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.
Jilly, your bread worked well with the one rise because you used Rapid Rise yeast. The great thing about that is it only needs to rise once and you can get dinner rolls, etc., in the oven quickly for dinner. It's also used for bread machines.
I love the fresh yeasty flavor with the one rise with quick yeast.
If you were to use regular Active Dry yeast, you would definitely want to go with two rise times, the first in the bowl, punch down, shape and turn into pans for the second rise.
I think the two rising times and slower yeast make for a more mellow flavor. Some don't like their bread to have a really strong yeast flavor.
Please log in or create a free account to comment.Hi,
Thank you so much for this recipe! I am French and would like to know if you use regular yeast or the special one the bakers use for bread and we call beer yeast (levure de bière)
Please log in or create a free account to comment.Thank you for your answer.
Wish you would post the recipe for a smaller batch ~ 1-2 loaves only.
Please log in or create a free account to comment.Simple….divide the amount of each ingredient in half.
Please log in or create a free account to comment.My bread is now in the oven and my house smells amazing! I can't wait to try this!!
Please log in or create a free account to comment.Oh my goodness! I seriously can not wait to try this! Maybe this weekend! Toast is my favorite meal….Can always rememeber going to my grandparents house on the weekend and watching her make bread, so exciting! Thanks for sharing and I will keep you posted on how it turns out!
Please log in or create a free account to comment.This recipe looks a lot like my 3-ingredient beer bread recipe: 3c *self rising* flour, 1/2c sugar, 1 can of beer. However, that is the only thing I bake that uses self rising flour, and I dislike having ingredients in my pantry that are only used for one thing. The other thing I dislike is using all white flour, and I have never seen ww self rising flour. So your recipe, subbing ww flour, seems to perfectly overcome the problems with my go-to recipe. I hope to see several comments from those who've tried it with the WW. I'm particularly curious if it will need to be beaten longer to develop the gluten than it would if using all purpose or bread flour.
Please log in or create a free account to comment.If someone sees this and follows Weight Watchers, have you calculated the points plus values and where in the world do I find WW Flour? Is it self rising or will the yeast still do the trick? I have never made bread in my life (I am 63!) but I really love English Muffins and can’t wait to try this. I am just trying to stay within my food plan~ Thanks for any info you can provide.
Please log in or create a free account to comment.I think the WW refers to whole wheat, not weight watchers :)
IF I used the recipe builder correctly and IF you get 10 slices out of each loaf, one slice is really close to 3 points plus.
How is it 3 points per loaf if there is 16 Tbsp per cup of flour, and 11 cups of flour is 176 points in flour alone. Divide that by 4 loaves and you get 44 points per loaf (in just flour, plus a few points in sugar). So lets say 45 points in a loaf divided by 10 slices and its closer to 5 points per slice…Does this sound right? It’s EXCELLENT bread!
Actually, the 11 cups of flour is only 127 points, sugar adds 4 points, yeast 2 points, and divided into 40 servings it’s only 3 points per slice.
No english muffins. LOL Of course not, they would just be called "Muffins" and French Fries in france are probably just "fries" after all, we don't call anything in the USA "American ____" Right?
Please log in or create a free account to comment.Can't wait to get more loaf pans so I can try your recipe. Looks perfect.
You forgot American Cheese, I wonder if they call it that in other places.
Please log in or create a free account to comment.HAHA! The English eat crumpets not english muffins and in France fries are pomme frites. Although I’ve never really seen American cheese outside the US…
I’m going to try this bread today with turkey soup!
Funny story… One time at a restaurant on a trip to Canada.
Me: -reading the menu, whisper to hubby- “What’s Canadian cheese?”
Hubby: “I think its American”
Me: “Oh! Why didn’t they just say so?!”
Whoa! I was skeptical…what an odd recipe. But I made it tonight using 3 cups whole wheat flour and 8 cups all purpose flour. I was still skeptical as they were cooling and was thinking on what I could use to hang them in the trees for the birds. LOL Then my husband came into the office and exclaimed "It's fabulous!" I went and tried it too and he's right. This recipe, however odd it seems, is a keeper! Thanks!!!
Please log in or create a free account to comment.No ENGLISH MUFFINS in the UK????? How can that be??? lol!! That IS funny! :-) GREAT idea about the corn meal! I'm going to try that! Thanks Janet! :-)
Please log in or create a free account to comment.I live in the UK, of course there are english muffins. They’re called muffins.
Please log in or create a free account to comment.I used to make this all the time and then lost the recipe. This looks a lot like it, although, like has been previously said, I'll have to halve it because I don't have enough pans (or flour) right now in my cupboard. One thing I used to do was to sprinkle cornmeal in the pans before adding the dough to get more of a crunch on the outside and make it more English "muffin-y" Oh, and funny side note, there are no such things as English muffins here in the UK LOL
Please log in or create a free account to comment.I love the cornmeal idea Janet!!! Does this bread really taste like english muffins? I love unique recipes…this sounds like it’s right up my alley!
Please log in or create a free account to comment.At first I thought "What?" … then I read on and looked at the photos and thought "YES!"…..I am so making this!
Please log in or create a free account to comment.:-D
I have been wanting to try making bread so this is perfect for my Valentine dinner tomorrow night!
Please log in or create a free account to comment.This sounds amazing! I need to get some yeast (and a couple extra loaf pans) so I can try it out!
Please log in or create a free account to comment.I am new to your blog, but quickly addicted. I will be "wearing" this bread (proudly) in a few days. Thank you!
