all ways! Again thank you.

    Ginny

  • […] It is THE PERFECT compliment to buttered toast in the morning. :-)  Especially English Muffin Bread! One of my favorite […]

  • Started to make this – I LOVE English muffin bread – came back to recipe to double check- no shortening? & WHAT size loaf pans? Mine seem much larger than yours in your pictures.Thanks

  • WARNING: DO NOT attempt this using the decorative cardboard loaf pans. The directions on the pan say they don’t need greasing, but not believing that, I greased half and left half ungreased. Both types are stuck to the sides of the loaf and cannot be peeled off. These were meant as gifts for a party tonight, but now I will only be giving the Honey Ambrosia Butter (that is if that solidifies. It has been cooling for over an our and is still in a liquid state). :(

  • I have made this for years. My recipe only makes 2 loaves, so I usually end up making at least 2 batches. BUT!!! In my recipe, I can bake it in the oven OR…and this is a really great part!!…..after the 45-minute rising time, I simply put it in the microwave on high for 6 min. 30 seconds. It looks very anemic, but when baked, it is beautiful! Love love love this recipe. I have 6 loaves frozen in my freezer right now which will be used for breakfasts by my Christmas guests!

  • […] English Muffin Bread – Freezes easily. Keep a couple of loaves on hand to thaw and toast for unexpected guests, early shopping trips, or a snack for midnight gift wrapping and bicycle assembly. […]

  • Thank you so much for such an amazing recipe!! We love English Miffin bread and this is IT no need to search elsewhere. My mom loved her muffin bread and sadly passed away 6 months ago. Imagine my surprise when I saw your mom’s name was Carole with an “e”, so was mom’s! A gift sent from above, I’d like to think so…thank you.

  • Thank you again for sharing this recipe! I made a bunch of it to sell at market and it flew off my table. Even though the ingredients are simple, it produced better results that other recipes I have tried. I’m curious, though, is there such thing as Sourdough English Muffin bread?

  • I absolutely LOVE this recipe. I have made it many times already and am making it again today. It freezes beautifully. I like to slice it with my electric knife before freezing. When I go visit my sons I take along some for them. (They live in off-campus housing.) They can take out just a couple slices at a time, when they want toast. This also makes it easy for them to make a great grilled cheese sandwich. This recipe is so easy, and so good!!

  • Thank you so much for this wonderful recipe. It turned out absolutely like a piece of heaven in a breadpan. I’m making it for the second time in a few minutes. Just half the recipe. Last batch I sliced, slipped into a plastic bag and froze that way. When I wanted a couple of slices to toast, I’d just insert a butter knife between the frozen slices and they’d easily pop apart. I didn’t have to thaw the whole loaf and would put the remainder back in the freezer.

    I ate it every morning for breakfast with PB. My thighs show it, too. :-) My thighs are craving it now, so I better go.

  • This was sooooo scrummy!
    When you want to bake just one loaf, I did the math and came up with these numbers with success:

    Calculated for one loaf: 11 oz warm water, 2 teaspoons rapid yeast, 1/2 Tablespoon salt, 3/4 Tablespoon sugar, 2 3/4 cups AP flour

  • I love love love this bread!!! I usually make two regular loaves and then add jalapeno and cheese to the other two. My family loves it too. I love using it to make cheese toast to french toast and everything in between. Thanks for sharing :)

  • Tried your recipe tonight for the first time! Pretty sure we ate nearly an entire loaf already! I may need to go ahead and remove those 2 loaves from the freezer! Very addicting and exactly what I was hoping for with the recipe! Yummy!!! Thanks for sharing!

  • Another idea for English muffin bread is toasted with peanut butter and swirls of seedless raspberry jam on top of it, my soon to be 13 yr granddaughter loves it that way.

  • My loaves are rising as I type this! How did you “spoon” the dough into the pans? I couldn’t make the dough stay on the spoon – it wanted to stay with the rest of the dough in the bowl! I finally gave up and dug in with my hands and blobbed it into the pans – worked fast and great – and just as I was finishing getting the last of the dough out of the bowl there was a knock at the door! Had to grab a paper towel to open the door :) Sticky is an understatement, but I’ll be having some yummy toast late tonight!!!

  • This is a great recipe. I followed exactly, except that I halved it since I only want to do 2 loaves at a time. It is so simple that I keep thinking I must have forgotten something! I really love this bread and so does my husband. I have one problem though. Once it goes in the oven it always sinks in the middle. Can anyone tell me what I am doing wrong? Please help if you can, because this bread recipe is definitely a keeper but I don’t want to continue serving a sunken bread. It doesn’t look very attractive.

    • Mine does the same, but it’s OK and the way it’s supposed to be. If you take a look at the pictures accompanying the recipe you’ll see a rather flat or even slightly concave top on the loaves. Pretty isn’t important here. Taste is. And man oh man, does this ever taste good.

      • I forgot to add that sometimes it will fall more than normal because you let it rise too long. Next time bake it before it rises too much.

