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.
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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Hi can you give the exact ingredients i would use to make one tin i dont really want to make four
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Hi! I have made this about 4 times now! It’s very very addictive! Thank you for sharing this recipe!
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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). :(
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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!!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.Thanks so much for your comment as i want to make just one to :)
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!!!
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