Homemade English Muffin Bread

Here’s an easy way to cut your grocery bill this week—make your own bread. Wait! Hear me out. I want to show you how to make homemade bread that is so easy, so simple, and so foolproof it’s going to make you feel like a genius. This homemade English Muffin Bread is simply amazing.

If you’ve read my book, 7 Money Rules for Life, you know that Rule #1 is so simple it would be easy to overlook it as being too elementary. Here it is: Spend less than you earn.

Now think about it … “spend less than you earn” is not the same as “don’t spend more than you earn.” That implies it would be okay to spend all that you earn, but no. The operative word is “less.” You need a gap between what you earn and how much of it you spend. That is the fundamental secret to living below your means.

It’s in that gap that you can repay debt, build an emergency fund, and financial freedom can grow. You really need to read the rest of the book, but for now, let’s just say that growing the gap is the challenge.

Making your own homemade bread is an easy way to increase your gap this week even if only by a few dollars. It all adds up! Let me show you how to make homemade bread that is so amazing, so simple, and so foolproof it’s going to make you feel like a genius.

English Muffin bread is great for sandwiches. Toasted with butter and jam, it is pure heaven. So much better than commercial English Muffins and way cheaper.

This recipe makes the equivalent of 24 English muffins for about $3 total or $.13 each, depending on how you purchase the ingredients. I buy flour and yeast in bulk). Makes awesome grilled cheese sandwiches, by the way.

English Muffin Bread

The ingredients are super simple—nothing complicated here!

I used my electric mixer to mix just until all the ingredients were wet and sticky. I removed the paddle and let the dough rise until double, right in the bowl (about one hour … quick!)

So easy to spoon the wet dough into these two loaf pans, allowing the dough to rise again, to the top of the pans.

English Muffin Bread ready for the oven

Please note that I cut the recipe in half, which made this one extra large and one small loaf.

I baked these loaves in a 350 F preheated oven for 45 minutes total (that’s my beautiful countertop Breville Smart Oven).

Brush with butter after 35 minutes, then returned them to the oven for the final 10 minutes.

After completely cooled, I toasted up a couple of slices. Can you see all those nooks and crannies? Wow! So yummy.

This easy homemade bread is quite moist and stays fresh in a plastic bag for two to three days. Freezes well.

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4.54 from 13 votes

Homemade English Muffin Bread

English Muffin bread is great for sandwiches. Toasted with butter and jam, it is pure heaven. So much better than commercial English Muffins and way cheaper.
Prep Time20 mins
Cook Time45 mins
Rising time2 hrs
Total Time3 hrs 5 mins
Course: Baking
Cuisine: American
Servings: 32
Calories: 168kcal
Author: Mary
Cost: $3


  • 5 ½ cups warm water
  • 6 ¾ teaspoons active dry or rapid-rise yeast, equal to three ¼-oz. pkgs.
  • 2 tablespoons salt
  • 3 tablespoons white granulated sugar
  • 11 cups bread flour, can use all-purpose flour


  • Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Just leave the dough in the bowl, cover with a clean, wet dishtowel, and let it rise until double in size, about 1 hour.
  • Spoon this sticky dough into four well-greased loaf pans. Allow to rise in pans until dough reaches the top of the pan.
  • Preheat oven to 350 F. Bake for 35 minutes; brush tops with melted butter and return to oven for another 10 minutes.
  • Allow pans to cool on cooling rack 10 to 15 minutes, then remove loaves from pans, allowing bread to completely cool.
  • Bread will be moist at first. Best when allowed to cool completely before cutting. (Granted, it takes a lot of personal discipline to wait that long.) This bread is quite moist and stays fresh in a plastic bag for two to three days. Freezes well.


1. I used my stand mixer in the post's photos. However, I could have mixed this by hand with a large wooden spoon. And did you notice, no kneading!
2. Servings (32 for a full recipe) calculated at 8 slices per loaf, or 32 slices for a full recipe. Consider this an estimate, your mileage may vary
3. Bread flour is ideal as it has a higher gluten content. Substituting with all-purpose flour is absolutely acceptable, however, the rise outcome may vary slightly. Bread flour produces a more sturdy dough, which holds the bubbles allowing a "taller" and, in my opinion, better rise. 
4. This recipe can be cut in half to yield two regular sized loaves.


Calories: 168kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 8mg | Iron: 1mg


Homemade English Muffin Bread

Revised, updated, and republished: 1-3-20


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17 replies
Newer Comments »
  1. Jackie says:

    5 stars
    Mary I wanted to let you know how much I love your site and everything you write. I may not agree with a occasional article but they give me something to think about. I save all your articles in my survival file on my computer. You have so many things that I want to reread and recipes to try that I want to know where your articles are so I can access them when I want to print them out. I usually print out a weeks worth of articles and read them at night. Then I put them in a notebook for further reference. I also go to your Archive and download (Usually recipes first) and then other articles I do not have.

  2. T. Nealeigh says:

    Do you know that you left the baking instructions out of the “Instructions” for the English Muffin Bread? Fortunately we read the captions under the photos at the beginning of the post.

  3. Mark Bradshaw says:

    5 stars
    Mary, this is gooood! Thank you. I halved the recipe and it turned out great, although I will use 3 tin loaf pans next time instead of 2. Tomorrow we’re going to try English muffin French toast(is that a thing?)just because we can :-).

  4. Lisa Cauthon says:

    5 stars
    I make this bread weekly for my family they love it. Freezes like a dream and wonderful at breakfast or with jam and a cup of tea. Thanks Mary

  5. Marlene says:

    This recipe has become legendary in my family. I have shared it with family in Arizona, South Dakota, Minnesota & Colorado and we all love it!! Thx for all you do Mary

  6. Deb says:

    Hi Mary! This is great bread and one thing that I’d like to suggest is dusting the greased pans with cornmeal before filling. The crunchy texture is more English muffin-like. Love your site!

  7. Betty Boop says:

    5 stars
    I have made this bread a few times (5 loaves at a time) and froze what we didn’t immediately need. We love this bread! Even taking it out of the freezer, we absolutely love this bread. You cannot go wrong using this recipe. It absolutely tastes like English muffins! So good!!! We eat it as toast in the morning or with dinners, especially with soups. Thank you Mary!!!

    • Mary Hunt says:

      Thanks for sharing that, Betty B! And thanks for that 5-star review. I hope others will hit the stars when commenting on a recipe—that means the world to me and really helps keep this blog on the radar 🙂

    • Mary Hunt says:

      I don’t know, nor do I have an opinion as I don’t have a breadmaker and have not tested this. Perhaps others can weigh in who know more than I?

  8. CKay says:

    Question could this be made using whole wheat pastry or stone milled flour?? and if so, how would the ingredient list change?
    Thanks, CKay, from S Dakota

    • Mary Hunt says:

      The best substitution will be using a mix of half bread flour and half whole wheat flour. So for instance if a recipe calls for 1 cup of bread or all-purpose flour, you could use 1/2 cup each of bread (or all purpose) flour and whole wheat flour.

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