English muffins were one of my favorite breakfasts growing up. Slather them with butter, jelly, honey, cinnamon sugar, or cream cheese, and I was a happy girl. When I found a recipe for English muffin bread, I jumped on it. I had to change it up in order to get it to what I considered a loaf of English muffins, but it was so worth it! The best part is, you can make two loaves for probably about 50 cents, instead of buying a bag of English muffins for $4.00!
Recipe – Makes 2 loaves
2 3/4 c warm water
1 1/2 packages yeast (this came out to about 4 1/2 t from my jar)
1 T salt
2 T sugar
5 1/2 c flour (I used all-purpose, but you can use bread flour too)
2 T butter, melted
- Mix everything except the butter together well in a bowl. It will be a very sticky dough.
- Allow to rise in the bowl until it’s doubled in size.
- Separate the dough into two greased loaf pans.
- Allow to rise until the dough reaches the top of the loaf pan.
- Bake at 350° for 35 to 45 minutes, until the top is golden brown.
- About ten minutes before it’s ready, use a basting brush to brush melted butter on the top of the loaves.
- Allow to cool completely on a cooling rack before slicing into the loaves.
- I like to set my oven to as low as it can go (for mine, it’s 170°) and put the bread in there to rise. This works well for the second rise, but if you’re going to do it with the first rise, make sure to use a hot pad when you pull it out to separate into the two loaves!