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No-Knead English Muffin Loaves

Rated as 4.78 out of 5 Stars

"Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever."
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1 h 25 m servings 125
Original recipe yields 24 servings (2 - 9x5 inch loaves)


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  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

Nutrition Facts

Per Serving: 125 calories; 0.9 24 4.5 2 216 Full nutrition

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Read all reviews 7
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This recipe is exactly the same as the English Muffin Bread submitted by Jo. The only difference is, one is called a bread and other is called a loaf - otherwise everything is exactly the same.

Definitely not the same taste as a traditional english muffin I'm used to but still had a good taste.

I've made quite a number of different English Muffin loaf recipes and this one is the best I've found. No need to look further. This is SO good toasted with butter on it. I like peanut butter...

Superb! Very easy to make, which I love! Makes the best toast ever!

I baked it for 40 mins 400 degrees. Delicious. Soft. Will make again!

Simple and yummy! I'll do it again!

Very nice toasted and for breakfast. I guess it's the baking soda that puts the holes in the bread. Really easy, and because I made very small loaves ended up with 3 of them. I'm freezing two...