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!
English Muffin Bread
- 5 1/2 cups very warm water
- 3 tablespoons instant yeast
- 2 tablespoons salt
- 3 tablespoons sugar
- 11 1/2 cups all-purpose flour
- 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.
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.
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Recipe Source: from my Aunt Marilyn