Before I type this post, I must warn you, if you come across several misspellings, it’s because I am attempting to type and eat toast with honey on it at the same time.
My fingers are a bit sticky from “taste-testing” today’s blog post subject. Not that there is any reason for “taste-testing” this particular recipe, because I have been eating it for as long as I can remember.
You, my friends, are in luck today, because I am sharing my My Mom’s Wonderful English Muffin Bread recipe!
I went to see my Mom last Friday and the minute I walked into the house I smelled something divine! Turns out she had navy bean soup in the crockpot (another family favorite!) and English Muffin Bread in the oven!! I was immediately transported back to a time when coming home to such smells was almost a daily occurrence as a young girl. My Mom has never had any formal cooking training, but that woman can cook! She has always had a knack for being able to recognize a GOOD recipe when she comes across one and because she has such a BIG HEART and is always sharing good food with people…her recipes often take on legendary status among family, friends and beyond. This is one of those recipes.
My brother Kevin, who actually was the one who put a “bug in my ear” to post this on my blog, said he went to visit with a client the other day (who happened to live next door to my Mom) and all they could talk about was the BREAD she had brought over recently and how they could get the recipe. :-)
So, what’s so special about this recipe? Well, let me tell you.
#1 - It’s SO EASY! You will never come across a homemade bread recipe as easy as this. You literally add all the ingredients together at one time, mix, and put in the pans. No need to flour a board, no kneading, no loaf forming, nothing.
#2 - It’s ECONOMICAL! I bought a 5 lb bag of bread flour for about $4.00 and used a little over half the bag. This recipe makes 4 large loaves! You can get a 6 ct. bag of english muffins at the store for around $2.00 and my guesstimate is that you would have to buy about (8) 6 ct. bags to equal the 4 loaves this recipe makes. That’s $16.00 vs. around $3 to $4.00!
#3 - It’s DELICIOUS! And as the name implies, it makes THE BEST toast!!
Tonight when I was doing my “taste-testing” I couldn’t decide what to put on it because it’s so good with so many things. Jam, honey, cinnamon-sugar. Mmmmm! Can’t wait til I’m done typing this up to go have some more. :-)
So let’s get on it!! Here is the recipe…word for word…taken from an old mimeographed piece of paper that I have tucked in my old recipe file. I had to take a picture because I think old recipes are so cool! :-)
Carole’s English Muffin Bread
5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.
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| Only 5 ingredients! |
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| All ingredients go in at the same time. |
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| This BARELY fit in my 5 quart KitchenAid. Probably would have been just as easy to mix with a spoon by hand in a big bowl. |
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| Mix ONLY enough to combine. (I hardly mixed mine at all.) |
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| The dough will be VERY STICKY! :-) |
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| Spoon into 4 loaf pans. |
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| Let rise until it reaches the top of the pan…like this. Bake! |
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| 10 minutes before timer goes off, brush melted butter on top. |
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| TADA!! Perfect golden brown. |
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| Loaves should be a nice golden brown on all sides. |
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| Let cool on cooling rack COMPLETELY before attempting to slice. (Otherwise you will just have a mess on your hands.) |
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| After it’s done cooling….slices up beautifully! |
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| Served best TOASTED! Good luck trying to decide what to put on it! |
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| Good with strawberry jam! Also DELICIOUS with just butter! Throw in a cup of hot chocolate and you will be in HEAVEN!!! |
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| As much as I LOVE jam…I think my very FAVORITE way to eat English Muffin Bread is with butter and HONEY! :-) |
And that’s it! Easy, Economical and truly some of the most delicious toasting bread you will ever eat! Excuse me while I go get another slice (or two!)
A salute to the “English” is today’s…..
{ 150 comments… read them below or add one }
Can you freeze this?
I ditto the freezing question, and also wonder if you could substitute whole wheat flour? It looks phenomenal.
What size are those loaf pans? They seem small and I want to make sure I get this right! :)
Yes…you can most definitely freeze it. I've never tried the whole wheat flour…but I don't see why not!
My loaf pans are 8 1/2 in by 4 1/2 inches. But I think the loaf pans that are a little larger would work too.
Hmmm this sounds perfect for this snowy day in Missouri.
If I try it with the whole wheat flour, I will report back!
