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.
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
Please log in or create a free account to comment.i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
Please log in or create a free account to comment.i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
Please log in or create a free account to comment.i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
Please log in or create a free account to comment.i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
Please log in or create a free account to comment.i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
Kathi, I think Jill meant that you have to let it rise twice only if you aren’t using Rapid yeast.
Please log in or create a free account to comment.We can't have dairy (casein) or gluten and tried this with gluten free flour. It turned out amazing. The kids and I are happily eating peanut butter and jelly sandwiches. :) we used brown rice flour, potato starch, tapioca flour, and xanthan gum. We also used the vegan gluten free earth balance instead of butter for the pans and tops of bread. So so so good! Thanks!
Please log in or create a free account to comment.I was just curious what your ratios were for the GF flour mix? We just found out my daughter has Celiac and we love the original recipe but need a GF version.
Please log in or create a free account to comment.My girls have gluten allergies and I just discovered this flour blend http://www.littlenaturalcottage.com/shoshannas-gluten-free-flour-mix-recipe/ I LOVE it!! I have been able to substitute it cups for cup in all our favorite bread and cookie recipes. Even worked for a pie crust. I haven’t tried it with this recipe yet but anxious to try! :)
Oops, that should say cup for cup :)
I just made the bread. I cut the recipe in half and used pans a little bit larger than Jill's. I let the bread rise for about an hour. It seems like my bread sank in the middle while it was cooking and it has a little bit of a gummy texture. I thought that I didn't let it rise enough but I'm reading in some cookbooks that maybe i let it rise too much? Any one have any thoughts on this?
Please log in or create a free account to comment.These look fabulous and I tried making them today (they are still rising) but mine didn't get at "wet" as yours did. Mine was way drier and I followed the recipe to the t. Could this have to do with the fact that I used BOB's old mill whole wheat flour or my altitude (I am 3100ft)? Any ideas? Thanks!
Please log in or create a free account to comment.Whole wheat flour cannot be substituted for the identical quantity of bread flour or all-purpose flour. It absorbs more water than the white flours do. I am guessing that this is the reason for the dryness of your bread.
Please log in or create a free account to comment.Made this bread last night for the first time. Divine!!! We absolutely love it. Tried the way you suggested with butter and honey. Sinfully good. Thank you to you and your mother for sharing such an amazing recipe. Only question … do you pre-mix the yeast first or put it in with other ingredients and mix all together? I tried mixing it with the warm water and then adding that but not sure that's what you meant.
Please log in or create a free account to comment.will this work in a bread machine ??? email me please…..pudookie@yahoo.com Im so ready to make it
Please log in or create a free account to comment.Hi,
Am going to make his and put some vegemite and butter on it!
Can I us e self raising flour?
Can you tell me how many carbs this may have? I am on a low carb diet.
Thanks again
Please log in or create a free account to comment.Trish
Melbourne, Australia.
I made this with whole wheat flour and the rapid rise yeast and it turned out so yummy!
Please log in or create a free account to comment.I haven't made bread in years, and put it off because it was always so labor and time intensive. This was so easy, and it's my new go to bread. Thanks!!
Brenda, Did you use all whole wheat flour or some white and some wheat?
Please log in or create a free account to comment.oh my gosh !! I think I lost my post comment…… any way, Jill, just had to reiterate, this is the best English Muffin Bread , And I've made a ton, …… I have ever had, made, and eaten…. I couldn't wait to try it as soon as I saw the pictures, which I think I could actually smell through my pc, haha, My hubby insisted I put this one in my "FOODS TO MAKE AGAIN" Folder, and he only says that if he's running around the house yelling , YUM YUM YUM, WHERE'S THE LOAF!!! ( Or what ever it was I made) :O) So, you and your dear Moms bread have a "MAKE AGAIN" spot forever !! So, easy to make, so awesome to eat, and makes the house smell like a bakery.. '' Keep um coming girl ! :o)
Please log in or create a free account to comment.Built this last night and brought some to work this morning to share with co-workers. Someone else brought donuts. Guess which went first. Good thing I keep some butter here. This is really good. I had a bit of trouble getting the loafs out of the pan, even after coating them with oil. Next time I'll use corn meal in the bottom to help with the release. Thanks for sharing.
Please log in or create a free account to comment.Thank you for sharing this fabulous looking recipe! I am putting it in the oven right now and cant wait to try it!
Please log in or create a free account to comment.You are all making me hungry! lol. Now I want to make some more! My daughter made some the other night and had the nerve to take it all with her! rude. :-)
Anony…just warm water out of the tap is fine…and yes…you can make it without a mixer because there's no "kneading" involved. You could stir with a spoon even.
Glad everyone seems to be loving this as much as we do! Thanks for letting me know.
Please log in or create a free account to comment.Just made this (although I halved the recipe) and it turned out PERFECTLY! Thanks for posting – this is now my favorite thing to make!!
Please log in or create a free account to comment.LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
Please log in or create a free account to comment.My daughter and I made this last night. It turned out PERFECT! So good I posted it on my blog and a link to your blog for my followers and those I email my blog to follow yours. Love following your blog and your pins on Pinterest.
http://barretts1234.blogspot.com/2012/02/muffin-man.html
Thank you for sharing this wonderful recipe!
Please log in or create a free account to comment.I finally have the answer to that age old question… can one person eat an entire loaf of bread? Yes…. yes they can.
Please log in or create a free account to comment.So great!! Thanks for the recipe!
I want to make this! How warm does the water need to be? Can this be made without using a mixer and a bread hook? Thanks for sharing this recipe! ~Susan
Please log in or create a free account to comment.MaryBeth (and others)…I share your "yeast phobia", which is why I LOVE this recipe! Sooooo easy!
Brooke…warm water out of the tap works fine.
Please log in or create a free account to comment.So delicious and easy!! Now I just have to find people to share it with…so I don't eat all 4 loaves by myself :)
Please log in or create a free account to comment.Just made this and had my first taste, and it is delish! I had to halve the recipe because I only have 2 loaf pans. I live at a higher altitude and when I took the bread out to spread the butter, it still looked doughy, so I let it cook a few more minutes. Not sure if I really needed to, but it turned out great!
Please log in or create a free account to comment.I'm english and I've no idea what this is?
Please log in or create a free account to comment.Kind of like crumpets but not as sweet and dense.
Please log in or create a free account to comment.just made this and could barely wait for it to cool! i'm eating a toasted slice with butter and honey….ahhh-mazing!!!
Please log in or create a free account to comment.