English Muffin Bread

From One Good Thing by Jillee

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Are you unsure of your bread making abilities? Perhaps you short on time? Do you love english muffins? Are you breathing? If you answered yes to any of these, go make this recipe NOW. It is so easy. It is so delicious. It is so good. This makes the absolute best toast. I may have eaten three pieces today, but you know, I’m sharing with a toddler, so that’s fine, right? We ate it with spinach and smashed eggs for dinner one night and we had it with butter and jam for breakfast the next morning. This really is an english muffin in bread form. I mean, just look at the nooks and the craggy-ness:

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Yum. Just yum. It has become an instant family favorite (although Myla loves any excuse to eat some homemade jam). This bread comes together super fast. There is no kneading, and only one rise (please be sure to use instant yeast, not active dry yeast, or this won’t work with one rise). You are a few short hours from some of the most airy, creamy, luscious bread. And if you eat multiple pieces at a time…I won’t judge.

Ready? Here we go…

Mix all ingredients together.

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Then spoon into four well greased loaf pans.

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Let rise in pans until dough reaches the top of the pans…

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…and bake in 350 degree oven for 30-45 minutes or until golden brown.

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Brush with melted butter.

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Bread will be moist at first. Allow to COOL COMPLETELY before cutting.

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Makes terrific toast.

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Add homemade (thanks mom!) strawberry rhubarb jam, or whatever you have.

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Devour.

Yield: 4 loaves, recipe can be easily halved (but why would you?)

Ingredients

5 1/2 c warm water

3 packages (7 1/2 tsp) rapid rise yeast **be sure to use instant yeast, not active dry yeast**

2 T salt

3 T sugar

11 cups unbleached, all purpose flour

Directions

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans (it took about 1.5 hours for me), and bake in 350 degree oven for 30-45 minutes or until golden brown. (Keep an eye on it. You’re looking for golden brown.) 10 minutes before done (or once you get them out of the oven, like I did), brush with melted butter. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast, freezes well.

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girlkneadsbread

My adventures with bread and the deliciousness of life.

2 thoughts on “English Muffin Bread”

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