This looks great and I want to make it! Just a quick Q to clarify – do you rise the bread twice, per your written instructions (when you mix it and then in the pans) or just once in the pans, per the picture details….appreciate your help :)
Good morning, Jill…do you have a post of the Navy Bean Soup also?…I feel like if I make the bread, something will be missing. :)
DD
Now THIS is more like it! My grandson is coming over for the weekend (he's 6) and he always gets to help me make dinner. This is exactly the kind of thing he'll enjoy making. Lots of mess for Oma to clean up!!!! (Oma is my wife, btw …)
Thank you, Jillee
can you half this recipe?? four loaves at a time seems to be a lot.
britbrit…thank you for bringing that up. I'm going to have to call my Mom for clarification. I mixed it and immediately put it in the pans and let it rise once there, then baked it.
Stephanie…can't wait to hear how it goes!
DeDe…your wish is my command. Calling Mom….
DerFarm…I'm so glad you FINALLY found a Good Thing you can do with the grandson. :-) If the wife is Oma….does that mean you're Opa?? :-)
Halving the recipe would be fine I would think….but really…why would you?? ;-) Share with a friend!
Question for you, I don't have 4 loaf pans that size, but I do have a set of 4 wilton loaf pans together, they are a bit smaller so I would have to divide the dough between the pans, just putting about the amount you did in the picture, right? I want to try this and then make some to send with my daughter and some of my homemade chunky apple butter I made. :-)
Lisa C
Sounds wonderful! I can't wait to try it. I appreciate a recipe such as this because my oldest son has food allergies and we haven't found to many truly good recipes that he can have! This has nothing it that he is allergic too! Poor kid hasn't bread in forever!
I found this recipe on Pinterest today, and want to let you know that it has MADE MY DAY!!! When I took a vacation to upper Michigan several years ago there was a tiny bakery that sold English Muffin Bread, and it was the best thing on the face of the planet! I've been hunting for it ever since. I am trying this recipe ASAP!!
I just made this recipe and I let it rise twice (per your written instructions). I haven't tasted it because they just came out of the oven, but my loaves look just like those in your pictures. Also, I did halve the recipe because I only have 2 loaf pans. Now I have an excuse to go buy more pans! Thanks for sharing your mom's recipe!!
This sounds wonderful. And pretty healthy! I am going to try it with wheat flour, since that is what I have. My daughter and I were just discussing the salt content in store bought bread. This sounds perfect for us.
Lisa C….I think that would work perfectly. Just eyeball how much you put in each loaf pan…I'd say fill them about 1/2 full, let rise to the top of pan and bake! :-) Let us know!
Melissa B…I feel yours and your son's pain! My son has Celiac's and while this recipe still won't work because of the REGULAR flour…I can easily make it with a GF flour. :-)
Drew Elaine…I love hearing stories like that! It's like finding a long lost friend! :-)
Anony…can't wait to hear how you like it!
Becky…I'll be curious to see how you like it with whole wheat. Be sure to let us know. :-)
I am new to your blog, but quickly addicted. I will be "wearing" this bread (proudly) in a few days. Thank you!
This sounds amazing! I need to get some yeast (and a couple extra loaf pans) so I can try it out!
I have been wanting to try making bread so this is perfect for my Valentine dinner tomorrow night!
At first I thought "What?" … then I read on and looked at the photos and thought "YES!"…..I am so making this!
:-D
I used to make this all the time and then lost the recipe. This looks a lot like it, although, like has been previously said, I'll have to halve it because I don't have enough pans (or flour) right now in my cupboard. One thing I used to do was to sprinkle cornmeal in the pans before adding the dough to get more of a crunch on the outside and make it more English "muffin-y" Oh, and funny side note, there are no such things as English muffins here in the UK LOL
No ENGLISH MUFFINS in the UK????? How can that be??? lol!! That IS funny! :-) GREAT idea about the corn meal! I'm going to try that! Thanks Janet! :-)
Whoa! I was skeptical…what an odd recipe. But I made it tonight using 3 cups whole wheat flour and 8 cups all purpose flour. I was still skeptical as they were cooling and was thinking on what I could use to hang them in the trees for the birds. LOL Then my husband came into the office and exclaimed "It's fabulous!" I went and tried it too and he's right. This recipe, however odd it seems, is a keeper! Thanks!!!