  • I have made this recipe several times and my family loves it and so do I. Thank you so much for sharing. This is an easy way to get started in the bread making game. Hope the world treats you well and again, thanks for sharing.

  • Jillee (or anyone else who makes this bread) Have you tried adding fruit dried fruit ,nuts ,cheese etc to the mix ? Or using unbleached flour ,rye flour etc

    Thanks

    Cindy

    • The only thing I’ve added is jalapeno and cheese and it was delish!! I think you can really experiment with add-ins. I’d love to hear what you try. Hope this helps :)

  • I was really excited to see this recipe as it is so very easy and we love fresh bread! Went out and got 4 loaf pans, rapid rise yeast that isn’t out of date (had some in the cabinet that was too old and didn’t want to take any chances), and am now waiting for the bread to rise. Cannot wait to see if all the comments will be the same for our family! We have 2 jars of homemade apple butter that are aching for a home…in our stomachs on fresh bread!

  • […] finally made it!  I made Jillee’s English muffin bread and I am singing its praises.  I’m singing Jillee’s praises!  It makes me want to […]

  • Jillee…. is there a 12-step program for this bread???? My husband and I are completely and irrevocably addicted to the stuff. Ever since I discovered your recipe, I have made several batches… a new batch about every 2 weeks for the last two months. Some were shared, but many were just plain eaten by the two of us. When I shared a loaf with my parents, my dad commented that the only problem with the bread was I needed bigger loaf pans!!! THANK YOU from the bottom of my heart. This bread truly is the best.

    • I’m sorry…there is no 12-step program for my Mom’s English Muffin Bread! You are an addict for life! ;-) Glad you liked it Janet! Thanks for sharing!

  • Jillee, thank you for sharing your Mother’s recipe! I made this bread today, and it was so easy, and it tastes WONDERFUL! It only took about an hour to rise. I never have used the rapid rise yeast before. I’m very impressed. I am going to share a loaf with my neighbor, and freeze the other two after they cool. It’s SO good. Thank you again for sharing! I know I’ll be making this again!

  • I found this post on Pinterest and made it tonight. EPIC WIN! I used 10 cups flour and 1 cup ground flax seed. I’m always sneaking in flax. A wicked awesome recipe.

  • Jillee, THANK YOU for this recipe. Made a batch last night and the hubs and I LOVED it. Took one loaf to work to share with my friends and gave one away to the neighbor. Made another batch tonight to share with my mom and sisters. I can’t wait to hear what they think of it. This is definitely a MUST DO recipe.

  • I know that I’m a little late with my question, but was wondering if someone could help me with the amount that is in the Yeast packets please as I’m in Australia and can’t buy the same product as the USA. Thank you.

  • So this morning went something like this. Read your post about you blog party and saw those awesome looking loaves. I have been wanting to make this kind of toasting bread for a while now. I read it at about 7:30 and was in my kitchen at 8 making them. Handed one to my Mom when I saw her later and one for me and two for the freezer for company next week. Yeah.

    Awesome bread.

  • Hi Jillee,
    I’ve been following you for a while on Pinterest and was so pleased when you shared Gluten-Free recipes and food ideas that are gluten-free. Could you possibly provide a gluten-free version of this recipe? My kids and husband melt faster than butter on hot bread when I bake anything GF for them. This sounds absolutely scrumptious! Gotta make some of your honey butter ambrosia to go with it.
    Love your blog!
    Mary

  • […] end of the evening, each of the guests got a pint of Honey Butter Ambrosia and a mini loaf of my Mom’s English Muffin Bread.  We had invited close to 70 bloggers, so my daughter Britta, daughter-in-law Kaitlyn and I made […]

  • I made this tonight and my oh my is it awesome!!!! My family loves it and it was easy as well. What more could you ask for? Thanks for sharing Jillee! Love it!

  • I made this yesterday for our late 4th of July party today. I also made your honey ambrosia
    to go with the bread. Everyone said it was the best treat ever! Thanks for sharing
    both of these great recipes. Not one good thing – but two good things!

  • Wow, what a forgiving recipe! I was halving the recipe and ended up only having active dry yeast which meant letting it rise twice, but that I think I did pretty well even though I’m just not good with bread. I think I’m missing the intuition that’s needed. I also ended up only having 3.5 cups of flour so I made up the rest with Bisquick. It still turned out fab though! I loved it with just butter and with honey. Numm!

  • […] make sour dough bread from a starter weekly, but I also like this Country White Bread, this English Muffin Bread, and this Very Little Bother Bread. Our favorite roll recipe is here. Homemade bread is an easy and […]

  • […] is my very favorite bread ever.  Since trying it for the first time after finding it on One Good Thing by Jillee via Pinterest, my husband and I always try to find reasons to make it.  This is horrible, because […]

  • Hello. I just wanted to share that made a half batch of this today using my cast iron pan instead of 2 loaf pans, and it turned out fantastic!

  • HOLY HANNAH is this good! JUST got it cooled enough to slice and throw in the toaster…munched the heel while waiting for the toast and that was totally yummy…and the toast is divine! Thank you, thank you, thank you for sharing this supremely easy recipe! I will NEVER again search a grocery store/bakery for English Muffin bread again!

