Sliced, toasted, and smothered in butter, this homemade English muffin bread from this baker is a great breakfast accompaniment.
A clever baker’s way, this English muffin bread has been a staple in our house for years, thanks to a recipe passed down to me by my Aunt Marilyn.
I should mention here that this bread is impossible to knead. Actually. Impossible! Because it doesn’t have the same soft dough properties as traditional yeast-raised sandwich bread, it’s pretty much a no-no.
The dough is incredibly sticky, but you want it that way, I promise! You try not to say my name, you fight the stiffness. The end result is worth it, trust me.
The moisture and elasticity of the dough helps create all those air pockets and holes that make English muffins so delicious and unique. This bread is basically that: an English muffin in bread form.
Sliced, filled, and drizzled with butter and strawberry jam, this bread is the perfect breakfast, brunch, or snack anytime.
Because it’s best melted and the melting process helps cool the bottle a bit, it can sit covered at room temperature for a few days. Plus, I love that it’s so much faster and easier than making English muffins all at once. Give me the easy way out every day and I’ll take it.
I hope you love it as much as we do!
English Muffin Bread
Makes: 32 pies (4 loaves)
Prep Time: 1 hour 10 minutes
Cook Time: 28 minutes
Total Time: 1 hour 38 minutes
Materials needed
- 5 ½ cups very hot water
- 3 tablespoons instant yeast
- 2 teaspoons salt
- 3 teaspoons sugar
- 11 ½ cups all-purpose flour
Instructions
- In a large bowl or the bowl of an electric mixer, combine the water, sugar, salt, and yeast. Mix it together. Add half of the flour. Mix it together. Add the remaining flour. Mix it together. The dough will be very, very sticky.
- Don’t panic! Cover the bowl and let the dough rise until doubled. Stir the dough with a wooden spoon.Generously coat four loaf pans (8 1/2 inches x 4 1/2 inches) with cooking spray. Divide the dough among the loaf pans. This will help grease your hands since the dough will still be sticky. Fill the loaves halfway. Cover the loaves with lightly greased plastic wrap and let them rise until doubled in size. It will be fluffy and bubbly.
- Bake at 350 degrees for 25-28 minutes until lightly browned. Remove from the oven and transfer the bread to a cooling rack. Cover while the butter is still warm.
Notes
Storage: This bread can be frozen and/or covered or baked at room temperature for several days.
Yeast: If using active dry yeast instead of instant yeast, proof the yeast in a small bowl with 1 cup water and 3 tablespoons sugar. Allow the mixture to bubble and foam before beginning the recipe. Place the yeast and water mixture in a bowl and add the other ingredients according to the recipe directions. A reminder: If you use instant yeast as specified in the recipe, there is no need to proof the yeast before adding it to the other ingredients.