No english muffins. LOL Of course not, they would just be called "Muffins" and French Fries in france are probably just "fries" after all, we don't call anything in the USA "American ____" Right?
Can't wait to get more loaf pans so I can try your recipe. Looks perfect.
This recipe looks a lot like my 3-ingredient beer bread recipe: 3c *self rising* flour, 1/2c sugar, 1 can of beer. However, that is the only thing I bake that uses self rising flour, and I dislike having ingredients in my pantry that are only used for one thing. The other thing I dislike is using all white flour, and I have never seen ww self rising flour. So your recipe, subbing ww flour, seems to perfectly overcome the problems with my go-to recipe. I hope to see several comments from those who've tried it with the WW. I'm particularly curious if it will need to be beaten longer to develop the gluten than it would if using all purpose or bread flour.
Oh my goodness! I seriously can not wait to try this! Maybe this weekend! Toast is my favorite meal….Can always rememeber going to my grandparents house on the weekend and watching her make bread, so exciting! Thanks for sharing and I will keep you posted on how it turns out!
My bread is now in the oven and my house smells amazing! I can't wait to try this!!
Wish you would post the recipe for a smaller batch ~ 1-2 loaves only.
Hi,
Thank you so much for this recipe! I am French and would like to know if you use regular yeast or the special one the bakers use for bread and we call beer yeast (levure de bière)
Thank you for your answer.
Jilly, your bread worked well with the one rise because you used Rapid Rise yeast. The great thing about that is it only needs to rise once and you can get dinner rolls, etc., in the oven quickly for dinner. It's also used for bread machines.
I love the fresh yeasty flavor with the one rise with quick yeast.
If you were to use regular Active Dry yeast, you would definitely want to go with two rise times, the first in the bowl, punch down, shape and turn into pans for the second rise.
I think the two rising times and slower yeast make for a more mellow flavor. Some don't like their bread to have a really strong yeast flavor.
just made this and could barely wait for it to cool! i'm eating a toasted slice with butter and honey….ahhh-mazing!!!
I'm english and I've no idea what this is?
Just made this and had my first taste, and it is delish! I had to halve the recipe because I only have 2 loaf pans. I live at a higher altitude and when I took the bread out to spread the butter, it still looked doughy, so I let it cook a few more minutes. Not sure if I really needed to, but it turned out great!
So delicious and easy!! Now I just have to find people to share it with…so I don't eat all 4 loaves by myself :)
MaryBeth (and others)…I share your "yeast phobia", which is why I LOVE this recipe! Sooooo easy!
Brooke…warm water out of the tap works fine.
I want to make this! How warm does the water need to be? Can this be made without using a mixer and a bread hook? Thanks for sharing this recipe! ~Susan
I finally have the answer to that age old question… can one person eat an entire loaf of bread? Yes…. yes they can.
So great!! Thanks for the recipe!
My daughter and I made this last night. It turned out PERFECT! So good I posted it on my blog and a link to your blog for my followers and those I email my blog to follow yours. Love following your blog and your pins on Pinterest.
http://barretts1234.blogspot.com/2012/02/muffin-man.html
Thank you for sharing this wonderful recipe!
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
LOVE the look of this recipe! I will be trying soon!!
I've shared on my blogs FB page today…
https://www.facebook.com/pages/Frills-Fun/234556083296011
Just made this (although I halved the recipe) and it turned out PERFECTLY! Thanks for posting – this is now my favorite thing to make!!
You are all making me hungry! lol. Now I want to make some more! My daughter made some the other night and had the nerve to take it all with her! rude. :-)
Anony…just warm water out of the tap is fine…and yes…you can make it without a mixer because there's no "kneading" involved. You could stir with a spoon even.
Glad everyone seems to be loving this as much as we do! Thanks for letting me know.
Thank you for sharing this fabulous looking recipe! I am putting it in the oven right now and cant wait to try it!
