English Muffin Bread
Get all the craggy, butter-soaking goodness of an English muffin, but in an incredibly simple, sliceable loaf. This no-knead recipe delivers that classic “nooks and crannies” texture with minimal effort. It’s the perfect forgiving recipe for first-time bread bakers!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: Approx. 3 hours 15 minutes (includes rising time)
- Yield: 2 loaves (20-24 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 cups warm water (100-110°F, like a baby’s bath)
- 1 tbsp active dry yeast
- 1 tbsp granulated sugar
- 1 tbsp table salt
- 5 ¾ cups all-purpose flour (817g)
- Oil or cooking spray, for greasing hands and pans
Instructions
- Activate Yeast: In a large bowl, stir the warm water, yeast, and sugar together. Let it stand for 2-3 minutes until it becomes foamy. If it doesn’t foam, your yeast may be old.
- Mix Dough: Add the salt and about half the flour to the yeast mixture. Stir until it forms a soupy batter. Add the remaining flour and mix until a very sticky, shaggy dough forms. Trust the process—the stickiness is key!
- First Rise: Cover the bowl with a towel and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Shape Loaves: Generously grease two 8 ½ x 4 ½-inch loaf pans. Grease your hands well. Gently punch down the dough, divide it in half, and plop each half into a prepared pan. Don’t worry about making them look perfect!
- Second Rise: Cover the pans and let them rise for another 30-60 minutes, until the dough peeks about an inch over the rim. While they rise, preheat your oven to 350°F (175°C).
- Bake: Bake for 25-30 minutes, until the tops are golden brown. The loaf should sound hollow when you thump the bottom.
- Cool Completely: Immediately turn the loaves out onto a wire rack. Let them cool completely before slicing to avoid a gummy texture. This step is crucial!
Notes
- Serving Suggestion: The best way to enjoy this bread is sliced thick, toasted until crisp, and slathered with butter and jam. It also makes fantastic sandwiches and French toast.
- Tips & Tricks: The dough is supposed to be very sticky. Grease your hands with oil to handle it easily. Do not add more flour!
- Storage: Store the completely cooled bread in an airtight bag at room temperature for up to 4 days.
- Freezing: This bread freezes beautifully. For best results, slice the entire loaf before freezing. That way, you can grab a slice and pop it directly into the toaster anytime. It keeps in a freezer-safe bag for up to 3 months.
Find it online: https://recipesh.com/english-muffin-bread/