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Baking

English Muffin Bread

Easy English Muffin Bread

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.

english muffin 1
english 2

The dough will be sticky and wet.  Just leave it rise until double in size.

english muffin 3

Divide between two (or four) well greased bread pans.

english muffin 4

Let rise again until it comes up to edges of the pan.

english muffin 5

Bake in preheated oven for 35 minutes.  Brush with melted butter and continue to bake for additional 10 minutes, until top is golden brown.

english muffin 6

It is moist and tasty right out of the oven with a spoonful of homemade strawberry jam.

english muffin 7

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!

english muffin 8

……. and more homemade jam!

english muffin 9

Enjoy!

Until next time….

Maureen

English Muffin Bread
 
Recipe Type: Bread
Author: Unknown
Cook time: 45 mins
Total time: 45 mins
Ingredients
  • 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
Instructions
  1. 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.
  2. Allow to cool. Best if enjoyed toasted.
 
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Comments

  1. Jeanie @ create&babble says

    April 21, 2013 at 10:24 pm

    Oh, that looks so good!

    • Maureen says

      April 22, 2013 at 11:44 am

      Thank you! And so easy too!

      • Judy says

        September 18, 2020 at 5:50 pm

        Maureen, if you cut recipe in half How do
        I accurately halve the zeast packets?

        • Maureen says

          September 18, 2020 at 7:02 pm

          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

            September 20, 2020 at 4:59 pm

            Thanks it does.

  2. Made From Pinterest says

    April 22, 2013 at 12:08 pm

    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

      April 22, 2013 at 12:53 pm

      They are really good with almond butter too! Melts into those holes just like butter!

  3. Erin @ Table for 7 says

    April 22, 2013 at 3:57 pm

    It looks delicious! Homemade bread is always so good! Pinned to try later 🙂

    • Maureen says

      April 22, 2013 at 4:28 pm

      Thanks Erin. It has quickly become a favorite at our house.

  4. Kim says

    April 22, 2013 at 4:22 pm

    Oh! This looks wonderful! 🙂 My girls eat bread so I will need to make it for them . Does it freeze well?

    • Maureen says

      April 22, 2013 at 4:27 pm

      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

        September 10, 2020 at 8:00 pm

        Do you freeze whole or sliced?

        • Maureen says

          October 21, 2020 at 2:42 pm

          So sorry Deborah! Just seeing your comment now. I do freeze it whole!

  5. Leilani says

    April 22, 2013 at 6:57 pm

    This is a best seller at our farmers market. Thanks for sharing. LOVE it grilled up.:)

    • Maureen says

      April 23, 2013 at 1:12 am

      Never thought of grilling this! I bet it would make a great grilled garlic bread!

  6. Annamaria @ Bakewell Junction says

    April 23, 2013 at 1:21 am

    Maureen,
    I found your post on Marvelous Mondays. I love english muffins and I can’t wait to try this recipe.
    Annamaria

    • Maureen says

      April 23, 2013 at 1:30 am

      Thank you for stopping by! It really does take English muffins to a whole new level!

    • Maureen says

      April 23, 2013 at 1:32 am

      Thank you for stopping by! It really takes English muffins to a whole new level!

  7. Lori @ A Bright and Beautiful Life says

    April 23, 2013 at 9:45 pm

    Yum. I’m eager to try your recipe. I have one that I use but I’m always looking for something better! 🙂 Thanks, Maureen.

  8. Maureen says

    April 24, 2013 at 12:04 am

    Thanks Lori! Let me know how it works out for you.

  9. Martha@ Simple Nourished Living says

    April 24, 2013 at 11:22 pm

    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

      April 25, 2013 at 12:54 am

      Thank you Martha! The easy factor is what drew me to it in the first place….and of course the nooks and crannies!

  10. Hamilton says

    April 28, 2013 at 8:16 pm

    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

      April 28, 2013 at 10:09 pm

      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!

  11. Marcia C says

    February 9, 2020 at 6:24 pm

    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

      February 9, 2020 at 7:01 pm

      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!

  12. Linda Krenz says

    February 14, 2020 at 10:10 am

    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!

  13. Amber Brown says

    April 19, 2020 at 10:50 am

    About how long are each of the proofing times?

    • Maureen says

      April 19, 2020 at 4:05 pm

      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!

  14. Gabby says

    June 2, 2020 at 8:49 pm

    Can this can be made gluten free?

    • Maureen says

      June 4, 2020 at 1:08 pm

      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!

  15. Sophia says

    June 7, 2020 at 1:21 pm

    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!