Built this last night and brought some to work this morning to share with co-workers. Someone else brought donuts. Guess which went first. Good thing I keep some butter here. This is really good. I had a bit of trouble getting the loafs out of the pan, even after coating them with oil. Next time I'll use corn meal in the bottom to help with the release. Thanks for sharing.
oh my gosh !! I think I lost my post comment…… any way, Jill, just had to reiterate, this is the best English Muffin Bread , And I've made a ton, …… I have ever had, made, and eaten…. I couldn't wait to try it as soon as I saw the pictures, which I think I could actually smell through my pc, haha, My hubby insisted I put this one in my "FOODS TO MAKE AGAIN" Folder, and he only says that if he's running around the house yelling , YUM YUM YUM, WHERE'S THE LOAF!!! ( Or what ever it was I made) :O) So, you and your dear Moms bread have a "MAKE AGAIN" spot forever !! So, easy to make, so awesome to eat, and makes the house smell like a bakery.. '' Keep um coming girl ! :o)
I made this with whole wheat flour and the rapid rise yeast and it turned out so yummy!
I haven't made bread in years, and put it off because it was always so labor and time intensive. This was so easy, and it's my new go to bread. Thanks!!
will this work in a bread machine ??? email me please…..pudookie@yahoo.com Im so ready to make it
Made this bread last night for the first time. Divine!!! We absolutely love it. Tried the way you suggested with butter and honey. Sinfully good. Thank you to you and your mother for sharing such an amazing recipe. Only question … do you pre-mix the yeast first or put it in with other ingredients and mix all together? I tried mixing it with the warm water and then adding that but not sure that's what you meant.
These look fabulous and I tried making them today (they are still rising) but mine didn't get at "wet" as yours did. Mine was way drier and I followed the recipe to the t. Could this have to do with the fact that I used BOB's old mill whole wheat flour or my altitude (I am 3100ft)? Any ideas? Thanks!
I just made the bread. I cut the recipe in half and used pans a little bit larger than Jill's. I let the bread rise for about an hour. It seems like my bread sank in the middle while it was cooking and it has a little bit of a gummy texture. I thought that I didn't let it rise enough but I'm reading in some cookbooks that maybe i let it rise too much? Any one have any thoughts on this?
We can't have dairy (casein) or gluten and tried this with gluten free flour. It turned out amazing. The kids and I are happily eating peanut butter and jelly sandwiches. :) we used brown rice flour, potato starch, tapioca flour, and xanthan gum. We also used the vegan gluten free earth balance instead of butter for the pans and tops of bread. So so so good! Thanks!
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
ok — i need to run to the store. and, please, i don't mean to beat-this-into-the-ground but i will be buying RAPID RISE YEAST…..i mix until dry is mixed well without over-mixing & THEN IMMEDIATELY TURN OVER INTO GREASED PANS TO RISE ONCE TO THE TOP OF THE PAN. correct? i have read every comment and will use whole wheat flour with an additional 1 1/2 cups water as 'anony 3/3/' noted (since someone else said that theirs using ww flour was extremely dry).
i am sorry to keep asking but your recipe says to rise in bowl then rise in pans — but up by yeast it says to rise just once in pans if using rapid rise…..now i'm confusing myself —- can someone HELP me? thanks
THANK YOU so much for posting this recipe! My great aunt used to make this and it was amazing. So thankful to have the recipe now!
Can you use unbleached flour? I couldn't find bread flour at the store and I would have swore that you said your Mom used Unbleached flour, nope you said all purpose. Crap! LOL! So do you think it will work with unbleached?
I used stone ground whole wheat flour…had to add about 1 1/2 cups more water, but it turned out great! I found this info about bleached vs. unbleached flour…Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.
Thank you Laura! I ended up using the unbleached flour. Turned out good (I think) I had a slice before it was cooled. I will have to try another now that it is cooled. I will say that mine did not turn out pretty!
Sounds wonderful as is, but I need to closely watch hubby's sodium intake. Anybody have a guess as to how many mg this would be per serving?
Just made this and its really good! I halved the recipe and it turned out great! Only problem the center is flat, not sure why? BUT it tates YUMMY!
If I am using Rapid Rise, about how long will it take to rise? (I am trying to figure out my cooking schedule tomorrow :)
Just made this! Turned out perfect and delicious! Thanks for sharing your mom's yummy goodness! I love your blog…check it daily. Going to get supplies for the DIY laundry detergent this afternoon!
