English Muffin Bread ~
All the delicious taste, airy texture, irresistible aroma, and charm of traditional English muffins in an easy-to-make and versatile loaf bread.
With a golden crust and a soft interior, this bread is perfect for toasting, sandwiches, or just enjoying on its own.
Yields 2 loaves of bread.
The Best Bread for Breakfast
Some days are just made for staying home and baking bread. When there is freezing rain coming down outside, and I am homebound with sick and miserable children, I want to sit and eat toast. That’s what I did, too, and it was everything I hoped it could be.
I like this English muffin loaf because it’s made with simple ingredients and the bread slices are similar to regular English muffins in texture but in larger loaf bread form. It really does make the best toast, too. The lightly chewy texture, with lots of nooks and crannies for holding butter or jam, is so very satisfying.
This is a very easy recipe but does require a bit of advance planning. While it is a no knead English muffin bread recipe, you must allow time for the dough to rise – twice. Each dough rise will take about an hour then the bread will be in the oven for 35 minutes. Add to that the time needed to cool completely, and you should plan on half a day for the entire process. There’s nothing difficult here, but it’s best to plan this type of breadmaking for when you’re going to be home all day anyway.
Now, get ready to fill your kitchen with a warm, comforting aroma and savor the simple pleasure of homemade bread!
Ingredients for Easy English Muffin Bread
You will need the following:
- 2 3/4 cups warm water, divided
- 1 tablespoon + 1 1/2 teaspoon active dry yeast
- 1 tablespoon salt
- 1 tablespoon + 1 1/2 teaspoon granulated sugar
- 5 3/4 cups all-purpose flour or bread flour
- 1 tablespoon butter, melted
How to Make English Muffin Bread
STEP ONE: In a large mixing bowl or in the large bowl of a stand mixer, add the yeast, then slowly add 1 cup of the warm water. Let the yeast mixture stand for 5-10 minutes, until foamy in appearance.
STEP TWO: Stir in the remaining 1 3/4 cups water, salt, and sugar. Use low speed if using a stand mixer.
STEP THREE: Add the flour 1 cup at a time, stirring or using a paddle attachment until incorporated after each addition.
STEP FOUR: Cover the bowl with a damp kitchen towel or seal with the top of the bowl with a piece of plastic wrap then place it in a room temperature warm place to rise. Let the dough rest, undisturbed, for 1 hour, or until doubled in size.
STEP FIVE: Use your hands to punch down the bread dough.
STEP SIX: Spray two 8×4-inch metal loaf pans with flour-based nonstick spray or line with parchment paper so the paper sticks over the sides of the pan. Divide the dough equally into the two prepared bread pans. Re-cover and set aside to rise again for 1 hour, or until doubled in size.
STEP SEVEN: Preheat the oven to 350°F.
STEP EIGHT: Uncover the bread dough and bake in the preheated oven for 30 minutes, until lightly golden brown. Brush the tops of the loaves with melted butter, then continue baking for another 5 minutes.
STEP NINE: Turn loaves out onto a wire rack immediately. For the best end result, let the bread cool completely before slicing.
Storage
English muffin bread can be stored in an airtight container at room temperature.
More Easy Bread Recipes You’ll Love!
- Classic Style Banana Bread
- Apple Cheddar Rosemary Bread
- Chocolate Chip Banana Bread
- Irish Stout Brown Bread
- Pull-Apart Dinner Rolls
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English Muffin Bread
Ingredients
- 2 3/4 cups warm water divided
- 1 tablespoon + 1 1/2 teaspoon active dry yeast
- 1 tablespoon salt
- 1 tablespoon + 1 1/2 teaspoon granulated sugar
- 5 3/4 cups all-purpose flour or bread flour
- 1 tablespoon butter melted
Instructions
- In a large mixing bowl or in the large bowl of a stand mixer, add the yeast, then slowly add 1 cup of the warm water. Let the yeast mixture stand for 5-10 minutes, until foamy in appearance.
- Stir in the remaining 1 3/4 cups water, salt, and sugar. Use low speed if using a stand mixer.
- Add the flour 1 cup at a time, stirring or using a paddle attachment until incorporated after each addition.
- Cover the bowl with a damp kitchen towel or seal with the top of the bowl with a piece of plastic wrap then place it in a room temperature warm place to rise. Let the dough rest, undisturbed, for 1 hour, or until doubled in size.
- Use your hands to punch down the bread dough.
- Spray two 8×4-inch metal loaf pans with flour-based nonstick spray or line with parchment paper so the paper sticks over the sides of the pan. Divide the dough equally into the two prepared bread pans. Re-cover and set aside to rise again for 1 hour, or until doubled in size.
- Preheat the oven to 350°F.
- Uncover the bread dough and bake in the preheated oven for 30 minutes, until lightly golden brown. Brush the tops of the loaves with melted butter, then continue baking for another 5 minutes.
- Turn loaves out onto a wire rack immediately. For the best end result, let the bread cool completely before slicing.
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