This homemade English Muffin Bread makes the most glorious slices of toast! The recipe is incredibly simple, easily mixed together in a bowl with no kneading required. You’ll love the bread’s signature chewy texture with pockets for collecting melty butter!

Overhead view of English muffin bread slice on plate with butter and jam

A slice of golden brown toast with pockets of melty butter and a schmear of homemade jam is one of my simple guilty pleasures. But all toasted bread loaves are not created equal – and this English Muffin Bread recipe is a testimony to that. It’s an easy homemade bread that has the ideal crumb for toasting, with those fabulous little pockets where extra butter can collect (bliss!). And yes, it does taste just like an English muffin – one of my favorite breakfast breads!

Why I ❤️ This English Muffin Bread

I had a life-changing experience with bread many years ago, when our family was visiting San Francisco. At the top of My Food List was brunch at Tartine Manufactury, where my mission was to enjoy as many of their breads and pastries as possible. I’d seen Tartine written up by so many respected food sources, I knew I wouldn’t be disappointed. And still, I was not prepared. I was blown away by just how amazing EVERYTHING was, from their simple sourdough toast that came with my salad, to the 1000 thin, buttery, shattery layers of pastry awesomeness of a pain au chocolat (croissant stuffed with Vahlrona chocolate). THAT is the experience that stopped my buying average grocery store aisle bread forever! Here’s why I think you’ll love this English muffin bread, too:

EASY bread recipe. If you’ve never baked bread from scratch before, this is the perfect recipe to start with. There’s no complicated process or kneading involved, making it doable for even beginner bakers. (And if you are a seasoned pro, you’ll still appreciate the ease of this recipe!)
Budget-friendly. Making your own bread is a great way to save on groceries, especially if you’re partial to higher quality, more artisan bread varieties from the bakery.
Super fun. There’s a reason so many people have picked up bread baking as a hobby in recent years. You get such a sense of pride from baking your own bread from scratch – and the process is enjoyable, giving you some quiet time to zone out (or catch up on your favorite podcast).

ingredients needed to make homemade English muffin bread

What You’ll Need

Here’s a short list of the simple ingredients you’ll need to bake this easy English muffin bread. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

Sugar – This adds a slight sweetness, helps activate the yeast, and also encourages a beautiful browning when baking and toasting.
Water – Warm water between 100°F and 110°F; use a kitchen thermometer if you have one.
Yeast – I use Fleishchmann’s RapidRise Instant Yeast “Fast Acting,” but active dry yeast also works.
Salt – If a tablespoon of salt seems like too much, do not be tempted to alter the amount. This recipe makes two whole loaves of bread, and I think this amount is perfect. I use Morton kosher salt, which has a larger grain and not as much saltiness as regular table salt.
Flour – No need for anything fancy here, just everyday all-purpose flour.
Butter – This adds richness and flavor to the crust, and also helps it achieve a lovely golden brown color.
Cornmeal – Just like on the bottoms of English muffins! The cornmeal coats the pans to prevent sticking and adds texture.

How to Make English Muffin Bread

This simple step-by-step guide will show you the process of making English muffin bread, but for the full written instructions, scroll down to the recipe card.

Yeast blooming in liquid measuring cup — activate yeast

Stirring flour into liquid ingredients for dough — activate yeast

Activate the yeast. Combine the sugar and warm water in a large mixing bowl, sprinkle the yeast on top, and let it sit for 2 to 3 minutes, or until the yeast gets foamy. This is also called “blooming” the yeast.
Make the dough. Add the salt and 2 cups of the flour, mixing until combined. Mix in the remaining flour until a sticky dough forms. Make sure all the dry ingredients are hydrated and incorporated into the dough.

Overhead view of English muffin bread dough in bowl before rising — cover dough

Overhead view of English muffin bread dough in bowl covered with plastic — cover dough

Let the dough rise. Cover the bowl with plastic wrap that’s lightly coated with nonstick spray and let it rise in a warm place for 1 hour, until doubled in size.

Overhead view of loaf pan dusted with cornmeal — grease and dust loaf pans

Overhead view of English muffin bread dough in pan — grease and dust loaf pans

Place dough in pans. Lightly spray two 8½” x 4½” loaf pans with nonstick cooking spray. Add cornmeal to each pan, tilting the pans to coat evenly with cornmeal. Coat your hands with nonstick spray, gently punch down the dough to deflate it, and divide it in half, placing each half into prepared pans.
Rise again. Loosely cover the pans with greased plastic wrap and let the loaves rise in a warm place until the dough is peeking above the pan edges. Preheat your oven to 350°F near the end of the rising time.

Overhead photo of English muffin bread loaf on a wood board, with slices cut from the loaf

Bake. Bake for 30 minutes. Brush the loaves with melted butter, then bake 5-10 more minutes more, or until the tops are golden-brown and the bread is baked through.
Cool. Remove the loaves from the pans, brush with the remaining butter, and let cool completely on a wire rack before slicing and serving.

Tips & Variations

Here are some tips and variations to make your bread-baking experience even more fun and successful!

Measure accurately. When measuring the flour, lightly spoon it into the measuring cup, rather than scooping. Scooping compacts the flour and you’ll end up using more than you need.
Mind the dough, not the time. It’s best to rely on the visual cues from the dough rather than setting a timer when you’re letting it rise. Look for it to double in size in the bowl, rise just above the rims of the loaf pans, etc. When your kitchen is warmer, it can take less time for this to happen; in a cold kitchen, it can take longer.
LET COOL COMPLETELY before slicing. Even after you take a loaf of bread out of the oven, it’s still “baking” on the inside from the residual heat. Cutting this loaf too soon will ruin the pocket-y texture that English muffins and English muffin bread are famous for, giving you a gummy texture instead.
Add mix-ins. Fold some dried herbs or fresh chopped herbs into the dough. Avoid mix-ins that would introduce moisture into the bread (such as fresh fruit).