  • Any idea if I can make this with gluten free flour? I am on seriously craving an english muffin, but being gluten sensitive, and new to the world of gluten free cooking, I’m still trying recipies.

  • […] to make Cinnamon Raisin English Muffin Bread but when I went out to the freezer to grab a loaf of English Muffin Bread, I found a loaf of raisin bread!!  It was a nice surprise for my son.  So I will probably be […]

  • I’ve made this bread 3 times now and it is to die for!! SO easy and SO delicious!! I now use it for pretty much everything! Hamburgers, sloppy joes, French toast. Cinnamon toast, sandwiches, you name it…EVERYTHING is better when made with this bread!!

  • Saw this recipe months ago and pinned it to my “recipes to try board”. Made it today, gave it 5 stars and moved it to my “Recipes to make again” board. It is so easy and so delicious. Thanks for sharing!

  • Just made this and it looks wonderfully dense and delicious. Haven’t gotten to try any yet because it’s still cooling. Absolutely easiest recipe for bread ever, and I almost felt bad dirtying my Kitchenaid for how quickly it came together.

    Two helpful hints:

    1. When you’re dividing the dough, spray your hands with Pam first and the dough won’t stick to your fingers. This makes dividing the dough out MUCH easier.

    2. If you prefer gorgeous muffin-esque sliceable rolls, I divided a loaf’s worth of dough in 6, placed them in a greased LARGE Pyrex baking dish, and let them rise as long as my loaf was rising. I smushed them out a little flat after they’d risen, and they turned out fantastic. Sliced lengthwise they will fit in the toaster and make giant english muffins. Also for fans of the heels of bread as it’s like having two heels every time!

    Happy baking!

  • Jillie, thanks ever so much for sharing your mother’s recipe. When I spied the picture with the original recipe lying on the table I knew that it had to be tried and true. My mom has many of those same typed out and copied recipes in her files. All of which were worth their saving. Your version is spot on and I have given many a loaf away for the holidays…along with a jar of my homemade fig preserves. The best version for me is the regular double rise… There doesn’t seem to be as many nooks and crannies with the fast rise method. I am watching a bowl of dough rise now and am anxiously waiting to smell it baking!!!!

  • i have made this wonderful bread. but i was wondering if i could cut them out into muffin shapes? how would i have to change the recipe for them to be rolled out? thanks

  • […] and it doesn’t have very many ingredients.  Here is a link to the PIN and a link to the BLOG that is pinned if you want the recipe (I’m not going to retype all the recipes that I do this […]

    • yes you can the halved recipe measurements is
      2 3/4Cups Warm Water
      3 3/8tsp(teaspoon–I have the jar) or 1 1/2 packets of Yeast(Rapid Rise or Normal Active Dry)
      1Tbsp(tablespoon) Salt
      1 1/2Tbsp(tablespoon) Sugar
      5 1/2Cups Flour

      Hope this helps :)

  • Thank you, thank you! I grew up eating English Muffin Toast at my Grandmothers. In my adult life I looked for it everywhere I went for years. Then one day my grocery bakery actually made it for awhile and I froze extra. Then after moving I lost it again. Until last week I found your Mothers recipie on Pinterest. I made it for our Easter breakfast. I cannot tell you how excited I was this morning to finally have some English Muffin Bread…And I made it from scratch…Wow, what a delight.
    Thanks again,
    Pamella
    Easter 2013

  • […] is my very favorite bread ever.  Since trying it for the first time after finding it on One Good Thing by Jillee via Pinterest, my husband and I always try to find reasons to make it.  This is horrible, because […]

  • I have made this bread in the past and just halved it. Put it in 2 regular loaf pans. Well today I decided to do the whole recipe and use some of the disposable pans I had. Let me tell you that 4 of those pans is NOT big enough! I was very close to doing 5 pans instead. LOL I wish I could post a picture of what my bread looks like. It spilled over the edge of the pans and is quite comical. I’m sure it will taste the same just not very pretty. I haven’t pulled it out of the oven yet. Oh and I used active yeast because that’s all i have. Let it rise twice. Note to self get more loaf pans….

  • […] This is what we brought over yesterday.  What’s inside this bag of goodies?  I was busy all afternoon Friday preparing some yummy stuff to deliver!  A couple of these great ideas were adapted from some Pinterest recipes.  I made some shredded chicken with black beans, corn, Rotel, and cream cheese.  If you’ve seen this recipe on Pinterest it is delicious – I picked it because it was something I had been wanting to try!  (It can be found here – http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html)  This is best served with some steamed rice with shredded cheese sprinkled on top (I sampled a bit before delivering it ).  I also made some M & M bar cookies, and some homemade English muffin bread (also Pinterest-inspired – https://onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html). […]

  • […] freezes well.  And EVERYONE has had the store bought version of it at some point in their life.  English Muffin Bread.  This really and truly is the easiest bread you will ever make.  And I am due to make some.  I […]

  • Oh my Goodness Jill. I just made bread!!!
    My mixer would never hold all this so I just mixed all the dry ingredients in a BIG bowl and added warm…125 degrees…water. It was easy to mix with a wooden spoon…and my hands. I am so happy. This is my first bread success. I am definitely not a bread maker, but this turned out exactly like you said it would. YUMMMMMMG French toast for Sunday morning breakfast.

