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.
How much yeast is three packets? I’ve never boughten the packets so I have no idea.
Please log in or create a free account to comment.one pack usually contains 2 1/4 tsp
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.JJillee have you ever added anything to the bread / dried fruit ,nuts ,cheese etc ?
Please log in or create a free account to comment.Jillee Does it make a difference (what difference would there be ) if I used bread flour or all -purpose
Please log in or create a free account to comment.I have it made with both kinds of flour and I didn’t notice a bit of difference.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I don’t have the packets of yeast. I have the jar or regular yeast. How much do I use? Thanks!!
Please log in or create a free account to comment.Colleen, my jar of yeast says about 2-1/4 tsp equals a yeast packet.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Hi Jillee,
Please log in or create a free account to comment.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
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!
Please log in or create a free account to comment.I made this yesterday for our late 4th of July party today. I also made your honey ambrosia
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.How long does it take to rise?
Please log in or create a free account to comment.