I accidentally used cool water…will my bread still rise? Mine wasn't sticky either so I added alil more water which was warm. I also halved the recipe…waiting for it to rise now.
Quick question….is the temperature you use to bake (350 degrees) for your dark pans or is it for regular or glass pans? Just trying to figure out if I should adjust the temperature up for my silicone pans. Thanks.
I came across your recipe on Pinterest–Bread is rising as we speak–I made 1/3 of the recipe–and used 3 mini bread pans–can hardly wait to taste the "yummy-ness"!!! Thanks for the super simple & visual directions!!! :-)
For everyone with gluten intolerance, Williams Sonoma now has a "flour mix" called C4C which stands for "cup for cup". You can use it in ANY recipe cup for cup in place of regular or whole wheat flour. I've used it many times for many things (my daughter can't have gluten) and it's worked out great each time. Each pkg. is $20 and has 13 cups of flour – enough for dozens of loaves, cookies, etc. Just FYI
Once I bought a loaf of English Muffin bread a long time ago and could never find any that tasted the same. I've lived all over the country and never had the same taste again. It was wonderful I am anxious to try this. I will let you know but I have a feeling even if it's not like my bread I'll be very happy with it. *L* It looks like the kind of bread I love.
Wow – this looks scrumptious! Many thanks for the PDF! Happy Trails-
Is it possible to do this in a breadmaker?? We don't have a mixer but our breadmaker has a dough cycle (it does 750g and 1kg loaves).
Hi!
I did it with a wooden spoon (1/2 recipe), it was easy. Since it goes straight into the pans to rise, it was not that messy.
So, I just have a jar of rapid rise yeast…not packages. Do you know how much yeast I should put in from my jar? This looks great! I am so excited to try it! =D
2 tsp yeast (from the jar) = 1 packette
i use bulk yeast too.. hths
My jar (Fleischmann’s Quick-Rise Instant Yeast) tells me that 2 1/4 teaspoons (11 ml) = one 8 g package.
Made this tonight and cut the recipe in 1/4 and made three very nice little loaves for breakfast tomorrow. Thank you for this awesome recipe.
Second attempt rising as we speak. First attempt..fail! I think I had my water too hot and killed the yeast! Crossing my fingers!
KKortney44 2 tsp of bulk yeast = 1 packet(envelope)
I tried it twice so far…and it always falls in the middle once i put it in the oven…any thoughts from fellow bakers out there??
Can you do it without salt or substitute it with Anything? I’m on a low-sodium diet so there’s not much breads I can eat, I have to make my own.
Britt,
I did it without salt. It worked out fine.
I made this recipe and thought it was terrific. My husband eats english muffins everyday and he said this was even better. I sent a loaf with my daughter to her teacher and she said she at the whole loaf without sharing. I sliced it and ate chicken salad on it and was in heaven. I am definetly going to make this again but will try cinnamon and raisins in it. Thank you for the recipe.
Well, that is high praise indeed from an every day english muffin eater! Should save you some $$ too. :-) Thanks for sharing!
I nearly cried when I saw this recipe – my Grandma used to ALWAYS have English muffin bread when we would visit her out in Minnesota. I cannot wait to try this!
So I made this, and am waiting for it to bake. Yay! I did half white and half whole wheat flour. I think it will be good. One thing I will do differently next time is go get a 4th loaf pan! I only have 3, but I know they are bigger than the ones you used, so I figured it would be fine without halving the recipe. When I went to check on them to see if they had risen enough, the bread was literally pouring down the sides of the pan! Lol! Now I wish I had bought 2 pans instead of 1 the last time. Oh well. It smells amazing, even uncooked! Thanks for sharing your great family recipe!
I made this…and it looks, smells and tastes delicious!! Thanks for the recipe!
made this with whole wheat, and use a little less flour. It turned out AWESOME. It will be on my list of weekly bread to make. I love that it has so few ingredients, and since it is fat free, you can control the amount of butter you add to the top! we make breakfast sandwiches for my husband using sliced bread browned in butter or olive oil in the skillet, and this bread works PERFECTLY for that!
Made a quarter of the recipe-ie one loaf-yesterday because we were low on flour. It is now almost gone. We ate it warm out of the oven (couldn’t help ourselves) and then with tofu salad (it’s like egg salad but with no egg), then I just ate some again for breakfast-blissfully toasted and topped with earth balance, blood orange marmelade, and honey!
