English muffins are a favorite for breakfast. English muffin bread…even better!
In an attempt to eat more whole foods I was delighted to find this recipe, which is not only easy, but very inexpensive to make. I came across this recipe in a newsletter I subscribe to. And while I love English Muffins, by making this bread version I know what is actually going into my food.
No hidden ingredients, or ingredients I cannot pronounce! It does call for all purpose flour, which many people are opposed to eating these days, but my philosophy is everything in moderation! I will, at some point, try it with half whole wheat and half all purpose and see what comes of it! For now I am just enjoying its yumminess!!
Did I mention it makes the house smell delicious
This recipe makes four loves, which freeze well, or you can cut it in half as I do and make two at a time. It requires very little active time, in fact I think I probably spent 5 minutes in total!
You only need one bowl and 2 (or 4) loaf pans.
Simply combine all ingredients together in a large bowl just until combined. I love this bowl I picked up at a winery last year. Of all places! It is perfect for mixing or for serving!
I digress.
The dough will be sticky and wet. Just leave it rise until double in size.
Divide between two (or four) well greased bread pans.
Let rise again until it comes up to edges of the pan.
Bake in preheated oven for 35 minutes. Brush with melted butter and continue to bake for additional 10 minutes, until top is golden brown.
It is moist and tasty right out of the oven with a spoonful of homemade strawberry jam.
I personally think this English Muffin bread is best toasted so all those nooks and crannies can catch the butter as it starts to melt!
……. and more homemade jam!
Enjoy!
Until next time….
Maureen
49 Comments- 5 1/2 cups warm water
- 3 packages (24 grams total) active dry yeast
- 2 tbsp. salt
- 3 tbsp. sugar
- 11 cups bread flour or all purpose flour
- Mix all ingredients into a large bowl and mix until incorporated and leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
- Allow to cool. Best if enjoyed toasted.
Jeanie @ create&babble says
Oh, that looks so good!
Maureen says
Thank you! And so easy too!
Judy says
Maureen, if you cut recipe in half How do
I accurately halve the zeast packets?
Maureen says
Hi Judy! Each packet of yeast contains 2 1/4 teaspoons. You could use one whole packet plus measure out 1 1/8 tsp of a second packet! Hope that helps 🙂
Judy says
Thanks it does.
Made From Pinterest says
This looks absolutely wonderful. My favorite thing about english muffins are the way the holes make a little well for the butter to melt into. Mmmmm…. You wrote about them being healthy and here I am thinking of slathering toasted slices in loads of butter!
Maureen says
They are really good with almond butter too! Melts into those holes just like butter!
Erin @ Table for 7 says
It looks delicious! Homemade bread is always so good! Pinned to try later 🙂
Maureen says
Thanks Erin. It has quickly become a favorite at our house.
Kim says
Oh! This looks wonderful! 🙂 My girls eat bread so I will need to make it for them . Does it freeze well?
Maureen says
This freezes very well. I always halve the recipe and make 2 loaves, but making four and freezing is just as quick and easy as making 2!
Deborah says
Do you freeze whole or sliced?
Maureen says
So sorry Deborah! Just seeing your comment now. I do freeze it whole!
Leilani says
This is a best seller at our farmers market. Thanks for sharing. LOVE it grilled up.:)
Maureen says
Never thought of grilling this! I bet it would make a great grilled garlic bread!
Annamaria @ Bakewell Junction says
Maureen,
I found your post on Marvelous Mondays. I love english muffins and I can’t wait to try this recipe.
Annamaria
Maureen says
Thank you for stopping by! It really does take English muffins to a whole new level!
Maureen says
Thank you for stopping by! It really takes English muffins to a whole new level!
Lori @ A Bright and Beautiful Life says
Yum. I’m eager to try your recipe. I have one that I use but I’m always looking for something better! 🙂 Thanks, Maureen.
Maureen says
Thanks Lori! Let me know how it works out for you.
Martha@ Simple Nourished Living says
Wow, what an easy, healthy and delicious looking recipe. I’m so glad I found it when I was checking out the Marvelous Mondays Link Party on This Gal Cooks! I’ve bookmarked it to try soon.
Maureen says
Thank you Martha! The easy factor is what drew me to it in the first place….and of course the nooks and crannies!
Hamilton says
Wow, that looks delicious! I’ve never had English muffin as a load before.
Perfect to serve two loaves of this at the farm house table in the morning, joy.
Hope you are well, take care xx
Maureen says
Thank you! It certainly goes fast at our house!! I would love to know how you enjoy it if you get a chance to give it a try!
Marcia C says
Recipe calls for 24 grams (3) packs of active yeast. Packs I bought come in 21 grams so that would be 63 grams if I add 3 as described in recipe. I’m going to half the recipe and am concerned that might be a typo. How many 21 gram envelopes so I use for half recipe?
Maureen says
Hi Marcia! Thanks for your question! I double checked,and the yeast packets I use are 8 grams each and come in a 3 pack, so yes the total amount I use is 24 grams for the full recipe. So you would need 12 grams if you plan to halve the recipe! Hope that helps!
Linda Krenz says
I’ve never made English Muffins – but I’m going to try your recipe. I think they will be great for a breakfast or brunch meal. Thanks for sharing!
Amber Brown says
About how long are each of the proofing times?
Maureen says
Hi Amber! The first rise will take about an hour, and the second ris in the pans about 30 minutes, but is dependent of course on how warm your kitchen is! I don’t have a proof setting on my oven, so usually leave it on the counter in front of a sunny window!
Gabby says
Can this can be made gluten free?
Maureen says
Hi Gabby! I have not personally tried to make it with gluten free flour, but you have me wanting to try it! I will let you know how it turns out and whether I would recommend it! I generally use a 1 to 1 gluten free flour from a local bulk food store when I bake something gluten free and have never had a problem, but haven’t tried bread yet!
Sophia says
Just made this 1/2 whole wheat flour. This was my first time making bread and it turned out absolutely delicious. That you so much for this wonderful recipe!
RKatherine McCarthy says
My recipe is a little different. I have been making it for years and it wow’s everybody every time! It also makes delish French toast !
Susan Gonsky says
If I use 4 mini bread pans instead of 2 loaf pans would that change the baking time?
Maureen says
I am certain that it would Susan. I would just start checking it about 2/3 the way through the baking time.
Karen says
Do you think you could use white whole wheat flour to make it even healthier?
Maureen says
I have never tried it, but I have found that using whole wheat flour can make breads denser and this might be a concern.
Mimi says
Is it really supposed to be 2 tablespoons of salt??? Or 2 teaspoons?
Maureen says
2 tablespoons is the correct measurement. This recipe makes 4 large loaves!
Mimi says
Ok, thank you! I wanted to check before I make it as a treat for my grandson during his virtual learning day tomorrow. I make homemade jams and I think it will be a hit!
Marie Leavitt says
Would you be able to use as French toast also?
Pam says
Made this and it is delicious. Thank you for sharing the recipe!
Lisa says
Yummy bread! Had it toasted with butter. Will be making this again & again.
Bonnie says
I like cranberry english muffins that you can only get during the holidays, have you tried adding something like cranberries to the recipe and do you think it would work.
Kathy says
I’m on my third batch of this bread. Four loaves at a time. We love it! Thank you for a great recipe.
Maureen says
So glad you love it!! It is definitely a favourite at our house too!!
Jennifer G says
What size loaf pans do you use?
Maureen says
Hey Jennifer! I have used different sizes, but usually use either standard size 8 1/2 by 4 1/2 or my Pampered Chef Pan, which is 9 x 5 inches. Hope that helps!