  • I love love love this bread! I have made it about 4 times in the last 3 weeks. We eat it as breakfast toast, or toasted in the oven as garlic bread. I like to dust my bread pans with cornmeal to give it a nice English muffin-y crunch. I also half the recipe since I only have two loaf pans. Comes out great each time!

  • […] since I am not partaking in a smoothie, lately I have been eating breakfast salad.  I use the same english muffin bread (even easier than the crusty bread) but as croutons, spinach, tomato and onion like I aways do […]

  • I am really happy that I found this recipe. I couldn’t wait for it to cool completely, I have to admit – I barely made it twenty minutes after I took it out of the oven, but it was delicious! The dough was hard to work with – I used a large bowl and a whisk then a spoon to mix it. It was stickier than any other bread dough that I’ve worked with, but it was worth it. Next time I think I’ll use my stand mixer instead of mixing by hand.

  • Found this recipe on Pinterest. It’s in the oven now, and it smells fantastic! I’m not sure I’ll be able to wait for it to cool before taking a chunk. Thanks for sharing the recipe!

  • I would love to make this but have no clue where to get yeast. I live in upstate New York (Rochester). My family loves english muffins but haven’t had the bread… would this make muffins?? I don’t have any loaf pans.

    • You can find yeast on the baking aisle of any grocery store. I’ve never tried making muffins with this recipe…it might work but I can’t guarantee anything.

  • I made this bread yesterday and it is fantastic! I have been trying to bake bread for years and it never turns out. I believe that it’s because I could never get the hang of kneading it for long enough. Anyway, the dough is indeed very sticky after mixing and I let it rise right in the kitchen aid bowl and then again in the bread pans. It turned out amazing and makes the BEST toast as promised.. I have found a new family favorite recipe! Thanks so much for sharing!

  • […] I found this recipe on pinteresthttps://onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html I knew I had to try it. Bonus is, is that this recipe is so easy to make, and is very fast for a […]

  • Wow…… I love English Muffin bread… and came across this on Pinterest. Decided to try it today (made 2 loaves) and it truly lives up to its name as Wonderful English Muffin Bread. I am a new blogger & can’t guarantee anyone sees my site, but I did blog about the awesome recipe and directed them to you for the recipe. Thanks again for sharing!!

  • Just made this recipe; super supr easy and so delicious! Made the full recipe. With just me and my hubs at home now, I’d like to freeze some of the loaves. Anyone tried that? Recommendations?

  • I made this today (half a recipe) and it’s a hit! My husband is from England and was a little wary-they eat crumpets, not English Muffins. This passed the test. The kids loved it, too.
    Thanks so much for sharing this. It will be come a regular in our house.

  • Have this in the oven right now…smells great, but it doesn’t look quite right. I let it rise for about an hour, it had risen pretty good….does an hour for “rise” time sound about right? I am thinking I might have needed to let it rise more….

    • The time it takes to rise can differ based on how warm your kitchen is, but no matter how long it takes you want the bread to be about at the top of the pan.

  • […] bread is English Muffin Bread and the recipe is from One Good Thing by Jillee. The recipe makes four loaves and it freezes well. I left one out for this week and froze the other […]

  • I just made this and let it bake while working in the garage. I put it in a round flat bottom metal bowl (bought at the dollar store as a dog dish and washed VERY VERY WELL) and it came out like schlotzskys bread. My husband asked me to make a second loaf (I cut the recipe down to make only one loaf because I didn’t have enough flour to make the full batch). I think I’m going to make this and serve it with agave nectar next time we have a party. YUM!!! Thanks so much for the recipe, and thanks to your mom as well for sharing it with us…

    Kari

  • This bread was wonderful! Very easy to make and since it makes four loaves so you share with friends and family :). I will be making this again…..soon. Thank you for sharing this great family recipe!

  • I think I am going to hate you for this recipe ;-) I have always loved homemade bread but this looks like it is so much easier. Will try it and if I LOVE it, I will then HATE you for giving out this recipe.

    Above is just joking – I can feel the pounds packing on – love warm bread from the oven with just butter.

  • So the bread is done, and this is the best and easiest bread I have ever made! This is exactly the type of bread I like! I finished baking it and pulled it out of the oven with the family standing around waiting for it LOL We couldn’t wait for it too cool…so we ate one whole loaf (5 of us) before it had cooled all the way…but I had smaller loaf pans so I got 5 out of it :) I am so happy with this, I think I will make this every week :) Thanks again Jillee! And tell your Mom thank you too!!

