English Muffin Bread

*In case you missed the Personal Online Recipe Box post, click HERE!*

The lazy baker’s way to obtaining English Muffins, this English Muffin bread has been a staple in our house for years, thanks to a recipe passed on to me by my Aunt Marilyn.

Let me emphasize here that this bread is impossible to mess up. Really. Impossible! Because it lacks the finicky qualities of obtaining the perfect soft dough like a traditional loaf of yeast sandwich-type bread, it is pretty much no-fail. The dough is sticky beyond belief but you want it that way, I promise! Just try not curse my  name as you are battling the stickiness. The end result is worth it, trust me. The wetness and elasticity of the dough helps form all those neat-o little air pockets and holes that make English Muffins so delightful and unique. This bread is basically just that – an English Muffin in bread form.

Sliced, toasted and smothered in butter and strawberry jam, this bread is the perfect accompaniment to nearly any breakfast, brunch or simply an anytime snack. Because it tastes best toasted and the toasting process helps freshen up a slice, it can handle staying covered at room temperature for several days. Plus, I love the fact that it is world’s faster and simpler than griddling each English Muffin one-by-one. Give me an easy way out any day and I’ll take it.

I hope you love it as much as we do!

English Muffin Bread

One Year Ago: Orange Sweet Rolls
Two Years Ago: Steak Hoagies with Mushrooms, Onions and Peppers
Three Years Ago: Meatballs with Cream Sauce

English Muffin Bread

Yield: Makes 4 loaves of bread (8 1/2-inch by 4 1/2-inch)

English Muffin Bread

Note: If you are using active dry yeast instead of instant yeast, proof the yeast in a small bowl with 1 cup of the water and the 3 tablespoons sugar. Let the mixture bubble and foam before starting the recipe. Simply put the proofed yeast/water mixture in a bowl and add in the other ingredients according to the recipe directions. Just a reminder, if using instant yeast as called for in the recipe, there is no need to proof the yeast before adding it in with the other ingredients.


  • 5 1/2 cups very warm water
  • 3 tablespoons instant yeast
  • 2 tablespoons salt
  • 3 tablespoons sugar
  • 11 1/2 cups all-purpose flour


  1. In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don't be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
  2. Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. It helps to grease your hands because the dough is still sticky. The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.
  3. Bake at 350 degrees for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.
  4. This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.

Recipe Source: from my Aunt Marilyn

50 Responses to English Muffin Bread

  1. Geoff says:

    I ALWAYS proof yeast no matter what kind it is or brand it is. While it has only happened to me twice that I remember in about 50 years of bread-baking, yeast failure is a heartbreaking thing. A couple of minutes, no matter your urgency, can prevent this tragedy in your kitchen.

  2. Candy says:

    Mel, I have tried several recipes for English Muffin Toasting Bread. Will not be trying anymore. This is the best bread I have ever tried! And so easy. The texture is wonderful. Thanks for ending my search, I will be using your recipe from now on.

  3. Christina says:

    I made this bread this morning and IT turned out great. I was a little nervous as I’ve never made bread without the bread maker before but mu boys loved it. I halved the recipe. It would’ve been handy to have had step by step photos though to compare to.

  4. Teresa says:

    Mel, this is a great bread. I can’t believe it took me so long to make it. I used 50/50 white and white whole wheat and it was perfect. Lots of nooks and crannies as promised. A little chewy and moist, really perfect. I greased my hands and my plastic bench scraper with a little oil and had no problem with the stickiness. The only thing I did was dust with cornmeal after I greased the pans. I like how the tops of the breads did not brown too much, also. Excellent and easy, easy bread.

  5. Melissa says:

    Okay so my cinnamon roll sugar cookies didn’t turn out today – but this did! Just as you said…impossible to mess up! Thank you for the great recipe!

  6. Vanda Williams says:

    Can you give me the measurements for just one loaf plesse

  7. Andrea says:

    Have you made this with whole wheat flour? I know you say you make most everything from whole wheat now, but just wondering how it worked out for this one?

  8. ANNE says:

    Can you use regular yeast, instead of instant or rapid rise yeast?

    • Mel says:

      Anne – Yes you can use regular yeast, but you would need to proof the yeast in a bit of warm water and sugar until it is foamy before adding to the recipe.

