*In case you missed the Personal Online Recipe Box post, click HERE!*
The lazy baker’s way to obtaining English Muffins, this English Muffin bread has been a staple in our house for years, thanks to a recipe passed on to me by my Aunt Marilyn.
Let me emphasize here that this bread is impossible to mess up. Really. Impossible! Because it lacks the finicky qualities of obtaining the perfect soft dough like a traditional loaf of yeast sandwich-type bread, it is pretty much no-fail. The dough is sticky beyond belief but you want it that way, I promise! Just try not curse my name as you are battling the stickiness. The end result is worth it, trust me. The wetness and elasticity of the dough helps form all those neat-o little air pockets and holes that make English Muffins so delightful and unique. This bread is basically just that – an English Muffin in bread form.
Sliced, toasted and smothered in butter and strawberry jam, this bread is the perfect accompaniment to nearly any breakfast, brunch or simply an anytime snack. Because it tastes best toasted and the toasting process helps freshen up a slice, it can handle staying covered at room temperature for several days. Plus, I love the fact that it is world’s faster and simpler than griddling each English Muffin one-by-one. Give me an easy way out any day and I’ll take it.
I hope you love it as much as we do!
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Note: If you are using active dry yeast instead of instant yeast, proof the yeast in a small bowl with 1 cup of the water and the 3 tablespoons sugar. Let the mixture bubble and foam before starting the recipe. Simply put the proofed yeast/water mixture in a bowl and add in the other ingredients according to the recipe directions. Just a reminder, if using instant yeast as called for in the recipe, there is no need to proof the yeast before adding it in with the other ingredients.
Ingredients
- 5 1/2 cups very warm water
- 3 tablespoons instant yeast
- 2 tablespoons salt
- 3 tablespoons sugar
- 11 1/2 cups all-purpose flour
Directions
- In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don't be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
- Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. It helps to grease your hands because the dough is still sticky. The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.
- Bake at 350 degrees for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.
- This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.
You are my bread baking hero, Mel! Thanks to you I am a bread baking hero in my house! I am going to make this on Saturday!
Aw, this is one of my families classic recipes. My beloved Aunt who passed away way too young was the master of the English Muffin Bread and every time I make it, I think of her. GREAT! choice of bread for a beginner bread baker.
We LOVE English muffin bread – so easy and taste just like the muffin without the work
Interesting! I’d love to try this!
Did you know we’ve never heard of “English Muffins” here in England?
“Muffin the Mule” however, is a national pastime !
Can I grind and use whole wheat flour instead of white? Hoping that you have tried it this way with good results.
mel. seriously. ive been trying to find an english muffin recipe bc theyre so darned expensive in the store. i havent had much luck with cooking individual muffins. maybe this is the answer. a dusting of cormeal on top or even greasing the pan and dusting with cornmeal might make them more authentic. cant wait to try it.
and i love my new recipe box!!!
Ok so I know you mentioned that you can’t mess this up…any recommendations for baking this at 7000 feet?
Kim – I used to make this bread all the time when I lived a little above 6,000 feet and I didn’t change much about it. If anything, you might need to add another 1/4 cup flour but otherwise, I think it should work just fine.
Sheila – I’ve used 1/2 whole wheat flour before and it worked out ok. The bread was slightly more dense and even just a bit gummy. Although whole wheat is healthier, I far prefer all white flour in this bread. That’s why it is such a treat around here.
Hello, can you give me an approximate amount of time it takes the bread to double in size? Thanks! Jennifer
This bread is so great. I usually don’t even use my hands, though. I just “spoon” the dough into the bread pans. Maybe less messier??
I meant to say that I do love this blog though, and I didn’t just mean to leave a sarcastic comment !!!!!
Jennifer – I didn’t include a specific time because it is more important to judge by volume since kitchens will vary in temperature. However, just as a guideline, I would say anywhere from 45 minutes to an hour. Thanks to the large amount of yeast, it rises fairly quickly.
yum…..I’m eating a piece right now! I was worried because the dough is super sticky but it turned out great. We love English Muffin Bread especially toasted. Please give Aunt Marilyn a hug from us for another stellar recipe
You and your awesome bread making! I’m impressed!
Hey, I’m not one to post much on this kind of thing, just thought I should let you know, I love this website. It makes cooking dinner fun and always gives me new things to try. The recipes are just my style–not too ritzy with expensive ingredients, but down to earth and approachable. At the same time they always impress! I have never been a bread maker but I am going to try a couple of these because you make them possible in a recipe that is not too complicated. You make my life easier! Thanks!!
I’ve seen English Muffin Bread before and it really fascinates me! Got to try it!