  • So I have my loaves rising right now :) I am hoping they rise anyway…its so cold in my house, but I turned my oven on so that should help :) I had to mix it up in my spaghetti pot LOL but I am very excited about this, if it turns out I may never buy bread again! Thanks Jillee for sharing the recipe!! :)

  • Pinned this recipe this morning while hanging out on Pinterest. Immediately went to the store for supplies. I made the 4 loafs. We used one loaf for the Tuna Melts we had for dinner. Let me tell you they were absolutely the best Tuna Melts this family has ever had. Can’t see the other three loafs sticking around for very long!! Thank You and your Mom so very much for this wonderful bread!!!

  • I made this today for the first time and it was friggin’ AMAZING!! I halved the recipe and we almost have one loaf gone just a couple hours after it coming out of the oven. We love it!! Thank you for sharing this awesome recipe I will definitely be making it time and time again!

  • Wonderful. I halved the recipe and used 1 1/2 cups of whole wheat flour + 4 cups AP flour. I used a good bread knife to slice a piece off after pulling it from the oven. I added a little butter and sprinkled sharp cheddar cheese. I melted the cheese a bit and ate it with a fork. The hubs liked it so much he asked for seconds with ham on it, too.

    Thanks for sharing your family’s recipe!!

  • Hi Jillee

    Thanks for sharing an A-MAY-ZING recipe! It’s my new Saturday morning standby.
    Your recipe is now being enjoyed in beautiful, sunny Cape Town:)

  • […] English muffin bread I found at  One Good Thing by Jillee  is delicious, easy to make and frugal.  My family likes it toasted with butter and homemade […]

  • Hello! Made two loaves of this last night and it was AH-MAZING! I had to halve the recipe as I only have two loaf pans…and I did add one tablespoon of salt and two tablespoons of sugar and I’m glad I did as the bread was just the right amount of everything delicious! I thought it might be a bit sweet but instead it’s like this amazing sourdoughy flavor. I toasted slices and added butter and jam and it was HEAVEN! This morning after taking the children to school, I stopped and got ww flour as the hubs wonders if we can make it healthier…so I’m humoring him as I think bread should just be enjoyed…with yummy butter and jam. :) Anyhow – I’m praying the ww version is just as delish. Thank you for posting this GREAT recipe!!

  • Could some one tell the the exact ingredients you used when halving this recipe? I am a novice bread maker and what to make sure it get the ingredients right; there is only my husband and I now at home so I don’t need 4 loaves. I of course could eat the whole recipe since I love bread but my waist line doesn’t need that much. Thanks for the original post, I can’t wait to make this!!!

    • Hi, Becky! I just made this last night and halved the recipe. Here’s what I did:

      2 and 3/4 cups warm water
      1 and 1/2 packets rapid-rise yeast
      1 T salt
      2 T sugar
      5 and 1/2 cups all-purpose flour

      I followed the instructions from there. I noticed my dough wasn’t super sticky so I added about an 1/8 of a cup of warm water and that seemed to moisten it the right amount. I divided the dough into my two loaf pans and baked as stated and it was HEAVEN! A sourdough-like bread and texture that was great toasted with butter and jam. Haha – as I type this I’m tempted to go toast another slice and enjoy.

      Good luck! :)

  • Thank you so much for sharing this recipe; it is so good! Like some of the other commenters I didn’t have enough loaf pans so I just used 2 regular sized muffin tins that had 12 in each pan. They cooked for about the same time and cooled much faster than the loaf did. My favorite is with butter and honey!

  • Saw this recipe this morning on Pinterest and couldn’t wait. Its baking now. I live the middle of english muffins so I think this will be a win win! Based on the reviews, I guess I don’t have to worry about finding homes for 4 loaves. My house smells amazing right now. :-)

  • I just made this….made 3 regular bread pan sizes plus 2 small ones…..mixed it all, let it rise to top (covered with plastic wrap) be sure to oil the wrap my top started sticking to wrap. Put them in, all on top rack, and cook just like she said and they are gorgeous!! Can’t wait to try.

  • Holy cow! This was fantastic bread…I halved the recipe and now I wish I hadn’t. Easy and quick enough to make every week. Thank you so very much for this recipe!

  • I made this and it was wonderful, very easy and the texture was perfect. I usually never try anything with yeast, but this was so easy, I will make this many more times. Thank you for sharing.

  • I wonder if this can be made with cinnamon and raisins? My family loves the cinn/raisin english muffins and I really want to try this…any idea?

  • Made this today. Bread tastes great but would never make in my Kitchen Aid again. What a mess!! Too much dough at one time. Next time I would either cut the recipe in half or mix in a HUGE bowl by hand.

  • Wow!!!!! I’m upset I only made half the recipe, which only turned out one loaf, but I did use one less cup of flour and added a 1/4 more of water to get it to the “sticky barely mixed” condition. I could have added more flour but was afraid to work the bread to much and it get too chewy. This is by far the best plain old bread I’ve ever had! And I donake very successful bread often. I better with a steak haha. Which brings me to my next point- it reminds me of super yummy steak house bread! But softer! :) I just made grilled cheese with it and it is seriously the best grilled cheese sandwich I’ve ever had, thankstthe bread. Crunchy on the,outside but practically melts in your mouth on the inside! To anyone considering only making half this recipe,as well, my advice, if you have enough flour then make all 4 loaves! you’ll regret it if you don’t!

