Homemade English Muffin Bread Recipe – No Knead Bread

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English Muffin Bread is easy to make and requires only one rise and no kneading at all! English Muffin Bread is versatile and can be used instead of sandwich bread or in place of traditional English Muffins.

English Muffin Bread Recipe

Homemade No Knead English Muffin Bread

It’s taken a few years, but I’ve finally got my hubby into a breakfast routine.

He’s never really been a breakfast person, especially when having to rush off to work so early in the morning. But it’s important to fuel up in the morning, especially when you’ve got a long, busy day ahead of you. So I wanted to find a breakfast that my husband would actually eat but that could also be made ahead of time so that it’s ready to go when he is in the morning.

I finally found something that fits all of the above criteria: homemade breakfast sandwiches.

You can make a breakfast sandwich the night before and store it in the fridge for the morning, or you can make a whole batch of Freezer Breakfast Sandwiches and store them in the freezer so that you’re stocked up for a whole bunch of breakfasts.

I’ve found that, as far as breads go, English Muffins make the best bread for breakfast sandwiches, whether they’re frozen or freshly made. But I don’t want to have to mess around with making English Muffins from scratch every time I make a fresh batch of breakfast sandwiches. And they’re so expensive at the store!

Now, I don’t mind making traditional English Muffins, but let’s face it…they are pretty time consuming and I have plenty of other things to be doing aside from sitting over a hot griddle all afternoon. So I finally found a solution: this yummy English Muffin Bread recipe!

English Muffin Bread

If you love English Muffins but don’t like the time they take to make from scratch, this recipe is for you. Not only that, it’s a great bread recipe overall. Only a single rise and no kneading. Because I know you have better things to be doing with your time too:)

Rice Flour

Ingredients in English Muffin Bread

What You Need:

  • All-Purpose Flour. You can use Gluten Free Flour in this recipe but make sure that you get one that is good for yeast free baking! I highly recommend the Schar Universal Baking Mix for yeast products.
  • Dry Active Yeast. Instant yeast is the same thing. I buy my yeast in bulk here and then store extras in the freezer.
  • Sugar. This is only to activate your yeast so you don’t need much. Your bread won’t rise as much if you don’t have it. You can sub honey if you need to but make sure you are feeding the yeast!
  • Salt.
  • Milk. You can use a milk-alternative if you need to make this recipe dairy free. Make sure your milk is at room temp before adding it to the dough.
  • Warm Water. We need the warmth here to activate the yeast quickly.
  • Cornmeal. I always have cornmeal on hand for things like Cornbread. In this recipe it’s just used to add some texture interest to the loaf to make it like traditional English Muffins. You can buy cornmeal in bulk from Amazon here or from Azure here.


FAQs About Baking Bread

What makes English Muffins different than regular bread?

English Muffins are traditionally fried until the insides are cooked instead of being baked inside of an oven. This bread combines the taste of English Muffins with the ease of baking bread in the oven.

How do you make no knead bread rise higher?

If you have made the bread several times and it’s not rising as high as you feel like it should you can add a little baking powder to the recipe to help give it a lift. You can also add a little bit of baking soda and vinegar to give it the same reaction.

Why is my no knead bread so dense?

If you are using cold ingredients, didn’t add the sugar to help activate the yeast, or if your home is cold, your bread might have trouble rising.

Is an English Muffin healthier than bread?

An English Muffin (and English Muffin bread) is still bread and still has the same ingredients so one is not healthier than the other.

Jam on Bread

Ways to Use English Muffin Bread

Just like any bread, there are so many ways you could use this English Muffin Bread. Here are a few ideas:

English Muffin Bread

How to Make English Muffin Bread

  1. In a large bowl, stir together half of the flour with the yeast, sugar, salt, milk, and water. Make sure the water and the milk are warm (but not hot!) so they help to activate the yeast. Let it sit for a few minutes to give the yeast a chance to activate.
  2. Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it’s sticky!) but you can use a stand mixer with a dough hook if you have one. Make sure you don’t over mix or you might not get your nooks and crannies!
  3. Grease 2 loaf pans with vegetable oil or a cooking spray and sprinkle the cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.
  4. Bake at 375ºF for 35 to 40 minutes or until the top of the bread begins to get golden brown.
  5. Remove the bread from the oven and let it cool a bit. Once it’s semi-cool, remove it from the loaf pans and let it cool on its side on a cooling rack.
  6. To store the bread you aren’t eating right away, you can place a loaf in the freezer in a freezer bag. If you are keeping it on the counter, cover it in plastic wrap or in a bread bag so that it doesn’t dry out.

