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English Muffin Bread Recipe

English Muffin Bread Recipe

By What’s Baking

A no-knead, yeast-enriched loaf with the distinctive nooks and crannies of English muffins but in convenient, toastable slices perfect for butter and jam.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
30 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic wooden cutting board featuring thick-sliced English Muffin Bread with golden, craggly tops. A cross-section reveals the signature open crumb structure with characteristic nooks and crannies throughout the interior. Soft natural morning light streams across the scene, highlighting a slice being pulled apart to showcase its airy texture. In the foreground, a small pot of honey with a wooden dipper and a butter knife smeared with melting butter rest beside the bread. The background features scattered dusting of cornmeal and a vintage tea towel, while steam rises gently from a nearby cup of tea, suggesting the bread has just been toasted.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g bread flour (or strong white flour)</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">7g salt</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">350ml warm milk (about 43°C/110°F)</li><li class="ingredients-single-item">60ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">Cornmeal for dusting (about 2 tablespoons)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf tin</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Cling film (plastic wrap)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your loaf tin by greasing it thoroughly and generously dusting the bottom and sides with cornmeal. This creates that distinctive English muffin texture and prevents sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the bread flour, instant yeast, salt, sugar, and baking soda until well combined. The baking soda is crucial as it helps create those signature nooks and crannies by reacting with the slight acidity in the dough during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Warm your milk and water to approximately 43°C (110°F) – use a thermometer if you have one. The liquid should feel warm but not hot to the touch. If it's too hot, it will kill the yeast; too cool and the yeast won't activate properly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the warm liquids into the dry ingredients and stir vigorously with a wooden spoon for about 1 minute until you have a sticky, shaggy dough. Unlike traditional bread, this dough is meant to be very wet and sticky – don't be tempted to add more flour!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Scrape the dough into your prepared loaf tin, smoothing the top with a wet spatula. Sprinkle the top with additional cornmeal. Cover loosely with cling film and place in a warm, draft-free spot to rise until the dough reaches about 1 cm (½ inch) from the top of the pan, approximately 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>About 20 minutes before the dough is finished rising, preheat your oven to 200°C (400°F). Position a rack in the middle of the oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has risen, remove the cling film and bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 95-100°C (200-210°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately turn the bread out onto a wire rack. This prevents the bottom from becoming soggy. Allow the bread to cool completely before slicing, at least 1 hour. While it's tempting to cut into warm bread, allowing it to cool fully helps set the crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the true English muffin experience, slice and toast before serving with butter, jam, or honey. The toasting process is essential as it caramelizes the nooks and crannies, bringing out the bread's full flavor and creating that crispy-chewy contrast that makes English muffins so beloved.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 2 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 2 g
🍗 Protein: 5 g
🫀 Cholesterol: 5 mg
🧂 Sodium: 240 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my homemade bread not developing proper nooks and crannies?

For proper nooks and crannies in your loaf, ensure you're using baking soda (which reacts with dough acidity), don't add extra flour (the dough should be wet and sticky), and don't skip the cornmeal. Most importantly, avoid overmixing—a quick 1-minute stir is sufficient.

What's the best way to store and preserve no-knead bread for maximum freshness?

Once completely cooled, store your bread in a paper bag for the first day to maintain the crisp crust. For longer storage, wrap tightly in cling film and keep at room temperature for up to 3 days. For extended freshness, slice the entire loaf and freeze with parchment between slices.

Can I achieve the same texture without using a loaf tin?

While a loaf tin helps create the classic shape, you can make a free-form version on a baking sheet. Shape the sticky dough into a round, dust generously with cornmeal, and bake until golden. The texture may be slightly different but will still have delicious nooks and crannies.

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