English Muffin Bread can be sliced and toasted for breakfast or snacking!
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.
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
English Muffin Bread
- 5¾ cups all purpose or bread flour (see Recipe Notes below)
- 2¾ cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon + 1½ teaspoons granulated white sugar
- 1 tablespoon + 1¼ teaspoons active dry or instant yeast
- nonstick cooking spray
- 1/3 cup butter, melted (divided)
- In a large mixing bowl, stir together the flour, water, salt, sugar and yeast with a sturdy spoon or dough whisk until it is evenly moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double its original size, about an hour.
- While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottoms of the pans, tapping out any excess cornmeal.
- Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
- Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350 degrees F.
- Place the pans on the center rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half of the melted butter, then return the pans to the oven and bake 10 more minutes.
- Immediately turn the loaves onto a cooling rack and brush all of the surfaces generously with the remaining melted butter. Cool completely before slicing or the texture will be compromised.
- For a nice texture, you can make this bread with a mixture of half bread flour and half all-purpose flour.
- You can also substitute 1 cup of whole wheat flour for 1 cup of the all-purpose or bread flour if you'd like a whole grain English muffin bread (this method may take slightly longer to rise).
- FREEZING INSTRUCTIONS: Make sure bread is fully cooled to room temperature. You may either freeze it whole or slice it. Wrap the bread in a double layer of plastic wrap, and then in a single layer of aluminum foil. Then slip the wrapped loaves into a freezer zip bag. Let thaw at room temperature when ready to eat.