  • I’ve had your recipe for a long time,but made 4 loaves christmas eve, then 4 more christmas day. We have one half of a loaf left. Everyone who came took it home. Easy, delicious bread. Didn’t use the rapid rise and had wonderful results. Thank you for sharing this recipe.

  • I have this bread rising right now – can’t wait for the finished product! Will be gifting with my home made Cara Cara Orange Marmalade – perfect combination! Thank you for posted!

  • Made this today, as I am thinking to give as gifts with Cinnamon Honey Butter……it is easy and fantastic! I followed recipe exactly – used 2 regular loaf pans and 4 mini loaf pans (the kind that are all 4 in the same pan) greased with butter and it worked beautifully! The minis were done about 10 min before the others, and all were golden and beautiful. Awesome, inexpensive gifts! Thank you so much – for this and all the great ideas on your blog. Merry Christmas!

  • […] I’ve been eating a lot of english muffins lately. They’re one of those foods that I usually forget about how simply awesome they are. Anyways, they can get pretty pricey when you’re eating them every day. Thus began my quest to find a recipe to make my own muffins. Most recipes I stumbled upon required frying them on a skillet and I try to avoid frying as much as I can. Then there’s the dilemma of not having english muffin rings or a bread maker, trying to substitute ingredients to make them vegan, and keeping them butter and oil free. Finally, I found this recipe on https://onegoodthingbyjillee.com. […]

  • Totally my go-to bread now. 5 minutes to whip up, tastes fantastic. I usually make one loaf at a time, since its so easy! Thanks for making my life easier with all your tips, Love, love, love the blog. :) God Bless!

  • Oh my goodness! I found this recipe on Pinterest forever ago, and just tried it today! I was running low on flour so I only ended up making one loaf, but it came out amazing!! Thanks so much for the butter and honey tip! I can’t barely stop eating it! Thanks for sharing :)

  • Hello from Cranbrook, BC Canada! I just made this recipie and the Honey Butter ambrosiato accompany it, OH GOOD LORD is it delicious!!! Thank you Jillee and your Mom for sharing this! PS Love, Love, Love your Blog! Merry Christmas to you and yours!

  • Oh, man, this looks so good. I am going to bake it tomorrow….love bread…..and if this is as easy as the rustic bread recipe you gave…well the best I can say is…THANK you Jillee and Jillee’s Mother.

  • Hello Jillee. I love your blog, and pass your wisdom on to friends contantly. I do live in North Dakota, born and raised. Yes I am a little crazy to be living here with our winters. I was interested to see you spent time here and met your husband here. I live in a little town east and south of Bismarck. Keep the wisdom coming. Happy Holidays, and Merry Christmas. What station did you work for??

  • I use a very similar recipe, the only difference is that I dust my loaf pan with corn meal after greasing it. this gives the bread another level of deliciousness!
    mmmmmm…. gonna have to do some baking when I get home from work.

  • […] is the biggest one yet. Shocker. As I’m writing this, I’m waiting for the dough for my English muffin bread to rise. Thanks, Jillee! My little brother requested that I make it, as I discovered the recipe […]

    • Fill your pan 1/2 full and let rise till it reaches the top. Not over the top. How long that takes depends on how warm the surrounding area is. I am in FL and it took approx 1 hr?

  • All I can say is wow!!! I made this last night (halved the recipe) and it was so good. My husband could barely wait for the loaves to cool before trying the bread and he said it tasted just like his grandmothers bread. I may just pitch my bread machine now LOL. It was sooooo good with butter and strawberry jelly on it.

  • I absolutely love this bread as does my family. The simplicity is fab! I’ve used it to make “cheesy” toast and it’s so delicious. Thanks for sharing :)

  • Yum-mmo! I made only one ( only one bread pan, only one loaf) I used reg yeast and let it rise twice. I should have just let it rise in the pan, as mine is a bit on the flat side LOL Still tastes great. Easy peasy recipe, thanks so much for sharing!

  • As I read through the many comments, here’s a few of my own:
    1. Oil and solid fats work differently in making things release from pans. For baking, solid fats, like butter, work better than oils for greasing pans, although I don’t remember why.
    2. English Muffins are not made in muffin tins. They are cooked on a griddle in what basically amounts to a large round cookie cutter to keep the dough from spreading until it is set.
    3. Self rising flour can not be substituted in recipes that call for yeast. It is for so-called quick breads which are leavened by baking powder, or sometimes baking soda.
    4. If planning to gift loaves in disposable pans: turn out immediately onto rack to cool, then return to pans once completely and totally cool, or the bread will sweat in the pan and get soggy.
    You could just wrap them in waxed paper or parchment paper without a pan, if you wanted. Plastic wrap will work, too, but would tend to soften the texture of the crust.

    This recipe sounds wonderful, and now that the weather has finally cooled off, I am planning to try baking my own bread for the first time. This will definitely be the first recipe I try!

