I used to be so scared to even attempt to make bread from scratch! Now I make some form of homemade bread or rolls once a week. I’ve learned some tricks and tips that took away the mystery of it all and I’ll be sharing those soon!
I wish I had discovered this English Muffin Bread years ago because it literally is the easiest I’ve ever made. You don’t knead it or have to proof the yeast before mixing everything it.
I’ve made almost all of my bread recipes for my friends and this is the one that they ALL ask the recipe for. Even more than the Crusty No Knead Artisan bread recipe!
It’s especially fantastic toasted. I’m talking, taking you to the moon and back, fantastic! Way better than any English muffin you can buy in the store. It’s slightly chewy, but there is so much fluffy goodness there to balance out the crisp edges.
Since we are all friends here, I’ll let you know that I love it slathered in butter and jam. Like, almost floating away in a river of butter with sweet jam on top. Blueberry, peach, strawberry or lemon curd. I could go on for days!
English Muffin Bread
Makes 2 Loaves
1 TBSP Dry Yeast
1 TBSP Salt
1 TBSP Granulated Sugar
5 1/2 Cups All Purpose Flour
2 3/4 – Cups Warm Water*
1. In a large bowl whisk together yeast, salt, sugar and flour.
2. Stir in the water until mixture is sticky, but not soggy wet. You may not need all the water.
3. Cover with plastic wrap and set in a warm place. Let it rise for 1 hour or until double in size.
4. Spray two standard loaf pan with cooking spray.
5. Divide dough in half and pour into each pan. The dough will be really sticky. Evenly spread it out with a spoon or your fingers.
7. Cover both pans with plastic wrap and let it rise for another hour or until double in size. Your dough should be close to the top of the pan, but not all the way.
8. Preheat oven to 350 degrees.
9. Bake for 35 minutes then generously brush the tops with butter.
10. Bake for an additional 10 minutes.
11. Slice and serve warm.
* An easy tip that I tell everyone when making bread is knowing how warm to make your water. Too cool and your yeast won’t rise. Too hot and it will kill your yeast and still won’t rise. Pretend you are making a baby bottle and that is right temperature of water!
** This bread freezes well and keeps in the freezer for about 3 months. To use, pull out of the freezer, unwrap it and place it on the counter with a towel over the top. Let it thaw for about 1 hour before slicing.