  9. […] melskitchencafe.com via Becky on Pinterest I love this recipe because it is SO easy – it makes 4 loaves – how […]

  10. Suzanne says:

    Wow this was so tasty and so easy-I got on a wild tangent at 10 pm and decided to make this english muffin bread (had already fallen in love with it when I was visiting my grandkids) and it was done by 1130! The only problem was that we didnt have any butter! So my husband had to run to the store and get some because we couldn’t wait to taste it! thanks for all your delicious recipes!

  11. angie says:

    I think, I just might start adding baking to my ever growing list of what I can do:)
    I just might start making every bread on your list for fun!
    french bread rolls (check)
    buttery crescent rolls (check)
    countless of braids( check)
    english muffin bread(check)
    hmmm what will i bake tomorrow?
    thanks for making it all seem so easy

  12. […] rolls baked and frosted and the recipe makes a LOT of rolls! English Muffin Bread Source: melskitchencafe.com via Becky on […]

  13. Nicola says:

    I looked at this recipe several times before deciding I was going to try it. This recipe did not meet my expectations…..it EXCEEDED them! I made this recipe with 6.5 cups of whole wheat flour and 5 cups of all purpose flour and I was totally surprised at the results. My homemade bread usually comes out dense and doesn’t rise very much (I think maybe I don’t let it rise enough) but this recipe came out moist, tender and fluffy. It toasts up wonderfully and will be great for sandwiches. Thanks for posting this….it will be going into my list of favorite recipes for sure!

  14. Mel says:

    Tara- I don’t have a kitchenaid mixer but the dough hook is probably the best option. Good luck!

  15. Tara says:

    I am new to making bread and new to using my Kitchen Aid. Do I use the dough hook or what? I love your site!

  16. Mel says:

    Julia – I’ve never tried that with this recipe so I don’t know. You might just try googling an English Muffin recipe – I think the dough is a bit stiffer than with this bread recipe.

  17. Julia says:

    I am looking for English Muffins recipe, but the ones that come in individuals pices, like hamburgers buns. Is these the recipe for these also???

  18. sara says:

    Made this last night and scarfed down a few pieces immediately. Knowing I could have more for breakfast sent me to bed early and kept my shower short. 🙂 seriously, this is good stuff. Thanks for a great recipe. Posting on my blog with a link back here.

  19. Mel says:

    Heather – I’ve never used a bread maker so honestly, I have no idea how it would work. This is an extremely wet dough so keep that in mind in case it could somehow mess something up. Good luck if you try it!

  20. Heather H. says:

    Quick question. If I halved the recipe do you think i could put the ingredients in my bread maker and set it on the dough cycle. Do you think that it would turn out?

  21. […] English Muffins or English Muffin Bread […]

  22. Emily Marie says:

    Thank-you so much for this awesome recipe! The first time I made it it wasn’t sticky at all and didn’t taste much like english muffins to me or my husband, but I’m sure that had something to do with me scaling it down to one loaf and using half wheat flour. Despite not being what I expected, we both thought it was excellent! The second time I made it I just halved the recipe (but used all whole wheat flour) and it was much stickier and this time does taste more like english muffins! I love it both ways and will continue to use this recipe all the time. I love how quickly it comes together too! Thank-you again!!!

  23. Sandra says:

    I love cooking and love baking cakes…but bread…bread is not my thing.. I tried I dont know how many recipes and still no luck that´s why when I told my 5 boys I was baking bread there were no cheers or hungry looks… actually they were quite disappointed that it wasn´t a cake…But wow!!! This time they couldn´t believe they would have a lucky breakfast. I had my doubts even right at the end thinking it was to sticky to dense to rare in the middle…but…NOOO way we were all wrong it was GREAT and I have my hopes now on trying new bread recipes. Thanks Mel

  24. Dena says:

    Just made this on a whim tonight (since I saw a pregnant friend was craving English muffins – taking her a loaf tomorrow) . My husband was thankful it made so many loaves so he could have some. Mel, I was wondering what was the best way to store these loaves? Since I decided so late at night to make them, they are cooling on a rack with plastic wrap on top & then a kitchen towel. My plan is to wrap them in foil in the morning. Anything you can recommend?

    • Mel says:

      Dena – I store this bread, usually, in a plastic bag with a tie/clip – whether or not I am keeping it at room temperature to enjoy for the next few days and I use the same method to pop in the freezer (since we usually eat it after 1-2 weeks). I hope that helps!