  • Tried your recipe two months ago and I’m on my fourth batch! I’ve even frozen the loaves and they still taste great when thawed. I’ve added it to my hand-written recipe box, which means it’s a keeper! Thanks for sharing!

  • […] in the fridge.  Just as soon as it was cool enough, I made some toast (Oh how I wished I had some English Muffin Bread to put it on!) and spooned on a generous helping.  Wow. Like I […]

  • I have glass pans and also larger metal bread pans.

    Would the time or temperature change for the glass loaf pans?

    How would the instructions change if I was to use the larger bread pan, 9 1/4 x 5 1/4?

  • Hey, you mentioned in an earlier comment that you made this with a gf flour, which one? I have some in the oven, made with my homemade gf blend, but I had to add almost 3 more cups of water…hoping it turns out…

  • Thank you thank you thank you!
    Other than sourdough bread english muffins are my favorite! But I refuse to pay for them! So theses are perfect! The taste and texture are AMAZING!
    I halved the recipe as I only have 2 bread pans and now it’s just me & hubby at home! I let them rise around an hour in one glass and one dark metal pan. I baked about 40 min and then topped with melted butter and baked for another 15!
    It is sooooooo delicious is insane! I will be making this ALL the time!!
    We can’t thank you enough!

  • Last time I made this, I followed your recipe and it was amazing! This time I used Whole Wheat flour…and it is also amazing! Thanks, I love your blog.

  • I used to have special loaf pan for making English Muffin bread. The loaves came out the size of English Muffins (except being squarish). Unfortunately, somebunny used it for draining oil out of a lawn-mower (grr). Thank you for sharing your mom’s recipe. It sure brings back some memories :)

  • […] made! (Not that that’s saying a WHOLE lot.) Don’t get me wrong…I still LOVE my Mom’s English Muffin Bread recipe…but this was a whole different type of bread and the flavor and texture were […]

  • I want to thank you, your brother and especially your mother for sharing this with us. It is so amazing that I only have to use the one bowl! It is so delicious !!!! like others wanted to know are you able to freeze it i saw it said yes but my question is when freezing is in dough form or is it already have been baked? And agin I want to thank you

  • I am very curious about that navy bean soup! Have you shared the recipe, or would you be willing? (I am a newbie here, so if you already did I apologize!) I am going to make this again tomorrow. Since I made it the other month for the first time (a friend of mine gave me the recipe and insisted I check out your blog! Which I am not officially addicted to. Thank you!! :). ) but with moving into our first house I’ve had to put it “on the back burner” (so to say). But I had to come back and get te recipe. I’m craving it now!

  • Just made this. I halved the recipe to make 2 loaves, but I could have actually used 3 pans. The dough oozed over the side of the two pans that I had – I scooped off the excess and put the glob into a pie tin and baked it with the others. It was ALL good!!! 4 of us ate one whole loaf before it was even cooled – yes, we couldn’t wait. Thank goodness I keep all my knives extremely sharp at all times or that loaf would have probably ended up being dried and used as chicken breading….hhmmmm….more ideas. This is definitely a keeper recipe. I think some of the gifts going out this Christmas will be a loaf of this bread and a jar of homemade Christmas jam and peach butter. My family and I thank you for the recipe

  • Thank you sooooo much for sharing your mom’s recipe, Jillee. The bread is amazing and I’ve shared the recipe with friends & family, who are equally amazed.

  • Wow. Jillee, I can hardly wait to make this recipe, my husband loves English Muffins and it will really surprise him, cuz I have not bread in ages! Only 2 here, to eat it so happy it will freeze. love your blog…..

  • Thank you for posting this recipe. We are one of those severely struggling families. I only had the basic baking supplies and a couple packs of Ramen soup left and still 4 days til payday. My kids were starving and complaining their bellies hurt. In my vampid tearful search of something, anything, I could make with the little bit of ingredients I had on hand, your recipe was like a ray of light from God. I quickly assembled everything and whipped up a batch. THANK YOU SOOO MUCH! This will feed my kids now until payday. YOU ARE A GOD SEND for me today!

    • I think it would depend on how you slice it. I have an old electric knife that I used and probably got 8 slices. I don’t have a serrated knife, but if you do, you could use that. Hope that helped.

  • This is one of the most delicious breads I have ever made. Even with my lousy measuring, it turned out super. I wasn’t sure how old my yeast (bulk purchase) was, so I added almost twice as much as the recipe called for. Then, I added about 1 1/2 teaspoons more sugar. That solved the double rising issue. I had the big tupperware bowl that I put the bread into for rising. It actually raised the lid off. With all the additions, my dough didn’t seem as wet as the pictures Jill posted, but it was insanely delicious. We found it makes good hot sandwiches, but honey and butter is the best. So many thanks to Jill, her brother Kevin and her mother for sharing this.