We mostly use English Muffin Bread to make breakfast sandwiches, but it’s also great with just a bit of butter and jam! Hubby likes to toast his on our stove top toaster.

Need to print the English Muffin Bread recipe for your Recipe Binder? Check out the printable recipe below!

English Muffin Bread
5 from 10 votes

No Knead English Muffin Bread

This homemade English Muffin Bread is easy to make and requires only one rise and no kneading at all! English Muffin Bread is versatile and can be used instead of sandwich bread or in place of traditional English Muffins.

Course Breakfast
Cuisine American
Keyword English Muffin Bread
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 465 kcal
Creator Merissa


  • 5 cups all-purpose flour
  • 4 ½ tsp active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 cups warm milk
  • ½ cup warm water
  • Cornmeal (to sprinkle)


  1. In a large bowl, mix half of the flour with the yeast, sugar, salt, warm milk, and warm water.  Let it sit for a few minutes to give the yeast a chance to activate.

  2. Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it's sticky!) but you can use a stand mixer with a dough hook if you have one. Make sure you don't over mix!

  3. Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.

  4. Bake at 375ºF for 35 to 40 minutes. 

Nutrition Facts
No Knead English Muffin Bread
Amount Per Serving
Calories 465 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 426mg19%
Potassium 320mg9%
Carbohydrates 89g30%
Fiber 5g21%
Sugar 6g7%
Protein 17g34%
Vitamin A 134IU3%
Vitamin C 0.03mg0%
Calcium 119mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

More Homemade Bread Recipes to Try

Have you ever made your own English Muffins or No Knead English Muffin Bread? What do you use it for? Let me know in the comments:)

merissabioThis blog post on English Muffin Bread was originally published on Little House Living in February 2015. It has been updated as of September 2022.

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Recipe Rating


  1. I love English Muffins–so this bread would be a perfect recipe for me! I would love to slather a piece of it toasted with jam and escape with my coffee for a bit!

      1. Try the flour recipe on there is life after wheat.com. I’ve made yeast successfully with their flour recipe

    1. I put it in the pan and just make it to somewhat fit the pan, it’s a bit sticky to shape like you would a regular loaf of bread, but I just try and make sure the dough is fairly even in the pan.

  2. Have you froze this just sliced for sandwiches, or by chance in a loaf? I know the muffins freeze well but would be bummed if I froze and it came out dry. Prepping for baby in April and think this would be great for a quick breakfast for dinner!

  3. This is the same recipe I use at my B&B and it’s awesome! Quick, easy and the bread is so good for toast. I serve it with my homemade lemon curd…always a hit with my guests.

  4. absolutely wonderful! I have to make the families bread today for the week now I will be adding this in. My kids have a bit of an addiction to English muffins and I hate making them but also have purchasing them. Thank you for a fix!

    1. I haven’t tried it with gluten free flour yet but it’s worth a shot. Just make sure to use a binding agent also (like guar gum or xanthan gum)

      1. I came here to ask the same thing. My husband hasn’t had any English Muffins since his Celiac diagnosis. This recipe could make up for that! Thanks for the reminder about the binding agent, Merissa.

  5. I am excited about trying this recipe. I see you used stoneware bread pans. Did you grease the stoneware also? Thanks for all you do.

  6. Your bread looks fabulous! My mom LOVES English muffins. This would be an awesome surprise. However, she’s allergic to corn. Do you have a recommended substitute for the cornmeal? Thank you in advance!! 🙂

  7. Ok! That’s It! I’ve been wanting to make this so many times over the last few years and i never have. I’m making it this weekend. We’re looking at below zero temps so i should just stay inside and give this a go. 🙂

      1. We also grind our own wheat flour and our daily bread is 100% whole wheat, but for this one I do half freshly ground whole wheat and half regular white ap flour. We don’t eat this everyday, so we don’t feel guilty about it. I tried it with all whole wheat, but we really preferred the texture and “English Muffin taste” of half and half. We also use this for French toast. It’s not as gummy for that as whole wheat can be.

      1. Wanda, I’m at about 5000 feet and have found that warming the oven a little and sticking different breads in to rise works much better than the countertop. The rise time is still a little slow, but the warmth of the enclosed space really helps. I also mix in half the flour with elastic yeast breads and then let them sit for about 5 minutes before adding the rest of the flour to allow for liquid absorption, so the breads don’t turn out dry and crumbly.

