English Muffin Bread Recipe (No-Knead, Toast-Friendly)
This English muffin bread recipe gives you that classic nooks-and-crannies texture in an easy loaf form. You’ll mix a sticky yeast dough, let it rise in the pan, then bake until golden. Slice it once cool and toast it in a skillet or toaster for breakfast sandwiches or simple butter-and-jam.
Ingredients
Ingredients
Step-by-Step Method
Mix the dry ingredients
In a large bowl, whisk together the flour, yeast, sugar, salt, and baking soda until evenly combined.
Add the liquids
Pour in the milk and warm water. Stir with a sturdy spoon (or a mixer) for 3–5 minutes until you get a thick, sticky batter-like dough.
First rise
Cover the bowl and let the dough rise in a warm spot until noticeably puffy, about 45–60 minutes.
Prep the loaf pans
Lightly grease two loaf pans and dust them with cornmeal. This helps create the signature English muffin texture.
Fill pans and rise again
Gently divide the dough between the pans. Cover and let it rise again for 30–45 minutes, until the dough is close to the rim.
Bake
Heat the oven to 190°C / 375°F. Bake on the middle rack for 35–45 minutes, until golden and baked through. If the top browns too quickly, tent loosely with foil near the end.
Cool and slice
Cool in the pans for 10 minutes, then turn out onto a rack. Slice once fully cool; for extra nooks, split with a fork instead of cutting straight through.
Toast and serve
Toast slices in a skillet or toaster. Serve with butter, jam, or use for breakfast sandwiches.