How To Make Easy No Knead Muffin Bread

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Bread. There is not a country that doesn’t have its own variation of it. Flatbread, Pitta Breads, Naan Bread, Tortilla, Ryebreads, Sourdough, Sweet Breads, Beer Bread, Breads made with vegetables, breads made with fruit, breads made with nuts. Gluten-Free Bread. Keto and Paleo Bread.

A non-official History of Bread

Bread is one of the oldest food sources, dating back to Neolithic times, indeed to many early civilisations it was their only source of food. It is probably because of this limited diet that we now have bread in so many different variations. The Iberians and Gauls used Wine and Beer to get a successful rise, whilst earlier breadmakers relied on airborne yeasts. Honey was used to produce a sweet bread (and to help the rise) and seeds would have been added.

The idea of a starter, made several days in advance was one of the earliest methods of producing a light, tasty bread. Of course, over the years it has evolved. Archaeological evidence suggests that the Ancient Egyptians suffered from bad teeth due to the stones and grit in the poorly milled flour chipping their teeth. Thankfully, bread milling methods are somewhat more sophisticated nowadays and the only extras you find in bread are welcome ones.

There is, and always has been, a triumvirate of uses for bread: to have with soup or broth, made into sandwiches, or eaten with butter. It is the ultimate fast food and there is nothing more pleasurable than sinking your teeth into a freshly sliced loaf, thickly buttered. It never fails to send me, temporarily, back to my childhood when, off school feeling poorly, my mum would bring me toast and marmalade to eat.

I also have fond memories of eating toast sprinkled with sugar when we couldn’t afford Golden Syrup or jam. My teeth ache at the thought of it but as a sugar craving 12 year old, I loved buttered and sugared toast.

How to Make Easy Vegan Muffin Bread

Because of the simplicity of bread, it is intrinsically woven into our memories. Even in our poorest days we can afford bread, and it offers us a comforting respite from our woes. Who hasn’t eaten slice after slice of toast and jam because they’re feeling particularly down?

The difficulty here is not merely finding a bread recipe but instead deciding which recipe. There are literally millions of variations of bread in the world and everyone of them deserves to be tasted, and preferably by myself.

However, suitably buoyed by hunger (and I was also incredibly bored and boredom breeds creativity in the kitchen) I decided to make something with a retro feel. “Ahh, but what is the bread made?” I hear you all cry. It was the perfectly delicious Muffin Bread, from James Beard’s Beard on Bread.

How and Why Do I Proof Yeast?

It’s simple. By proving it, you are activating the dried yeast. Adding it to a mixture of warm water (110c) and sugar. The sugar helps to speed up the activation process. It is also a really helpful way to tell if your yeast is good (if it “blooms” quickly) or if you need to replace your batch (no bubbles, no activity)

A No-Knead Bread Process

I love a bread that requires no kneading and this is so perfect for that! That’s right: this is an easy recipe for a no knead dough bread! You simply beat the flour and milk into the proofed yeast for a minute (you can use a hands free mixer, but why create washing?) and then let it rise. Add some bicarbonate of soda between (this helps create a light, airy texture), mix again, rise, and that’s it! If you love breads that don’t need any additional kneading, you’ll also love my Beer Bread!

What Does Muffin Bread Taste Like?

Muffin Bread tastes just like toasted muffins, or English Muffins. It is nothing like cake muffins (or cupcakes). It has a fairly open crumb texture, and toasts beautifully. And much like English Muffins, you do need to serve this bread toasted otherwise it is pretty bland. I love it served with butter and jam, or try my fruit butter here!

How to Make Easy Vegan Muffin Bread

Easy Vegan Muffin Bread

Adapted from James Beard's Beard on Bread
5 from 55 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Muffin Bread, Vegan Baking, Vegan Bread
Prep Time: 10 minutes
Cook Time: 25 minutes
Proving Time: 2 hours 30 minutes
Total Time: 3 hours 5 minutes
Servings: 1 Loaf


  • Loaf Tin
  • Large Mixing Bowl


  • 1 package (2½ tsp) Yeast
  • 1 tbsp Sugar
  • ½ cup Warm Water (110c)
  • cups Plain Flour
  • 1 tsp Salt
  • cup Warm Plant-Based Milk
  • ¼ tsp Bicarbonate of Soda (Baking Soda) dissolved in 1 tbsp warm water


  • In a large bowl, prove the yeast, warm water and sugar.
  • Once it is a bubbly and frothy, beat in the flour, salt and warm milk.
  • Beat (or use the dough hook on your standalone mixer) using a wooden spoon for a minute or so, until it starts to pull away from the mixing bowl. This shouldn't take long.
  • Cover with clingfilm and place in a warm area. Leave to rise for about an hour and half (or until doubled).
  • Knock down your dough, and add the warm bicarbonate of soda water to the mixure. Beat in again thoroughly.
  • Now place your dough in your buttered loaf tin and leave to rise for another hour and a half.
  • Preheat oven to 170c and bake bread for about 25-30 minutes or until golden on top. This loaf cooks really quickly!
  • Leave to cool in the pan for 5 minutes, then remove to a cooling rack and leave to cool completely before cutting into slices and toasting.
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Join the Conversation

  1. Mama Maggie's Kitchen says:

    5 stars
    My mouth is literally watering. I wish this were in front of me.”

  2. 5 stars
    Delicious! I can’t wait to try this one!

  3. 5 stars
    Love this recipe so much! I usually make this the night before so I get a fresh and warm breakfast in the morning.

  4. 5 stars
    Thanks for this great recipe. I’ve never tried making no knead muffin bread before, but it looks delicious. My kids would definitely love it. Will make it soon!

  5. Jere Cassidy says:

    5 stars
    I have always wanted to try an English muffin bread and love that you have a no-knead recipe. Perfect for breakfast,

  6. 5 stars
    Wow! What a great and delicious recipe! Can’t wait to try it out for breakfast this weekend! Thanks for sharing!

  7. 5 stars
    These turned out so great. Love how soft it came out and my family also loved it. Thanks for this recipe.

  8. 5 stars
    I have never tried to make one, but I should, definitely. I also loved your historical tour of bread, well researched and beautifully presented! It must be indeed the same thing people ate 10.000 years ago, and we’re still enjoying it. Some things never get old!:)

  9. 5 stars
    Love the idea of this no-knead bread. I don’t always have the patience for kneading or the arm strength 🙂 This sounds perfect to go with so many things from chilli to soup.. I’m going to give this a whirl. Thank you.

  10. 5 stars
    Love this! I’ve been learning how to make my own bread and this is definitely one of the easiest recipes I’ve tried. It turned out perfect and so delicious!

  11. 5 stars
    This is a great vegan muffin bread recipe to make ahead of time for breakfast. It’s easy, simple, and no fail!

  12. 5 stars
    Yum! This bread is amazing. And I love that it is vegan! Thanks for sharing the recipe!

  13. 5 stars
    Girl I love muffins so much and this bread was aahhhhmazing! I loved every bite and it was perfect with some raspberry preserves!

  14. 5 stars
    Such a fabulous idea! I love muffins so I knew I would love this

  15. 5 stars
    Oh yum! This looks like a delicious summer treat! How can I resist this.?! I have all ingredients so I may as well bake this now. Why wait?! 🙂

  16. 5 stars
    I loved the recipe! Making these tomorrow! Thank you!

  17. 5 stars
    I love how delicious and easy this recipe is! Your process photos are so helpful. Thank you for sharing this comforting recipe!

  18. Crystal Yentzen says:

    5 stars
    What is better than homemade bread and this recipe is so easy! Thanks so much!

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