Homemade English Muffin Bread is a winner!
As one of my do-it-yourself projects for 2012, I planned to make English Muffins.
However, after some blog commenters suggested I try English Muffin Bread instead, I decided it looked much, much easier to make.
I’m so glad I tried this recipe. It’s a winner. So easy to make, so frugal, and so good!
What is English Muffin bread?
English Muffin bread is a coarse-textured bread with a crisp crust that is ideal for toasting.
It tastes exactly like the English Muffins you’ve come to love (with those little nooks and crannies) but it’s way faster and easier to make!
English Muffin Bread Recipe Ingredients
- 2 1/2 cups warm water
- 3 1/2 teaspoons yeast
- 1 Tablespoons salt
- 1 1/2 Tablespoons sugar
- 5 1/2 cups flour (I used unbleached all-purpose flour.)
How to make Homemade English Muffin Bread
1. In a large bowl, mix together all ingredients (a KitchenAid works well — or you can do it by hand with a wooden spoon).
2. Cover bowl with a cloth and let dough rise in a warm place until doubled (skip this step if using rapid rise yeast).
3. Punch down the dough and “scoop” half of the dough into two well-greased loaf pans (dough will be extremely sticky).
4. Cover pans with a cloth an let dough rise again until it reaches the top of the pans.
5. While dough rises for the 2nd time, preheat your oven to 350º
6. When dough is fully risen, put pans in preheated oven and bake for 45 minutes, or until golden brown.
7. Remove pans from oven and brush the tops of loaves with melted butter.
8. Cool completely before cutting.
Let the loaf cool completely. Slice and put in an airtight ziptop freezer bag in the freezer for up to six weeks.
Remove the desired number of slices and let thaw at room temperature for 30 minutes to one hour (or thaw in the microwave). Warm in the oven or microwave or toast.
Recipe for English Muffin Bread Tips
Don’t freak out if the dough is very sticky — it’s supposed to be that way! You don’t need to worry about shaping it into loves — just literally scoop the dough into 2 loaf pans and let it rise.
Also, it freezes wonderfully — so save yourself a bunch of time and slice the bread before you freeze it, then you can simply pull out one or two slices whenever you want toast.
If you want to increase the nutritional value, you could make it with half whole-wheat flour.
My husband isn’t a huge bread person, but he absolutely adores this bread. He has raved about it repeatedly and often asks if we can have it with dinner!
How to store this Recipe for English Muffin Bread
I slice the loaves after they cool, then packaged them in freezer bags. We take out however many slices we want at a time — so easy!
Best Ways to Eat This English Muffin Loaf
English Muffin Bread is best served warm or toasted with butter and jam/jelly or honey.
A loaf of English Muffin Bread would be such a lovely gift, paired with homemade jam or honey.
Recipe English Muffin Bread FAQs
English muffin bread uses store-bought yeast as its leavening agent while sourdough bread uses wild yeast from the air. Sourdough bread is “long-fermented” which helps to break down some of the carbohydrates and protein in the flour, releasing gas, which makes the bread rise (and makes it easier for many people to digest).
English Muffin dough is quite wet and cannot be shaped into loaves like traditional bread dough. The texture of the finished bread is also unlike traditional bread in that English Muffin bread has a smaller crumb, a tougher crust, is slightly denser, and has more nooks and crannies (especially after toasting).
Homemade bread is better for you than store-bought bread with all its added preservatives. However, bread made from white all-purpose flour doesn’t have much nutritional value (but it sure tastes good!) If you use freshly ground whole grain flour, then English muffin bread would be much more nutritious.
Homemade English Muffin Loaf
- 2 ½ cups warm water
- 3 ½ tsp yeast (active dry)
- 1 tbsp salt
- 1 ½ tbsp sugar
- 5 ½ cups flour (I used unbleached all-purpose)
- In a large bowl, mix together all ingredients (a KitchenAid works well — or you can do it by hand with a wooden spoon).
- Cover bowl with a cloth and let dough rise in a warm place until doubled (skip this step if using rapid rise yeast).
- Punch down the dough and “scoop” half of the dough into two well-greased loaf pans (dough will be extremely sticky).
- Cover pans with a cloth an let dough rise again until it reaches the top of the pans.
- While dough rises for the 2nd time, preheat your oven to 350º
- When dough is fully risen, put pans in preheated oven and bake for 45 minutes, or until golden brown.
- Remove pans from oven and brush the tops of loaves with melted butter.
- Cool completely before cutting.
Money Saving Mom® Comment Policy
We love comments from readers, so chime in with your thoughts below! We do our best to keep this blog upbeat and encouraging, so please keep your comments cordial and kind. Read more information on our comment policy.