English Muffin Bread

Homemade English Muffin Bread

Here’s an easy way to cut your grocery bill this week—make 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.

English Muffin Bread

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.” The latter 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! (Scroll to the end for the full printable recipe.)

A bottle of beer on a table

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!)

Bread and English muffin

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

Bread and English muffin

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

Bread and English muffin

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

A sandwich sitting on top of a wooden table

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

A sandwich cut in half on a plate, with Bread and Butter

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 tightly sealed plastic bag for two to three days. Freezes well.

Updated and Republished 12-31-21

A sandwich cut in half on a plate
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4.74 from 26 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 minutes
Cook Time45 minutes
Rising time2 hours
Total Time3 hours 5 minutes
Course: Baking
Cuisine: American
Servings: 40
Calories: 134kcal


  • 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.) Store bread in a linen cloth bag (See Notes) 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 (40 for a full recipe) calculated at 10 slices per loaf, or 40 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 loaves.
5. Plastic bags are ideal for keeping this bread fresh for up to 3 days. (Or in the freezer for up one month.) Alternatively, wrap the cut loaf in a tea towel.


Serving: 1slice | Calories: 134kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 352mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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42 replies
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  1. Gina D Stevens says:

    5 stars
    When my new mixer arrives, this recipe will be used!
    Thanks so much for the Colorado wildfire update and your safety. Prayers!

  2. Jan S says:

    5 stars
    Love this recipe! Best English Muffin bread I’ve ever made. I use half the recipe to make two full loaves. It gets eaten within a day or two so I never have to worry about how to store it. I’ve also frozen one loaf and it freezes and thaws really well with no compromise to texture or flavor.

  3. Karla says:

    Wondering how many mini-loaves this recipe might make? Thought it would make a great Christmas gift with a jar of homemade jam!

  4. LijaW says:

    Hello Mary, can you tell me if these proportions are correct for making just one loaf? I clicked on print and adjusted for one loaf, but the digital numbers were something I needed to convert.

    Water – 11 oz
    One packet yeast
    1.5 tsp salt
    2 ¼ tsp sugar
    2 ¾ cup bread flour

    I’m going to try this in my bread maker. Wish me luck! I’ll check back later for your answer. 🙂

    • Mary Hunt says:

      I have not tried that, KatieQ, but I’m confident that will work. I’d go easy … maybe 1/4 wheat, 3/4 all purpose at least to experiment. Let us know how that turns out!

    • Mary Hunt says:

      Sure! That sounds amazing. I’d toss the raisins in a little flour before adding to help them stay put and not all sink to the bottom.

  5. Unbelievable! says:

    5 stars
    This is probably the best bread that I’ve ever made. I was in Heaven smelling it bake and just as much in Heaven when eating it.
    Definitely will be made often.

  6. Paula L Deel says:

    5 stars
    Most of the bread purchased from the store tasted like paper and had no texture. Having saved this recipe from when it was posted I decided to try it. Couldn’t believe English Muffin Bread for sandwiches. This bread is so good and easy to make. I just took another batch out of the oven and am going to share with some friends. BLT sandwiches on this bread are yummy.

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