The Easiest English Muffin Bread (No Kneading Required!)
Your Simple Ingredient List for the Perfect Loaf. A quick, no‑knead English muffin bread that bakes up soft and chewy with classic cornmeal crust—ideal for toasting and ready after just one rise.
Equipment
- Stand mixer or large bowl
- 2 standard loaf pans (8×4 or 9×5 in)
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Instant‑read thermometer (optional)
- Wire rack
Ingredients
For Proofing the Yeast
- 2 Tbsp yeast or 2 packets active dry; proofing
- 1 Tbsp honey or sugar
- 1/4 cup warm water (110°F/43°C) warm to the touch
The Bread Dough
- 4 1/2 cups all‑purpose flour approximately; provides structure
- 2 tsp kosher salt
- 1/4 tsp baking soda for a tender crumb
- 2 1/4 cups warm milk (110°F/43°C) adds richness & softness
For Preparing the Pans
- butter for greasing pans
- cornmeal for non‑stick, classic crust
Instructions
- Wake up the yeast: In a small bowl, combine yeast, honey (or sugar), and warm water (110°F/43°C). Let stand 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
- Create the goopy dough: In a stand mixer bowl (or large bowl), stir salt, baking soda, and 1 cup flour. Add warm milk to the proofed yeast, then pour into the bowl and blend. On low speed, add remaining flour about 1 cup at a time until a very soft, sticky, shaggy dough forms—no firm ball.
- Prep pans: Generously grease two 8×4 or 9×5‑inch loaf pans with butter. Dust the bottoms and sides with cornmeal; tap out excess.
- One quick rise: Divide and spoon the sticky dough into pans. Smooth tops with a spatula. Let rise in a warm, draft‑free place 30–45 minutes, until doubled and at or just above the rim.
- Bake: Preheat oven to 425°F (218°C). Dust tops lightly with cornmeal. Bake 15–25 minutes until golden and the loaves sound hollow when tapped. Internal temp should reach 190–200°F (88–93°C). For softer crust bake 15–20 minutes; for crisper, bake 20–25.
- Cool & slice: Cool in pans a few minutes, then turn out to a wire rack to cool completely before slicing for the best crumb and clean slices.
Notes
Faster than classic loaves: Ready after just one rise—often 50% faster than traditional two‑rise sandwich bread. Toast slices to highlight nooks & crannies.