English Muffin Bread

English Muffin Bread

Do you like English muffins?

If you do, you’ll love this bread.

If you don’t, you’ll love this bread.

I happen to not really like English muffins as purchased from the grocery story.  Toasted, they’re OK, but not really delicious.

But this bread… oh my!

See all those little air pockets?  They were created by a really sticky dough that’s been allowed to rise, resulting in a bread that’s a bit chewy when eaten untoasted and crisps to perfection when toasted.  It’s so delicious to eat while it’s still warm, fresh out of the pan.  Spread it with a little bit of butter and you’ll think you’ve died and gone to heaven.

English Muffin Bread

Toast it and spread it with butter, and then maybe some jam or honey and you’ll have the perfect snack or addition to breakfast.

English Muffin Bread

It also makes the best grilled cheese sandwiches ~ the buttery toasted bread gets crispy delicious.

Grilled Cheese on English Muffin Bread

If I were to beg you to make just one bread this English Muffin Bread would be it.

English Muffin Bread

Yield: 2 loaves

English Muffin Bread

Ingredients

  • 2-3/4 cups very warm water
  • 1-1/2 tablespoons instant yeast
  • 1 tablespoon salt
  • 1-1/2 tablespoons sugar
  • 5-3/4 cups all-purpose flour

Directions

  1. In the bowl of a stand mixer, combine the water, yeast, salt, and sugar. Mix to combine.
  2. Add half of the flour and mix.
  3. Add the remaining flour and mix well.
  4. Note ~ the dough will be very sticky.
  5. Cover the bowl with plastic wrap and let the dough rise until doubled.
  6. Stir down the dough with a wooden spoon.
  7. Grease 2 bread loaf pans {8-1/2" x 4-1/2"} generously with cooking spray.
  8. Divide the dough between the loaf pans. {I try not to touch the dough with my hands because it's so sticky. I use the edge of a firm rubber spatula along the rim of the bowl when dividing out the dough.} The dough fills the loaf pans about halfway.
  9. Cover the loaves with plastic wrap sprayed with cooking spray. I try to billow the plastic wrap over the pans and then seal around the edges of the pan. This allows the wrap to lift during the rising stage.
  10. Let the bread rise until doubled ~ it will look puffy and bubbly.
  11. Bake at 350 degrees for 25-28 minutes, until lightly golden brown on top.
  12. Remove from the oven and turn the bread out onto a cooling rack.
  13. Butter the tops while still warm.

Notes

This bread freezes well.

http://www.abrightandbeautifullife.com/english-muffin-bread/

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10 Responses to English Muffin Bread

  1. Julie @ A Warrior and A Nurse August 14, 2014 at 3:26 am #

    I just love this! English muffins are my favorite, and that grilled cheese looks amazing. Thanks for the great post…

    • Lori August 14, 2014 at 6:17 pm #

      Once you try it, Julie, you’ll be hooked. 🙂

  2. Jodee Weiland August 14, 2014 at 7:19 pm #

    I love the idea of homemade English muffin bread. This looks delicious…thanks for sharing!

    • Lori August 14, 2014 at 11:05 pm #

      You’re welcome. Let me know how you like it.

  3. Leilani August 15, 2014 at 5:35 pm #

    I’ve been making this for about a year now and it is one of my best sellers whenever I go to market. You’re right BEST TOAST EVER!!!

    • Lori August 18, 2014 at 8:51 am #

      I’m sure!!! Anyone that’s had it knows it’s the best ever.

  4. Yvonne Smith August 18, 2014 at 2:51 pm #

    I love English muffins and am really pleased to find your recipe as a loaf! It looks so light with big air bubbles rather than the heavy bread that I seem to make. I’m definitely going to give this a go. Thanks for sharing.

    • Lori August 18, 2014 at 6:28 pm #

      You’re welcome, Yvonne. Let me know how you like it.

  5. Bette September 3, 2014 at 9:13 am #

    Made it last week and it was wonderful. Shared a loaf with a neighbor. Ground wheat yesterday and made your bread again and it always turned out beautiful. Always share with neighbors also.

    • Lori September 3, 2014 at 10:31 am #

      That’s so good to know. I’ve been wanting to try it with freshly ground whole wheat and now I will Thanks, Mom.

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