  8. Ryley, instead of the corn meal you can use cream of rice cereal. I always keep some on hand. I even use it to make ‘rice’ bread. You can find it at Meijer. 8-))

  9. I made this bread today – LOVED it. I make bread weekly at my house and forgot to get my sourdough out and saw this so I thought I would give it a try. We loved the flavor and texture. Had it with hamburger soup and slathered in butter.

  10. Just made this bread… sooooo good… excellent share.. i enjoy homemade bread… i will make this often.. thanks for sharing.

  11. Marissa,
    I have just started making my own butter and I found yesterday it came out softer than the first time I made it.(this was the second time I made it). Was it because it didn’t process long enough? And also, it seemed to have more liquid after processing 5-6 min. than the first time. Any tips would be very helpful.

    1. I would guess that maybe it just didn’t process long enough, especially if it had more liquid. When I make homemade butter I like to make it in the blender, it usually gets done pretty well if I do it that way. 🙂

  12. I am always looking for new bread recipes to try. Will be making this one tomorrow. Thank you for sharing.

  13. I finally got around to making this recipe today, gluten free. I thought I would share the results since somebody had asked about gf option. I made this using Cup4Cup all purpose gf flour. Followed the recipe exactly, did add an additional 1/4 cup water to mix, I guess the gf flour is absorbs the liquid more. It was delicious and cant wait to share with the rest of my gf friends. Thanks for sharing the easy recipe!

  14. Beware this bread is highly addictive! I have been making this for several years. This bread has been on my mind for at least a month so I will be making it tomorrow. Thanks for sharing this recipe for people that do not have it.

    1. 5 stars
      Excellent used to be able to buy the stores here don’t carry…has anyone made this in a Sour Dough Version? If so could you share what you did?

      Thank you!

  15. Do you have any gluten free recipes? In the last year, I have found that I have a gluten intolerance and am searching for recipes, especially for bread. Your English Muffin bread sounds delicious, but I am afraid of the consequences to my digestive system when I cheat. Thanks for your help.

  16. I am wondering if this can be adapted for a bread machine. Any info would be great because I love the taste and texture of English muffins.

    1. I’m not sure that you’d want to make this in the bread machine as it might knead it too much. The dough for this recipe just needs to be mixed and not kneaded so I’m not sure how it would turn out. It’s worth a try though.

  17. I was wondering about how long it should take for the dough to double in size? I am not good at making bread in the past – but this seems easy enough and I would really like to try it. Thank you in advance.

  18. I am really anxious to try this recipe. However I bought fast rise yeast and it came in 1/4 oz. packages. How much or how many packets should I use? Do I change the amount of yeast used in a recipe if I use fast rise yeast and the recipe just calls for dry active yeast?

    1. You will need 2 packets in this recipe. Generally, you would use the fast rise differently but since this recipe doesn’t really spend extra time proofing the yeast you can just follow the recipe the same as above. 🙂

  19. I’m so intrigued by this, and will have to make it when our current loaf of bread is all gobbled up!

  20. I am saving this recipe for later! My fiancee’s father works in a large bakery in Wisconsin that makes the Tomas brand English Muffin Bread and every time we go up to visit we get addicted to the stuff. We have been hoping they would sell it here in Tennessee, but no such luck so far. Try making french toast with this type of bread as well, trust me it is delicious!

    Pam’s Life

  21. You had me at no kneading! Loving this recipe. Thanks so much for joining the Dishing It & Digging It Link Party.

  22. Yum! This looks and sounds delicious! I love homemade bread, and I love English muffins! Pinning for later. Thanks for sharing! #SmallVictories

  23. I made it this morning. It was fantastic. My hubby and I ate half a loaf, slathered in butter. Thanks so much for sharing this recipe.

  24. I made this bread today, and just like all the others I’ve tried of yours, Meriissa, it was wonderful! And so easy! I used Macadamia nut milk as an alternative to the dairy milk , as my little one has a dairy allergy. It turned out great! Mine actually do have nooks and crannies !
    Thank you so much for posting this recipe!

  25. I do not usually send comments, but I have to say that the Easy English Muffin Bread recipe is one I’ve been searching for, for a long time. Thank you for sharing it. Perfect the first time I made it.

  26. Fingers crossed my substitutions work. I subbed 1 1/2 dark rye flour for the AP flour and added 1 1/2 Tbls caraway seeds, We have thin bagels and cream cheese for breakfast almost every day. This will be a tasty alternative.

    1. Yes, “Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.”

  27. I love this bread! I make it once a week. Recipe i use is same except when they are done you pour melted butter on the top and let cool.

  28. Wow, thanks for recipe!! I did stop making English muffins because of the time, my family will be so happy to have this!