Please log in or create a free account to comment.Lisa C….I think that would work perfectly. Just eyeball how much you put in each loaf pan…I'd say fill them about 1/2 full, let rise to the top of pan and bake! :-) Let us know!
Melissa B…I feel yours and your son's pain! My son has Celiac's and while this recipe still won't work because of the REGULAR flour…I can easily make it with a GF flour. :-)
Drew Elaine…I love hearing stories like that! It's like finding a long lost friend! :-)
Anony…can't wait to hear how you like it!
Becky…I'll be curious to see how you like it with whole wheat. Be sure to let us know. :-)
Please log in or create a free account to comment.I LOVE, LOVE, LOVE this bread! It was so simple to make, but great tasting! I shared a loaf with neighbors, put some in the freezer to take to my sons at college, and we have enjoyed it ourselves as toast and grilled cheese sandwiches. I will be making this often. Thanks so much for sharing this recipe.
Please log in or create a free account to comment.Milissa B.
Please log in or create a free account to comment.I have celiac, like your son. Have you baked anything with GF all purpose flour and if you have; which brand ? I have Bob’s Red Mill, but never used to bake, only used for roux.
This sounds wonderful. And pretty healthy! I am going to try it with wheat flour, since that is what I have. My daughter and I were just discussing the salt content in store bought bread. This sounds perfect for us.
Please log in or create a free account to comment.I just made this recipe and I let it rise twice (per your written instructions). I haven't tasted it because they just came out of the oven, but my loaves look just like those in your pictures. Also, I did halve the recipe because I only have 2 loaf pans. Now I have an excuse to go buy more pans! Thanks for sharing your mom's recipe!!
Please log in or create a free account to comment.I found this recipe on Pinterest today, and want to let you know that it has MADE MY DAY!!! When I took a vacation to upper Michigan several years ago there was a tiny bakery that sold English Muffin Bread, and it was the best thing on the face of the planet! I've been hunting for it ever since. I am trying this recipe ASAP!!
Please log in or create a free account to comment.there is a bakery store in minn. that also sales it, that is where i first had it, oh so yummy. i’m very excited to make it, i got some in minn last yr. when i went to visit, was about to ask my mom to bring me some when she goes there next week. wonder if i can use self rising flour?
Please log in or create a free account to comment.If you use self-rising flour, you just leave out the baking powder or baking soda, whichever the recipe calls for. That is what is in Self-Rising flour. I can’t see the recipe while I comment, or else I’d have said which to leave out :)
Kate
I live in Michigan, can you tell me what bakery you are talking about?
Thanks!
Please log in or create a free account to comment.Drew Elaine and Lori, is it maybe Morat’s bakery in Hart, MI? They are a tiny bakery and known for their english muffin bread. http://www.moratsbakeshop.com/ It is a beautiful area to visit. huge sand dunes on Lake Michigan. Anna from Muskegon
oh and I will be trying this recipe and gaining 10 pounds I am sure.
Oh goody! A new place to check out in Hart. I just visited there and got the most fabulous photos!
Sounds wonderful! I can't wait to try it. I appreciate a recipe such as this because my oldest son has food allergies and we haven't found to many truly good recipes that he can have! This has nothing it that he is allergic too! Poor kid hasn't bread in forever!
Please log in or create a free account to comment.Question for you, I don't have 4 loaf pans that size, but I do have a set of 4 wilton loaf pans together, they are a bit smaller so I would have to divide the dough between the pans, just putting about the amount you did in the picture, right? I want to try this and then make some to send with my daughter and some of my homemade chunky apple butter I made. :-)
Please log in or create a free account to comment.Lisa C
I sure would like the recipe for the chunky apple butter! It sound fab! My muffin bread is on the rise right now. Can’t wait for breakfast (or midnight:D)!
Barb L
Please log in or create a free account to comment.Stephanie…can't wait to hear how it goes!
DeDe…your wish is my command. Calling Mom….
DerFarm…I'm so glad you FINALLY found a Good Thing you can do with the grandson. :-) If the wife is Oma….does that mean you're Opa?? :-)
Halving the recipe would be fine I would think….but really…why would you?? ;-) Share with a friend!
Please log in or create a free account to comment.britbrit…thank you for bringing that up. I'm going to have to call my Mom for clarification. I mixed it and immediately put it in the pans and let it rise once there, then baked it.
Please log in or create a free account to comment.can you half this recipe?? four loaves at a time seems to be a lot.
Please log in or create a free account to comment.I just halved the recipe this evening and the result was glorious. I am skipping bed and going straight to breakfast! Thanks for sharing this recipe…
Please log in or create a free account to comment.Yes you can definitely 1/2 the recipe. It works just fine and this recipe is delicious. I have 2 pans getting ready to go in the oven any minute now! Yum. Can’t wait.
And if anyone is on WW, like me, slice each loaf into 10 slices and each slice will be 3 pts +. Totally worth it.
Please log in or create a free account to comment.Thanks for letting us know about the WW points. I want to try this recipe but was hesitant due to WW – now I can move forward and will be making this tomorrow to go with the crock of home made vegetable soup.
Now THIS is more like it! My grandson is coming over for the weekend (he's 6) and he always gets to help me make dinner. This is exactly the kind of thing he'll enjoy making. Lots of mess for Oma to clean up!!!! (Oma is my wife, btw …)
Thank you, Jillee
Please log in or create a free account to comment.Good morning, Jill…do you have a post of the Navy Bean Soup also?…I feel like if I make the bread, something will be missing. :)
Please log in or create a free account to comment.DD