  16. RKatherine McCarthy says

    June 15, 2020 at 8:31 am

    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 !

  17. Susan Gonsky says

    June 24, 2020 at 11:16 am

    If I use 4 mini bread pans instead of 2 loaf pans would that change the baking time?

    • Maureen says

      August 3, 2020 at 2:29 am

      I am certain that it would Susan. I would just start checking it about 2/3 the way through the baking time.

  18. Karen says

    August 1, 2020 at 9:20 am

    Do you think you could use white whole wheat flour to make it even healthier?

    • Maureen says

      August 3, 2020 at 2:20 am

      I have never tried it, but I have found that using whole wheat flour can make breads denser and this might be a concern.

      • Karen says

        January 27, 2021 at 9:09 am

        I’ve made two loaves subbing 1&1/2 cups of white whole wheat flour for that much of the AP with good results, just to add fiber. Haven’t tried subbing more than that though.

        • Maureen says

          January 27, 2021 at 9:22 am

          Oh! That is great to know Karen. I love adding in extra nutritional goodness whenever I can!

  19. Mimi says

    August 27, 2020 at 8:24 pm

    Is it really supposed to be 2 tablespoons of salt??? Or 2 teaspoons?

    • Maureen says

      August 31, 2020 at 7:51 am

      2 tablespoons is the correct measurement. This recipe makes 4 large loaves!

      • Mimi says

        September 1, 2020 at 5:24 pm

        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!

  20. Marie Leavitt says

    August 28, 2020 at 1:37 am

    Would you be able to use as French toast also?

  21. Pam says

    September 22, 2020 at 6:20 pm

    Made this and it is delicious. Thank you for sharing the recipe!

  22. Lisa says

    September 26, 2020 at 4:04 pm

    Yummy bread! Had it toasted with butter. Will be making this again & again.

  23. Bonnie says

    October 1, 2020 at 9:00 pm

    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.

    • Betty says

      January 13, 2021 at 2:38 am

      Bonnie, did you ever receive an answer to your question about adding additional items i.e., cranberries? You asked in Oct 2020 and hoped by today Jan 2021 you might have been acknowledged! Did you try it anyway?

      • Maureen says

        January 13, 2021 at 9:35 am

        Hi Betty! I personally have never added anything to the recipe as I prefer to have it just the way it is! I would love to know if you try it and how it turns out!

  24. Kathy says

    October 18, 2020 at 3:38 pm

    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

      October 21, 2020 at 2:40 pm

      So glad you love it!! It is definitely a favourite at our house too!!

  25. Jennifer G says

    October 26, 2020 at 5:42 pm

    What size loaf pans do you use?

    • Maureen says

      October 26, 2020 at 7:33 pm

      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!

  26. Barbara says

    November 18, 2020 at 8:42 pm

    I live in a senior complex and I’m thinking this would make a great Christmas gift for friends and neighbors, instead of cookies or candy, using mini loaf pans. Has anyone tried it with mini pans?

  27. Marie says

    December 19, 2020 at 3:56 pm

    Do you combine all the flour? I have had it rise and there is still dry flour in the mix

    • Maureen says

      December 31, 2020 at 2:38 pm

      Sorry Marie, I am just seeing your question now. I do combine all the flour before letting it rise. It has never been a problem. The dough is still somewhat sticky after incorporating all the flour, regardless if I am making a half recipe or the whole recipe.

  28. Alexandra S Warren says

    December 28, 2020 at 11:42 am

    Hello, this looks really good. I only need to make 1 loaf because there are only 2 of us. What measurements should I use?

  29. Mary says

    January 1, 2021 at 2:04 pm

    I am getting ready to bake some bread – it’s snowing outside so sounded like a good idea! I made it a few months ago and it was fabulous and so easy. It made the best grilled cheese sandwich I have ever eaten. Thank you for sharing this recipe!

    • Maureen says

      January 1, 2021 at 2:42 pm

      So glad you liked it Mary! Brilliant idea to use it for a grilled cheese sandwich!

Trackbacks

  1. 10 Ways to Reduce Plastic Waste - Red Cottage Chronicles says:
    September 3, 2019 at 7:16 pm

    […] consider baking your own! This super easy English Muffin bread is foolproof and makes the best toast […]

  2. Centerpiece Wednesday Linky Party 2021 - Karins Kottage says:
    January 5, 2021 at 6:04 pm

    […] I love love English muffins and when I saw this recipe for English muffin bread I was so thrilled! Red Cottage Chronicle It makes 4 loves so I could keep some in the freezer or give to […]

Red Cottage Chronicles

Oh, hi there!

Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

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