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–+ servings

Homemade English Muffin Loaf


Author Crystal Paine
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Rise Times 2 hours

Ingredients  

  • 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)

Instructions

  • 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.

Notes

To freeze: 
Let the loaf cool completely. Slice and put in an airtight ziptop freezer bag in the freezer for up to six weeks.
To thaw: 
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.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 351mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 6mg | Iron: 2mg
Find it online: https://moneysavingmom.com/easy-and-delicious-homemade-english-muffin-bread/