No-Knead English Muffin Bread With Cornmeal Crust

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 1 hour 30 minutes (includes rising time)

Quick Ingredients

• 3 cups (360 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/4 tsp (7 g) fine sea salt
• 1/4 tsp baking soda
• 1 1/2 cups (360 ml) warm whole milk (105–110°F / 40–43°C)
• 2 tbsp (28 g) unsalted butter, melted and cooled slightly
• 2–3 tbsp cornmeal (for pan and topping)

Do This

• 1. Dust a 9×5-inch loaf pan with cornmeal.
• 2. Mix flour, yeast, sugar, salt, and baking soda; stir in warm milk and melted butter to make a thick, sticky batter.
• 3. Cover and let rise 45–60 minutes until very bubbly and puffy.
• 4. Stir batter down (10–15 strokes), scrape into pan, and sprinkle with more cornmeal.
• 5. Let rise 30–45 minutes until domed about 1 inch above the pan rim.
• 6. Bake at 375°F (190°C) for 25–30 minutes until deep golden and 200–205°F (93–96°C) inside.
• 7. Cool 15 minutes in pan, then turn out and cool completely before slicing (for best nooks and crannies).

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Why You’ll Love This Recipe

• No kneading: It’s a quick stir-and-rise batter bread.
• Classic English muffin texture: A soft interior full of nooks and crannies that toasts beautifully.
• Loaf-pan easy: No shaping skills needed, and it slices neatly.
• Cornmeal crust: That light crunch on the outside makes it extra satisfying.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter
• Pantry: All-purpose flour, active dry yeast, granulated sugar, fine sea salt, baking soda, cornmeal

Full Ingredients

For the English Muffin Bread Batter

• 3 cups (360 g) all-purpose flour (spooned and leveled)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/4 tsp (7 g) fine sea salt (or 1 1/2 tsp Diamond Crystal kosher salt)
• 1/4 tsp baking soda
• 1 1/2 cups (360 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 tbsp (28 g) unsalted butter, melted and cooled slightly

For the Pan and Finish

• 2–3 tbsp cornmeal, divided (for dusting the pan and sprinkling on top)

Step-by-Step Instructions

Step 1: Prep the pan and warm the milk

Set an oven rack in the center position. Lightly dust a standard 9×5-inch loaf pan with about 1 to 1 1/2 tablespoons cornmeal, tilting the pan so the bottom and lower sides are coated.

Warm the milk to 105–110°F (40–43°C). It should feel warm but not hot. If it’s hotter than 115°F (46°C), let it cool a few minutes so it doesn’t weaken the yeast.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, yeast, sugar, salt, and baking soda until evenly combined. This quick whisk helps the yeast and baking soda distribute so the loaf rises evenly and develops that signature airy interior.

Step 3: Stir in the liquids to make a thick, sticky batter

Pour in the warm milk and add the melted butter. Using a sturdy spoon or silicone spatula, stir until no dry flour remains. The dough will look more like a very thick batter than a kneadable bread dough—sticky, stretchy, and a bit lumpy is totally fine.

Scrape down the sides of the bowl so the batter is gathered in the center.

Step 4: First rise until bubbly and puffy

Cover the bowl with a clean towel or lightly greased plastic wrap. Let rise in a warm spot until the batter looks noticeably expanded and very bubbly on top, 45–60 minutes.

If your kitchen is cool, place the bowl in an unheated oven with the light on; that gentle warmth helps the yeast work steadily.

Step 5: Stir down and transfer to the loaf pan

Uncover the bowl. Using your spoon, stir the batter down with 10–15 firm strokes to deflate large air pockets while keeping plenty of smaller bubbles. This is key for a consistent “nooks and crannies” crumb.

Scrape the batter into the prepared loaf pan and smooth the top lightly. Sprinkle the top with the remaining cornmeal (about 1 tablespoon) for that classic English muffin finish.

Step 6: Second rise until nicely domed

Cover the pan loosely and let the batter rise until the center is domed and the batter is about 1 inch above the rim of the pan, 30–45 minutes.

During the last 15 minutes of rising, preheat your oven to 375°F (190°C).

Step 7: Bake until golden and fully set

Bake at 375°F (190°C) for 25–30 minutes, until the top is deep golden and the loaf sounds hollow when tapped.

For best accuracy, check the internal temperature with an instant-read thermometer inserted into the center of the loaf; aim for 200–205°F (93–96°C).

Step 8: Cool for the best texture, then slice and toast

Let the bread cool in the pan for 15 minutes. Turn it out onto a rack and cool completely (at least 45–60 minutes) before slicing. Cooling finishes setting the crumb so you get cleaner slices and better nooks.

Slice with a serrated knife. This bread really shines toasted—those pockets crisp up and hold butter, jam, or honey beautifully.

Pro Tips

• Use the thermometer: Pulling the loaf at 200–205°F prevents a gummy center while keeping the crumb soft.
• Don’t overmix after the first rise: Stir down just enough to redistribute bubbles (10–15 strokes). Over-stirring can tighten the crumb.
• For extra nooks and crannies: Keep the batter sticky and thick. If you accidentally add too much flour, the crumb becomes more bready and less “muffin-y.”
• Make the rise predictable: A warm (not hot) spot speeds things up; a cooler kitchen may push the first rise closer to 75 minutes.
• Cornmeal matters: Dusting the pan and topping the loaf adds the signature light crunch and prevents sticking.

Variations

• Honey whole wheat: Replace 1 cup (120 g) of the all-purpose flour with 1 cup (120 g) whole wheat flour, and swap the sugar for 1 1/2 tbsp (32 g) honey (stir honey into the warm milk).
• Cinnamon-raisin toast loaf: Add 1 1/2 tsp cinnamon with the dry ingredients and fold in 3/4 cup (110 g) raisins at Step 3.
• Cheddar-herb: Fold in 1 cup (100 g) shredded sharp cheddar and 1 tbsp chopped chives after the first rise when you stir down (Step 5).

Storage & Make-Ahead

Store cooled bread tightly wrapped at room temperature for up to 2 days. For longer storage, slice the loaf and freeze slices in a zip-top freezer bag for up to 3 months. Toast straight from frozen (no thawing needed). This bread is at its best toasted on days 2 and 3, when the crumb dries slightly and the nooks crisp up beautifully.

Nutrition (per serving)

Approximate, based on 12 slices: 165 calories; 4 g protein; 30 g carbs; 3.5 g fat; 1.5 g saturated fat; 285 mg sodium; 2 g sugar; 1 g fiber.