Thanks for reminding of this kind of loaf. Used to make it all the time. This is wonderful!! Since I have it handy, I’ll use your recipe and make this
Thanks!
I just made the recipe. I halved it so it would only make 2 loaves. After it came out of the oven, I buttered the top of it and added some corn meal so it would have the same texture as English muffins. I can’t wait for it to cool down so I can try some. Thanks for the recipe.
Amazing. Tried it for the first time and will definately be making it again. I also halved the recipe as I was a little sceptical about making 4 loaves of something, especially not knowing if it would turn out or not. May take the leap next time and do all 4 loaves though. Thank you for another wonderful recipe.
I loved this bread! Okay so my whole family gave it rave reviews. I would make one small change though… you should put that the rather then being very sticky it is almost like pancake batter. I was really worried when I saw how liquidy it was was. Then I realized I hadn’t add a 1/2 cup of liquid! (I was halving the recipe and realized my calculations were off. )
I love homemade english muffins but I don’t have an electric skillet anymore and like Sandee think they are too expensive in the store. I was excited to find this. Sooo much easier! Thanks again for another wonderful recipe!
Just made this on a whim tonight (since I saw a pregnant friend was craving English muffins – taking her a loaf tomorrow) . My husband was thankful it made so many loaves so he could have some. Mel, I was wondering what was the best way to store these loaves? Since I decided so late at night to make them, they are cooling on a rack with plastic wrap on top & then a kitchen towel. My plan is to wrap them in foil in the morning. Anything you can recommend?
Dena – I store this bread, usually, in a plastic bag with a tie/clip – whether or not I am keeping it at room temperature to enjoy for the next few days and I use the same method to pop in the freezer (since we usually eat it after 1-2 weeks). I hope that helps!
I love cooking and love baking cakes…but bread…bread is not my thing.. I tried I dont know how many recipes and still no luck that´s why when I told my 5 boys I was baking bread there were no cheers or hungry looks… actually they were quite disappointed that it wasn´t a cake…But wow!!! This time they couldn´t believe they would have a lucky breakfast. I had my doubts even right at the end thinking it was to sticky to dense to rare in the middle…but…NOOO way we were all wrong it was GREAT and I have my hopes now on trying new bread recipes. Thanks Mel
Thank-you so much for this awesome recipe! The first time I made it it wasn’t sticky at all and didn’t taste much like english muffins to me or my husband, but I’m sure that had something to do with me scaling it down to one loaf and using half wheat flour. Despite not being what I expected, we both thought it was excellent! The second time I made it I just halved the recipe (but used all whole wheat flour) and it was much stickier and this time does taste more like english muffins! I love it both ways and will continue to use this recipe all the time. I love how quickly it comes together too! Thank-you again!!!
[...] English Muffins or English Muffin Bread [...]
Quick question. If I halved the recipe do you think i could put the ingredients in my bread maker and set it on the dough cycle. Do you think that it would turn out?
Heather – I’ve never used a bread maker so honestly, I have no idea how it would work. This is an extremely wet dough so keep that in mind in case it could somehow mess something up. Good luck if you try it!
Made this last night and scarfed down a few pieces immediately. Knowing I could have more for breakfast sent me to bed early and kept my shower short.
seriously, this is good stuff. Thanks for a great recipe. Posting on my blog with a link back here.
I am looking for English Muffins recipe, but the ones that come in individuals pices, like hamburgers buns. Is these the recipe for these also???
Julia – I’ve never tried that with this recipe so I don’t know. You might just try googling an English Muffin recipe – I think the dough is a bit stiffer than with this bread recipe.
I am new to making bread and new to using my Kitchen Aid. Do I use the dough hook or what? I love your site!
Tara- I don’t have a kitchenaid mixer but the dough hook is probably the best option. Good luck!
I looked at this recipe several times before deciding I was going to try it. This recipe did not meet my expectations…..it EXCEEDED them! I made this recipe with 6.5 cups of whole wheat flour and 5 cups of all purpose flour and I was totally surprised at the results. My homemade bread usually comes out dense and doesn’t rise very much (I think maybe I don’t let it rise enough) but this recipe came out moist, tender and fluffy. It toasts up wonderfully and will be great for sandwiches. Thanks for posting this….it will be going into my list of favorite recipes for sure!
[...] rolls baked and frosted and the recipe makes a LOT of rolls! English Muffin Bread Source: melskitchencafe.com via Becky on [...]
I think, I just might start adding baking to my ever growing list of what I can do:)
I just might start making every bread on your list for fun!
french bread rolls (check)
buttery crescent rolls (check)
countless of braids( check)
english muffin bread(check)
hmmm what will i bake tomorrow?
thanks for making it all seem so easy