English Muffin Bread

English Muffin Bread


2 3/4 cups warm water

4 tsp of rapid rise yeast (this equals to 1 + 1/2 package of yeast)

1 TBS salt

1 1/2 TBS sugar

5 1/2 cups all purpose flour


Grease 2 loaf pans

Combine all ingredients in a large bowl and divide evenly into prepared loaf pans.

Let rise until doubled in size (this may take up to 30 minutes, so I would wait to preheat your oven until you notice it starting to rise)

Preheat your oven to 350 F. Put bread in oven and bake for 35 minutes. After the 35 minutes are over brush the tops of the bread with a light coat of butter and return to oven for another 10 minutes.




Remove from oven and let cool 10 minutes in pans before removing. Then remove bread and let it cool completely before cutting.


I put one loaf in the fridge and one loaf in the freezer for later. When you are ready to use the second loaf take it out and let it thaw in the fridge.


The texture is just like an english muffin with all the little air pockets and gets that crispy layer to it when you pop it in the toaster. I don't think I will ever buy store-packed english muffins again.

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