  25. Heather B. says:

    I loved this bread! Okay so my whole family gave it rave reviews. I would make one small change though… you should put that the rather then being very sticky it is almost like pancake batter. I was really worried when I saw how liquidy it was was. Then I realized I hadn’t add a 1/2 cup of liquid! (I was halving the recipe and realized my calculations were off. )

    I love homemade english muffins but I don’t have an electric skillet anymore and like Sandee think they are too expensive in the store. I was excited to find this. Sooo much easier! Thanks again for another wonderful recipe!

  26. Brandie says:

    Amazing. Tried it for the first time and will definately be making it again. I also halved the recipe as I was a little sceptical about making 4 loaves of something, especially not knowing if it would turn out or not. May take the leap next time and do all 4 loaves though. Thank you for another wonderful recipe.

  27. Traci says:

    I just made the recipe. I halved it so it would only make 2 loaves. After it came out of the oven, I buttered the top of it and added some corn meal so it would have the same texture as English muffins. I can’t wait for it to cool down so I can try some. Thanks for the recipe.

  28. Dana B says:

    Thanks for reminding of this kind of loaf. Used to make it all the time. This is wonderful!! Since I have it handy, I’ll use your recipe and make this 🙂 Thanks!

  29. cara says:

    I’ve seen English Muffin Bread before and it really fascinates me! Got to try it!

  30. Mia Phillips says:

    Hey, I’m not one to post much on this kind of thing, just thought I should let you know, I love this website. It makes cooking dinner fun and always gives me new things to try. The recipes are just my style–not too ritzy with expensive ingredients, but down to earth and approachable. At the same time they always impress! I have never been a bread maker but I am going to try a couple of these because you make them possible in a recipe that is not too complicated. You make my life easier! Thanks!!

  31. You and your awesome bread making! I’m impressed!

  32. Cara says:

    yum…..I’m eating a piece right now! I was worried because the dough is super sticky but it turned out great. We love English Muffin Bread especially toasted. Please give Aunt Marilyn a hug from us for another stellar recipe 😉

  33. Andy Snat says:

    I meant to say that I do love this blog though, and I didn’t just mean to leave a sarcastic comment !!!!!

  34. Marilyn says:

    This bread is so great. I usually don’t even use my hands, though. I just “spoon” the dough into the bread pans. Maybe less messier??

  35. Jennifer says:

    Hello, can you give me an approximate amount of time it takes the bread to double in size? Thanks! Jennifer

    • Mel says:

      Jennifer – I didn’t include a specific time because it is more important to judge by volume since kitchens will vary in temperature. However, just as a guideline, I would say anywhere from 45 minutes to an hour. Thanks to the large amount of yeast, it rises fairly quickly.

  36. Kim says:

    Ok so I know you mentioned that you can’t mess this up…any recommendations for baking this at 7000 feet?

    • Mel says:

      Kim – I used to make this bread all the time when I lived a little above 6,000 feet and I didn’t change much about it. If anything, you might need to add another 1/4 cup flour but otherwise, I think it should work just fine.

  37. Sandee says:

    mel. seriously. ive been trying to find an english muffin recipe bc theyre so darned expensive in the store. i havent had much luck with cooking individual muffins. maybe this is the answer. a dusting of cormeal on top or even greasing the pan and dusting with cornmeal might make them more authentic. cant wait to try it.

    and i love my new recipe box!!! 🙂

  38. Sheila says:

    Can I grind and use whole wheat flour instead of white? Hoping that you have tried it this way with good results.

    • Mel says:

      Sheila – I’ve used 1/2 whole wheat flour before and it worked out ok. The bread was slightly more dense and even just a bit gummy. Although whole wheat is healthier, I far prefer all white flour in this bread. That’s why it is such a treat around here. 🙂

  39. Andy Snat says:

    Did you know we’ve never heard of “English Muffins” here in England?

    “Muffin the Mule” however, is a national pastime !

  40. Interesting! I’d love to try this!

  41. We LOVE English muffin bread – so easy and taste just like the muffin without the work 😉

  42. juliann says:

    Aw, this is one of my families classic recipes. My beloved Aunt who passed away way too young was the master of the English Muffin Bread and every time I make it, I think of her. GREAT! choice of bread for a beginner bread baker.

  43. Kim in MD says:

    You are my bread baking hero, Mel! Thanks to you I am a bread baking hero in my house! I am going to make this on Saturday!

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