If you’re a fan of making English muffins for breakfast, you might like to make a whole loaf of them to enjoy! This recipe actually makes two loaves of English Muffin Bread that can be sliced and popped into your toaster. Eat some now, and freeze the rest for later (because this bread freezes beautifully). The homemade bread version of English Muffins is softer and more delicious than the store-bought dry and crispy pull-apart muffins. Slices crisp-up in the toaster, and you’ll still have all of the nooks and crannies for the butter to melt into.
Ready, Set, Dough!
This recipe comes from a new cookbook by my good friend Rebecca Lindamood: Ready, Set, Dough- Beginner Breads for All Occasions. This is such a wonderful book full of recipes for fluffy, golden, perfectly-crusted breads with beginner-friendly doughs. That’s perfect for someone like me. I do bake bread often, but it isn’t a strength of mine. This book makes bread-baking seem easier. There is a photo included with every recipe. Rebecca has done a great job of including creative bread recipes in the book. You can visit her blog for more recipes here » Foodie with Family. I’ve bookmarked several recipes in the book to experiment with. First of all, there is a variation of turning the English Muffin Bread into Cinnamon English Muffin Bread, which I’m definitely going to try. As far as sandwich breads are concerned, World’s Fastest Sandwich Bread is a must-try. Super Speedy Potato Bread and Pumpernickel Sandwich Bread look pretty amazing too. There is a whole chapter devoted to making pizza with homemade pizza crusts. And here are a few more bread recipes I would like to try: Barbecue Bacon Cheeseburger Stuffed Rolls, Taco Dinner Bread, Pretzel-Wrapped Little Smoked Sausages, Classic Onion Poppy Seed Bialys, Hamburger Rolls, Dark Chocolate Raspberry Swirl Bread and Corn Dog Bread.
How to make English Muffin Bread:
Scroll down to the bottom of this post to print out the complete recipe. In a large bowl, you’ll combine flour, yeast, sugar, salt.
You’ll add warm water to the dry ingredients, and give it a stir with a sturdy spoon.
Rising Times:
You’ll have two rising times with this recipe. The first is just after you mix the dough. Plastic wrap sprayed with nonstick spray is placed over the bowl and then you can put the bowl of dough in a warm, draft-free place to rise for about one hour. Then you’ll grease your hands and divide the risen dough between two cornmeal-coated loaf pans. The dough in the loaf pans is then covered with oiled plastic wrap and given a second rise time of 30 minutes. At this point, it’s ready to bake!
Adding the butter:
After 30 minutes in the oven, you’ll take the loaf pans out of the oven and brush melted butter on top of each loaf. Then the loaf pans go back into the oven for another 10 minutes. When they come out of the oven the second time, they will get a second brush of butter. Then your English Muffin Bread is ready to eat!
How to freeze English Muffin Bread:
If you’d like to freeze all or part of your English Muffin Bread, make sure the bread is fully cooled to room temperature. You may either freeze it whole or slice it and freeze portions. Wrap the bread in a double layer of plastic wrap, and then in a single layer of aluminum foil. Then slip the wrapped loaves or slices into a freezer zip bag. Let it thaw at room temperature when ready to eat.
Otherwise, toast it now and enjoy it with your favorite jam, honey or peanut butter!
Here are a few more yeast bread recipes you might like to try:
Honey Whole Wheat Bread Dutch Oven Bread Brioche Loaf Bread Recipe Amish White Bread White Sandwich Bread Rich Egg and Butter Bread Classic Sourdough Bread Sweet Challah Bread
