English Muffin Bread is much easier than making English muffins and with just a few ingredients you can have homemade bread that’s perfect for toast or sandwiches.
I tried making English muffins not too long ago, and while they tasted OK, they were very difficult and weren’t blog worthy. However, Taylor loves English muffins and I didn’t want to give up on my quest. Then I found a recipe for English Muffin Bread. It’s not exactly like an English muffin although it does have cornmeal on the bottom and sides. It’s not light and fluffy, but sturdy enough to hold jam or whatever else you want to put on it.
We all loved it with butter, jam or honey. The recipe makes 3 loaves. I made one of the loaves in some mini pans and the rest in regular size loaf pans. I froze the larger ones for this weekend when I had a house full of people. It was just as delicious frozen. I left it out for toast and everyone loved the taste and texture and we quickly devoured the first loaf. I later used it for grilled cheese sandwiches. Because it’s a little sturdier than regular bread, it was perfect for a grilled sandwich.
I’m going to make an entire batch of mini loaves for Taylor to take to college in the fall. She can keep them in her freezer and just slice it frozen and pop it in the toaster oven.
English Muffin Bread
Ingredients
- 5 ½ cups warm water
- 2 tablespoons salt
- 2 tablespoons sugar
- 3 packages yeast
- 11 ½ cups flour bread and all-purpose
- butter melted
- corn meal
Instructions
- Combine ½ cup of water with yeast and let it sit for five minutes until foamy.
- In a large bowl, combine flour, salt and sugar. Add water and yeast mixture. Mix until combined. It will be sticky.
- Cover with plastic wrap that has been sprayed with cooking spray. Place in a warm draft free place until double, about 1 hour.
- Spray 3 loaf pans with cooking spray and sprinkle with a hand full of cornmeal. Tilt the pans so they are coated with cornmeal.
- Spray hands with cooking spray and punch down dough. Divide into three pieces and place in loaf pans. Cover with plastic wrap sprayed with cooking spray and place in warm draft free place for about 30 minutes until dough is slightly over the top of the pans.
- While dough is rising, preheat oven to 350º. Cook for 30 minutes. Remove one at a time and brush with melted butter. Return to oven and cook for an additional 10 minutes until lightly golden brown.
- Immediately turn the loaves onto a rack and brush again with melted butter.
Nutrition
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