No-Knead English Muffin Bread Recipe
The iconic nooks-and-crannies texture you love in English muffins—now in a quick, no-knead loaf. Minimal effort, big flavor, and perfect for toasting.
Equipment
- 9×5-inch loaf pan
- Mixing Bowl
- Danish dough whisk or sturdy spoon
- Rubber Spatula
- Nonstick cooking spray
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Dough
- 2 1/4 tsp instant yeast also called rapid-rise yeast
- 3/4 Tbsp honey adds slight sweetness & feeds yeast
- 1 cup milk warmed to about 43°C (110°F)
- 1/3 cup water warmed to about 43°C (110°F)
- 2 1/4 cups all-purpose flour the base for a soft crumb
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 3/4 tsp salt for flavor and yeast control
To Finish
- cornmeal for dusting pan and top
Instructions
- Step 1 – Mix the one-bowl dough: In a large bowl, combine instant yeast, honey, warm milk, warm water, flour, baking powder, baking soda, and salt. Stir with a Danish whisk, wooden spoon, or spatula until no dry streaks remain. The dough will be very wet and sticky—that’s perfect.
- Step 2 – Prepare the loaf pan: Coat a 9×5-inch loaf pan with nonstick spray. Sprinkle in cornmeal and rotate to coat the bottom and sides.
- Step 3 – First rise: Scrape the shaggy dough into the pan. Lightly mist the top with spray and cover loosely with plastic. Let rise in a warm, draft-free spot for about 45 minutes, or until the dough reaches the rim of the pan.
- Pro tip: Make a quick proofing box by preheating your oven on its lowest setting for a few minutes until ~38°C (100°F), then turning it off. Place the covered pan inside to rise.
- Step 4 – Bake: Remove the plastic. Dust the top with more cornmeal. Bake at 220°C (425°F) for 15–20 minutes: the shorter time for a softer crust, the longer time for a deeper golden, crisper crust.
- Step 5 – Cool & slice: Cool in the pan on a rack for at least 20 minutes to set the structure. Loosen and lift out to finish cooling. Slice when mostly cool for the best crumb. Toast to serve.
Notes
- Baking Science 101: No-knead doughs are wetter and rely on time and warmth to develop gluten without kneading, creating that signature open crumb.
- Active dry yeast: whisk into the warm milk and water with the honey and rest 5–10 minutes until foamy, then proceed.
- For extra flavor, swap up to 1/2 cup of the milk for buttermilk; if batter seems too stiff, add 1–2 Tbsp water.