Loaf of English muffin bread on countertop with a few slices cut

Serving Suggestions

This easy homemade bread recipe is truly a treat. Here are the many ways I enjoy it:

Classic toast. You know the drill! Add butter and your favorite jam. (Might I recommend Raspberry Blackberry Freezer Jam, Strawberry Freezer Jam, or Peach Freezer Jam?) Or keep it simple and stick with a good quality butter and a sprinkle of flaky sea salt.
Avocado toast. I love topping mine with Pickled Red Onions. Our daughter Tessa likes a sprinkle of salt + a drizzle of honey!
Breakfast sandwiches. Add a fried egg and bacon or sausage!
With any egg dish. Favorites are my Cottage Cheese Egg Bake, Tater Tot Breakfast Casserole, and this ham & cheese Crustless Quiche. Also lovely with this brunch-y Baked Eggs recipe.
Breakfast casseroles. I use this bread IN my Overnight Egg Bake!
Hard boiled eggs. We always have my Easy-Peel Hard Boiled Eggs on hand, for a quick protein-rich breakfast or lunch.
Grilled sandwich. English muffin bread is not just for breakfast. It also makes an epic Air Fryer Grilled Cheese or Tuna Melt!

Overhead view of 2 slices of English muffin bread

How to Store

Room temperature: Once cooled, store the bread in an airtight container or plastic bag at room temperature for up to 3 days. A breadbox also works well for storage if you have one.
Freezing: Freeze English muffin bread in a freezer bag for up to 3 months; I like to slice it first so I can use as many slices as I need without thawing the whole loaf. To thaw, remove your desired number of slices and let them come to room temperature.

Side view of sliced English muffin bread, showing lofty height and crumb texture

More Homemade Bread Recipes

English Muffin Bread

Yield: 2 loaves (16 slices each)

prep time: 15

cook time: 35

Rising Time: 1 20

total time: 2 10

This homemade English Muffin Bread makes the most glorious slices of toast! The recipe is incredibly simple, easily mixed together in a bowl with no kneading required. You'll love the bread's signature chewy texture with pockets for collecting melty butter!

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Ingredients

1½ tablespoons granulated sugar
3 cups warm water, between 100°F and 110°F (see Notes below)
1 tablespoon instant or active dry yeast (I use Fleishchmann's RapidRise Instant Yeast "Fast Acting")
1 tablespoon kosher salt
5¾ cups all-purpose flour
2 tablespoons unsalted butter, melted
¼ cup cornmeal, for coating the pans

Instructions

Add sugar to a large mixing bowl, followed by the warm water. Then sprinkle the yeast over the top of the water. Let sit 2-3 minutes, until the yeast granules look bubbly and/or foamy.
Add salt and 2 cups of the flour to the mixing bowl. Mix with a sturdy spoon or dough whisk, until evenly combined. Add remaining flour and mix until dough comes together in a shaggy ball, with no dry pockets. The dough will be sticky.
Spray a piece of plastic wrap with nonstick cooking spray, then cover the bowl of dough with the sprayed side facing down. Place bowl in a warm, draft-free place until dough is puffy and bubbly and has risen to about double its size, about 1 hour.
While dough is rising, lightly spray two 8½" x 4½" loaf pans with nonstick cooking spray. Add half of the cornmeal to each pan. Tilt the pans, tapping gently, until the cornmeal evenly coats the bottom and sides of each pan. Lightly tap out excess cornmeal.
Spray your hands with nonstick cooking spray, then lightly punch down the dough and divide it in half, placing one half in each of the prepared pans. A flexible bench scraper can be helpful to divide the dough in half and swiftly scoop one half of the dough into each pan.
Cover each pan loosely with oiled plastic wrap and let rise in a warm, draft-free place. Adjust rack to center of oven and preheat to 350°F. Let dough rise to ½" to 1" above the edge of the pans; this should take 20-30 minutes.
Bake for 30 minutes, then brush half of the melted butter over the loaves. Bake 5-10 minutes more, until tops are golden and bread is sturdy and baked through. Remove pans from oven and immediately turn the loaves out onto a wire cooling rack that is set over a large baking sheet. Brush all the surfaces of each loaf with the remaining melted butter.
Let loaves cool COMPLETELY before cutting. If the loaves are cut while the're still warm, the traditional pocket-y texture of English muffin bread will be compromised. Serve untoasted if you like – I prefer toasted with butter and jam!

Notes

Water temperature: Make sure the water is a lukewarm temperature between 100°F and 110°F. If the water is too cold, it won’t activate the yeast properly. If the water is too hot, it will kill the yeast.

Recipe adapted from “Ready, Set, Dough” cookbook by Rebecca Lindamood of Foodie with Family.

Nutrition Information:

Calories: 95kcal Carbohydrates: 19g Protein: 3g Fat: 1g Saturated Fat: 0.5g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.2g Trans Fat: 0.03g Cholesterol: 2mg Sodium: 220mg Potassium: 29mg Fiber: 1g Sugar: 1g Vitamin A: 22IU Calcium: 4mg Iron: 1mg

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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