I have always been afraid of making bread. It’s such a precise equation, and if you mess up, well, the whole thing literally falls flat. I’ve had a few too many experiences that went badly, but I’ve finally found a quick no knead bread recipe that seems impossible to mess up! As a bonus: it tastes just like English muffins.
A simple bread recipe has always been my go-to. A few years ago when my grandmother moved out of her house, I inherited her bread maker. I thought it couldn’t get easier than that. Although the truth is that I was never quite patient enough, even with the bread machine.
How to Make No Knead Bread
This no-knead recipe is proof that making bread at home doesn’t have to be difficult. The ingredients are quickly combined, and the bread bakes in just 30 minutes. Even with rising time, you can have delicious English muffin bread in under two hours.
Start this easy quick bread recipe by measuring the bread flour. Using a spoon, scoop flour into your measuring cup, and then level it off with a knife. Don’t scoop your measuring cup into the flour container, or you’ll end up with much more flour than you need. A light hand is key.
The next step is to add the remaining ingredients and mix until the dough is just combined. I used my stand mixer, but a spoon or spatula would be just fine, too. You’ll probably want to mix more, but stop yourself.
Fill two greased loaf pans about half-full with the dough and allow it to rise until it’s doubled in size. Bake at 350 degrees until golden brown (about 25-35 minutes). Brush the simple homemade bread with butter and return it to the oven for about 5 more minutes.
When your English muffin bread is finished baking, let the loaves cool in the pans for about five minutes. Turn the loaves out and let them cool completely on a wire rack. There you have it: a quick and easy bread recipe with minimal work and no hassle.
It’s great for breakfast or alongside our broccoli cheese soup. For another breakfast treat, check out our Southern breakfast casserole.
No-Knead English Muffin Bread
This easy, no-knead bread recipe is great for the homemade bread novice. Plus, you get the nooks and crannies of English muffins.
Ingredients
- 5 1/2 cups bread flour
- 2 3/4 cups warm water, about 110 degrees
- 1 1/2 packages Rapid Rise yeast, (1/4 oz packages)
- 1 1/2 tbsp granulated sugar
- 1 tbsp salt
- 1 tbsp butter, melted
Instructions
- Add bread flour, warm water, yeast, salt, and sugar to a large bowl. Using stand mixer or spatula, mix ingredients until just combined.
- Divide dough into two greased loaf pans and let it rise until it doubles in size (about 30-45 minutes).
- Bake at 350 degrees for 25-35 minutes or until golden brown.
- Remove from oven and brush with melted butter. Return bread to oven for 5 minutes.
- Cool loaves in pans for 5 minutes. Then remove loves from pans and cool completely on a wire rack.
Notes
If using regular yeast in place of Rapid Rise yeast, the dough will need to rise twice--once in the mixing bowl and later in the pans.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 178mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g
Can the English muffin bread recipe be cut in half ?
I’d like to bake only one loaf.
If so…can you provide recipe for one loaf, please.
I’d be grateful.
Thanks
I haven’t tried cutting it in half. If you give it a try, let me know how it goes.
Just cut the ingredients in half…
Here is the breakdown
2 3/4 cups flour… ( 2 cups plus 3/4 cup )
1 3/8 cup of warm water… ( 1 cup plus 3/8 cup ) or ( 1 cup plus 6 Tablespoons )
3/4 package yeast… or ( 1 teaspoon )
3/4 Tablespoon sugar…
1/2 Tablespoon salt
1/2 Tablespoon butter
If I can find whole wheat bread flour, could I substitute for some or all of the white flour? Thanks.
I made this last year and it’s great. I cut the salt by half the second recipe, tho. What size loaf pans are you using?
These pans are 9 x 3 x 5 in.
Nutritional info?
It’s easy to lookup the nutritional value for the ingredients and then you can publish your findings here for us all.
The nutritional information is included in the recipe card.
Can regular flour be used?
We’ve never made it that way, so we can’t vouch for the texture. If you give it a try, let us know how it goes.
Patricia, Bread flour has more protein content than all-purpose, which helps with gluten development. Some recipes call for it when an especially chewy and elastic crumb is desired. Your bread will be heavier and denser with bread flour than with all-purpose, which is what you’d want for an English muffin bread but yes, you can use all-purpose flour instead.
Love this bread, third time I have made it
Thank you for the great recipe
So glad you enjoyed it 🙂
Made this bread everyone loved it and so did I, I am going to make more today. What I would like to know is if it can be frozen?
Are you supposed to get 40 servings from two loaves or one loaf?
Two
A 9″ loaf pan x 2 / 40 = 0.45″, that’s just under half inch per slice and if you want 40 servings out of one 9″ pan then they will be just under 1/4″ thick. Interestingly if you cut slices 3/4″ thick you will get 24 slices.
Can this be made with king Arthur Gluten free flour?
Are there any high altitude alterations?