This bread recipe has all of the amazing nooks and crannies of an English muffin without all of the work. Plus, it works great in place of regular sandwich bread too! This is honestly some of the tastiest bread I have ever made, and it’s some of the easiest!

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An easier way

Brian has eggs benedict for breakfast every day. I hate to buy bread when flour is so cheap, but English muffins are a lot of work. Most of the time he just has it on regular bread. Other times I give in and get storebought muffins. Today I thought I’d try to make my own again, but then I stumbled across this English muffin bread recipe. This is going to change my life, and now it can change yours too!

Getting it right

This recipe really is so simple, but there are a couple of tips that will help make sure it comes out just right.

  1. The texture of the dough should be “tacky, not sticky.” This means that when you touch it, it should feel sticky, not totally dry, but it shouldn’t actually stick to you or leave any residue on your finger. Check the consistency after you have kneaded for at least 5 minutes, and add flour or buttermilk a very small amount at a time to adjust the texture if needed.
  2. With all those holes, it is a very soft bread, so you’ll want a good serrated bread knife to cut it with.
  3. Make sure to cool your bread on a rack. If you leave it in the pan, the residual heat will create steam and make it soggy. If you don’t have a cooling rack, you can set it on a few paper towels instead.

Why measure by weight?

There’s a reason that I call myself a cook, NOT a baker. Baking requires so much more precision. For consistent results, you need to be able to make consistent measurements. It may seem fussy to weigh your ingredients, but it actually saves you time! It is actually is LESS effort to add everything directly into the mixing bowl instead of having to dirty a dozen different measuring cups and spoons, plus you get better results. It’s a win-win! Do yourself a favor and get a kitchen scale today!

This bread is delicious straight out of the oven with a little bit of jam, but it’s at it’s very best toasted!

English Muffin Loaf Bread

Adapted from The Bread Baker's Apprentice, by Peter Reinhart.
Servings 2 Loaves


By Metric Weight – Recommended

  • 30 grams Water
  • 14 grams Yeast - 7 grams = 1 packet
  • 30 grams Sugar
  • 57 grams Butter
  • 480 grams Buttermilk - see note for substitute
  • 750 grams Flour
  • 10 grams Salt

Buttermilk Substitute

  • 435 grams Milk
  • 45 grams Lemon Juice or Vinegar

By U.S. Volume

  • 2 tablespoons Water
  • 4 1/2 teaspoons Yeast - 2 1/4 tsp = 1 packet
  • 2 tablespoons Sugar
  • 4 tablespoons Butter
  • 2 cups Buttermilk - see note for substitute
  • 5 – 6 cups Flour - start with 5 cups and add until dough is tacky, but not sticky
  • 1 teaspoon Salt

Buttermilk Substitute

  • 1 3/4 cups Milk
  • 1/4 cup Lemon Juice or Vinegar


  • Combine flour, sugar, salt, and yeast.
  • Add butter and buttermilk. Mix until the dough forms a ball.
  • Knead the dough for 10 minutes. The dough is the right consistency when it feels sticky to the touch, but your finger comes off clean. If it is too sticky or too dry, then add a little more flour or buttermilk.
  • Transfer to an oiled bowl, cover, and let rise 60-90 minutes, until doubled.
  • Divide dough in half and place in greased loaf pans. Cover and let rise another 60-90 minutes, until doubled again.
  • Preheat oven to 375 degrees.
  • Bake for 15 minutes, turn, and bake for another 15-20 minutes until golden brown.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Slice and enjoy!