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English Muffin Bread

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Author: Holly Gray


  • 2 3/4 cups warm water
  • 1 tablespoon + 1 1/2 teaspoon dry active yeast
  • 1 tablespoon salt
  • 1 tablespoon + 1 1/2 teaspoon white sugar
  • 5 3/4 cups all-purpose or bread flour
  • 1 tablespoon vegan butter melted (optional)


  • In a large mixing bowl, proof the yeast by pouring in 1 cup of the warm water and the yeast.  Allow to stand for a few minutes while the yeast gets bubbly and foamy looking.
  • Stir in the remaining water, salt, and sugar.
  • Add flour 1 cup at a time, mixing after each addition.
  • Cover bowl and place in a cool, dark place.  Allow dough to double in size.  I let mine sit for about an hour.
  • Punch down the dough and divide equally into two prepared 8x4 loaf pans.  Cover again and allow to rise again, doubling in size.  I allowed another hour for this.  Meanwhile, preheat oven to 350°
  • Uncover and place in preheated oven.  Bake 25-30 minutes or until lightly golden.  If desired, brush tops with melted butter 5 minutes prior to finish.
  • Remove from oven and turn loaves out onto a wire rack.  Allow to cool completely before slicing.
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