  29. This bread is absolutely delicious (as you know)!!! I’ve been making a loaf every other day (I cut the recipe in 1/2) for the two of us. It’s delicious no matter how we use it. Cannot thank you enough for introducing us to this yummy treat. 🙂

  30. I just found this recipe and made it tonight. From start to finish about 1:40. It is AMAZING! This is my new go to recipe. First loaf is almost gone with tonight’s dinner. I almost can’t believe it. Thank you so much!

  31. I make this all the time. You can use some whole wheat flour -about a cup Slice & fry in cast iron skillet with a little butter & serve with eggs

  32. 5 stars
    Merissa, I made your English muffins and they are fantastic! I made a whole batch and then froze them and they were just fine and they toasted up just like they were fresh made. Thanks for all of the great recipes!

  33. 5 stars
    Not sure if eating two loaves in two days is healthy, but that’s how good this bread is! Three people—two days. Easy recipe, delicious results. Great with butter and jam! Thank you for this recipe!

  34. 5 stars
    Made one loaf for myself, which turned well. It tasted fantastic fresh out of the oven with some butter and honey.

    Thank you for the recipe

  35. Instead of milk I used room temperature buttermilk and added 1 cup of chopped scallions…wow this bread was great…my go to bread to give to the neighbors…really good…

  36. Merrissa, I just want to say you’re a saint. I have not made this recipe, yet, but I have read ALL of the comments, and noticed that several people would have easily noticed their questions answered it they took the time to read the comments before them. You answered them calmly :-). I will be making this, this weekend. I’d do it tonight, but there’s swimming tonight, tomorrow is a birthday and handbells/confirmation at church, Wednesday is Lenten services, Thursday is Cub/Girl Scout night. Yep a busy week. Thanks for the recipe.

  37. 5 stars
    Oh, this looks totally wonderful! I have a kitchen that is VERY short on counter space and has a quite small bread board. So, the fact that this is a no-knead recipe (although I love to knead bread dough…) is really helpful. I noticed someone else wondering about making this with whole wheat pastry flour, which I will definitely try, but there’s something so perfect about English muffin bread made with unbleached flour that I’ll probably be making this both ways. Thanks for this, Merissa!

  38. I have been making this eng. muffin bread for 40 years now. My kids liked it better than any other bread when they were growing up. Their favorite way was the fast food egg mcmuffin I use our favorite deli ham, processed cheese slices and a broken fried egg. Not real healthy, but delicious. This is the exact recipe I use. It was from the fleishmans yeast recipe book.

  39. hi there… made the recipe and while rising it just over flowed out of the pan. what did I do wrong. I believe I have made this many years ago. It sounds like a ton of yeast but just checking what I could have done wrong. I cleaned up my oven as that is where i put it to rise. I just had the light on. hope it will turn out ok. just looks like to much yeast in it. hahaha

    1. Hmm, I’m not sure…I’ve not have that happen before. Perhaps it was left to rise too long or maybe your kitchen was just too warm?

  40. 5 stars
    I made this for the first time today and it is so good! Thank you for a great recipe. I printed it out so I can be sure not to lose it.

  41. I made these loaves split between two 15oz metal coffee cans. I made sure the cans were well buttered and sprinkled cornmeal around the bottom and sides. They turned out delicious! I was concerned when they dough was so shaggy, but after a half an hour rise, they baked wonderfully, puffing up over the can slightly. A perfect recipe. Thanks!

  42. Amazing! That is very delicious and satisfying. I see what you mean about not mixing it too much, I think I did and the holes were smaller. i will definitely be making it again! Thank you!

  43. 5 stars
    Made it today to use up milk that was starting to sour. It’s excellent! Light and airy! 2 loaves with little effort! Thank you for this recipe! This novice bread maker thanks you for the success!

  44. 5 stars
    I make a double batch of this about every 7-10 days. Toasted for breakfast or toasted for sandwiches, it’s amazing! It’s the easiest and fastest bread recipe that I use; ONE rise, IN the bread pans!
    I make this with a standing mixer. I have a printout of this recipe as written, plus one with directions for a standing mixer.

  45. 5 stars
    This is the best and easiest bread that I make, especially with a standing mixture. I often need to add an additional 1/2+ flour and don’t even bother eating this without toasting first! I make this weekly.

  46. 5 stars
    english muffin bread is suppose to be a little denser than regular bread. here is some tips for you. sift your flour, warm your oven up about 5minutes will do. also put in a pan or bowl of hot tap water along with your two bread pans. they will rise higher and your will love the texture.