New this month
Get the Allrecipes magazine

No-Knead English Muffin Bread


"This is an excellent breakfast bread that's great toasted."
Added to shopping list. Go to shopping list.


2 h 10 m servings 162 cals
Original recipe yields 20 servings (2 8-inch loaves)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
  2. Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
  3. Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
  4. Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
  5. Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.


  • Cook's Note:
  • Substitute whole wheat flour for the white whole wheat if desired.

Nutrition Facts

Per Serving: 162 calories; 1.4 g fat; 32 g carbohydrates; 6 g protein; 2 mg cholesterol; 160 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

This English Muffin Bread is a great recipe for breakfast. This is an easy recipe to make. You can not go wrong baking this bread. The bread only took 20 minutes to bake. I toasted the bread an...