English Muffin Bread

English Muffin Bread

Recipe by Laura OlsonCourse: BreakfastDifficulty: Easy


Cooking time


Prep Time

2 hours

Easy, no knead recipe for english muffin bread with the craggy quality that makes an english muffin!


  • 2 packets yeast

  • 1/4 C warm water (110 degrees)

  • 1 Tbsp honey

  • 4 1/2 C flour

  • 2 tsp kosher salt

  • 1/4 tsp baking soda

  • 2 1/4 C warm milk (110 degrees)

  • butter and cornmeal for greasing and dusting baking pans


  • Prepare 2 loaf pans by greasing with butter, and dusting the bottom and sides with cornmeal.
  • In a large mixing bowl, combine the yeast, water and honey. Mix well.
  • In another bowl, combine the flour, salt and baking soda until well mixed.
  • Add the milk, and 1 C of the flour mixture to the yeast mixture. Stir well, and add the remaining flour, working to achieve a sticky and goopy consistency. Do not over mix.
  • Divide the dough between the two prepared loaf pans. Cover with plastic wrap, and set out on the counter in a warm place until the batter has doubled in size, 2-4 hours.
  • Once dough has risen, preheat oven to 425 degrees. Dust the tops of the loaves with cornmeal. Bake for 20-25 minutes to get a crisp, golden crust.
  • Let cool – enjoy!


  • Loaves can be frozen after baking – eat one now, and one later (if you can resist eating both right away!).
  • This is great toasted – use to make a breakfast egg sandwich, or top with butter, jam or peanut butter!