Homemade English Muffin Bread

4.72 from 28 votes

This homemade English muffin bread is soft, sturdy, and full of those classic nooks and crannies. No kneading required. For about $3, you’ll get the equivalent of 24 English muffins. Perfect for toast, sandwiches, and unbeatable grilled cheese.

Prep Time20

Cook Time45

Rising time2

Total Time3 5

Course: Baking

Cuisine: American

Servings:

Calories: 129kcal

Cost: About $3

Equipment

4 9x5-inch loaf pans

Ingredients

5½ cups warm water about 105–110°F
6¾ teaspoons active dry or rapid-rise yeast equal to three ¼-oz packets
2 tablespoons salt
3 tablespoons granulated sugar
11 cups bread flour all-purpose flour may be substituted
Melted butter for brushing tops optional

Instructions

In a large bowl, combine warm water, yeast, salt, sugar, and flour. Mix just until incorporated. The dough will be very wet and sticky. This is exactly what you want. Do not add extra flour.
Cover the bowl with a damp towel and allow the dough to rise at room temperature until doubled in size, about 1 hour.
Generously grease four 9x5-inch loaf pans. Spoon the sticky dough evenly into the pans, filling each about halfway.
Let the dough rise again in the pans until it reaches the top edge. This usually takes about 45–60 minutes, depending on kitchen temperature.
Preheat oven to 350°F. Bake for 35 minutes.
Brush tops with melted butter and return to oven for an additional 10 minutes, until golden brown.
Allow loaves to cool in pans for 10–15 minutes. Remove from pans and cool completely on a rack before slicing. Yes, this takes patience. It’s worth it.

Notes

No Kneading Required: This is a stir-and-rise recipe. A stand mixer makes it quick, but a sturdy spoon works just as well.

Flour Choice: Bread flour creates a taller loaf and chewier texture thanks to higher protein content. All-purpose flour works fine, though the rise may be slightly softer.

Temperature: If your kitchen runs cool, let the dough rise in a turned-off oven with just the oven light on.

Serving Estimate: Servings are based on 10 slices per loaf. Slice thickness will vary.

Storage: Store tightly sealed at room temperature up to 3 days. Freeze sliced for up to 1 month for best quality.

Half Batch: This recipe cuts cleanly in half for two loaves.

Nutrition