  • Oh my gosh! We go through many, many loaves of English Muffin bread at our house, just bought 5 loaves yesterday!! My families favorite. I am going home to try this out tonight, can’t wait. My husband has cravings for english muffin toast with peanut butter! Wish I had seen this yesterday. I can already see this is going to be one of the special recipes taped to the inside of the cupboard door so that we can easily find it at all times!!!
    THANK YOU!!

  • I cut the recipe in half and added 2 tablespoons melted butter and mixed half milk and half water for my liquid…Oh my gosh…this stuff is wonderful…the butter gave just a perfect flavor…i had made homemade jellies yesterday, mulberry, plum and orange…and this was perfect to sample them with this morning…I used 4 mini loaf pans for mine…it was perfect…thanks so much for a wonderful recipe…

  • I just made this and it met all of our expectations. Years ago we could buy this bread at our local grocery store and suddenly it was gone. Thanks soooo much to you and your mom for the recipe. I used 2 91/4 x 51/4″ pans and 1 med. size mixing bowl because I only have 2 pans. Worked fine. In my opinion the cornmeal is necessary both for texture and easy release.

  • Fabulous and easy! I made it last night and served it toasted with chicken ala king poured over it! Delish! We had toast with jam for breakfast, such a treat! Thank you so much for the recipe!

  • I have 3 loaves rising (I have large loaf pans)… hoping it turns out like I expect, I buy English Muffin bread all the time and Love it… if I can make it at home it would be awesome because I pay $4.85/loaf

  • I just got finished making this bread. This was my first time ever making bread and I’m so shocked at how easy it was!!! I can’t wait for my husband to come home in the morning to the smell of fresh bread in our home.
    The smell of it baking in my house was/is AMAZING!!!!! We are excited to try it once it cools. I would like to make my hubby a breakfast sandwich with this bread in the morning with a cup of hot cocoa! I don’t know how I stumbled across your site or this recipe but I’m sure glad I did!

  • I found your site while looking for homemade detergent – thank you very much!! Anywho, while looking things over, I also came across your Mom’s English Muffin Bread. Had to try it! Well, to say it was good is a total understatement… we loved it!! Hubby and I sat down and ate a loaf together with peanut butter :) I gave my SIL a loaf, took one to my Son and DIL and they all loved it. We are hoarding the last loaf for ourselves… until I can make more. Thanks so much for sharing! Also just found your crockpot yogurt recipe and can’t wait to try it. Keep up the good posts!

  • I have made bread off and on for over 35 years. I have to tell you that this is not only the best bread recipe that I’ve made, but it is nearly foolproof! A novice could make this. My husband loved them! I told my husband, “you know what I would do differently the next time I make these?” My husband answered, “what?” I said, “Nothing!” Thank you for sharing.

  • So I quatered this recipe and then baked in muffin tins for 30mins instead of 45mins. It turned out great except it was really salty. I would definitely make it again but take out the salt and maybe experiement with whole wheat flour.

  • Got this recipe from pinterest & thought hrmm simple easy bread, must try. Well I took that challenge on yesterday. LOL Challenge #1 only had 2 regular sized loaf pans & 1 smaller wider one not the 4 as recommended, Challenge #2 trying to half the recipe then boo-booing and adding too much water, Challenge #3 not a big enough bowl LOL BUT after all those challenge’s I ended up with 3 loaves of GREAT english muffin bread. Oh my gosh this is soooo delicious toasted–I fixed up some slices this morning to see what I liked best; just toasted w/ butter, butter & honey, cheese, & or peach jam. Well after testing a half slice of each I must admit your toasted with butter & honey and my cabot seriously sharp cheese were out of the best–VERY DELISH thank you for sharing this recipe!! Even my new sister-in-law loves it :D

    • Sooo made some more & this time I halved the recipe–yes I know bad mistake because I know it will be all ate up with in easily the next 24-48hours. Thank you soooo much for sharing this wonderful recipe. For all those reading through the comments & trying to figure out measurements for halving AND also if you have a jar instead of packets here ya & hope it helps! :)

      Halved Recipe
      2 3/4C(cup) Warm Water
      3 3/8tsp(teaspoon) OR 1 1/2 packets of Rapid Rise or Regular Active Dry Yeast
      1Tbsp(tablespoon) Salt
      1 1/2Tbsp(tablespoon) Sugar
      5 1/2C(cup) Flour

  • I made this bread a few days ago….amazing! Since I do not have a large freezer, I gave a loaf to my son’s family and my daughter’s family. I even received a text from my granddaughter about how much she LOVED the bread. A big hit with all….warms my heart to share with my chicks. BTW, hubby was happy,too!

  • I had my doubts about this bread. No fat, milk or eggs. I thought it would be bland. Plus I rarely eat English muffins, not a fan. My DH had put on a pot of fifteen bean soup so I thought I would try it. I only made one and my yeast was a couple weeks out of date but it turned out fine. I was surprised at how light it turned out. Easy to make and tasty. Thanks for the recipe.

  • […] for lunch. My friend took the rest of the beer bread home and I was craving more, so I tried this English muffin bread. HUGE hit! I made only half the recipe (2 loaves) and there’s still a lot left. My husband […]