A keeper!
Hello Jillee,
First I would like to tell you how much I love your site and posts.. I found you on pinterest, love your pins too.
I can’t wait to try this bread recipe, LOVE english muffins!! LOVE home baked bread more!!! My question is: I live at a high altitude (6900 ft) not even a year yet, so I am trying to learn to adjust my baking and cooking to this. Do you recommend adding more flour or just cooking a little longer?
Kim
I just made this today! Wow! I have never made bread before, but have wanted to try in an attempt to avoid all the unnatural things showing up in commercial bread these days.
I used whole wheat flour only and I did take the above poster’s suggestion of adding more water. I only made half the recipe (as I only have 2 pans) and it turned out AMAZING! Tastes just like English muffins! I love dense bread and this recipe is perfect! I’m actually considering making more this evening to freeze some. I don’t think we will be buying bread again!
Thank you so much for sharing. Totally made my day!
I made 1/2 recipe, substituted 1.5 cups whole wheat flour and increased the water by 1/2 cup. Made 3 small loaves. Fantastic! One is going to the freezer (to test – planning to make a full recipe and have them ready for the busy days)… well, let’s see if makes to the freezer! The first loaf is gone, the second one is for tomorrow. The hardest part of the process was to wait for the baked loaves to cool off.
Thanks for sharing!
Can you tell me how long you had to wait for the loaves to rise in the pans (with rapid-rise yeast?). Also when I took my two loaves (halved the recipe) out of the pans after cooling, they were a little damp on the part that was in the pan but cooked inside & browned outside. Should I have taken them out of their pans right away? Thanks!
i going to do this.. it looks so delicious!! thanx!
I made this and it tastes AWESOME! My only question is it seems more dense than yours, ie. No holes in the bread and really heavy. Any ideas on why this is? Could i have over mixed? Thanks!
Best bread ever! Thank you for sharing. The first time I made it I use half white flour and half whole wheat cuz thats all I had (also only made two loafs) SO YUMMY!!! Just made it again last night w just white flour and one loaf is already gone. So delish! Thanks again!!!!
This is Awesome! I have made it several time. One time I even cut it in 1/2 and it turned out great. I do use regular yeast so I let it rise two times! Thank you so much for sharing. I have several family members that love it when I make this. Now I need to go make some more and freeze!!
Have you tried to de-gluten this one? Sounds divine!
Thanks, I make my own bread, and English Muffins the round, fry on sklillet way, but this looks so much easier and perfect for having more often. I pinned it and will make later this week.
Looks awesome. Can’t wait to try it. Thanks for posting your mother’s recipe. That was very kind of you.
Closest thing in the UK would be a crumpet. But there is milk also in a crumpet, so perhaps there is some texture difference.
I just got done making and cooling this bread and took my first bite a few minutes ago and all I can say is WOW! It is so delicious! Thank you so much for sharing this recipe! I am never going to buy English muffins from a store again! I halved the recipe and made 2 loaves, going to freeze one since it is just me and my husband…I can’t wait until he comes home from work in the morning and tries this! :)
Never thought I would have the nerve to try bread from’ scratch’ you made it sound so easy. And it really was.
And yummy too,
Thanks for your blog and recipe. Nothing can stop me now!!!!
Carol
This bread is sooo good! I used it to make french toast for my kiddos this morning and they loved it. They said it was the best french toast they ever had! Thanks for the recipe!
I made this last night & it was amazing! I found you on Pinterest & I will definitely be back!
Have you ever tried to make this recipe in a muffin tin? (So they would be more like English muffins?) Just curious. :) I have my bread baking at this very minute. Can’t wait to try it!!!
I made this for dinner tonight (along with your mom’s bean soup) and my family loved it! My youngest and I could hardly wait for it to cool before we chomped into it!
I also wanted to say that you are simply amazing! I have tried a lot of things that you have posted and not a one has disappointed. I look forward to your posts everyday!
look delicious…i want to try make this bread…never try before…tq for the recipe…
Making this today, and it will be posted on my blog soon. http://1chefmommy.blogspot.com/
I have another english muffin recipe; I wonder if it would work to just bake it in loaf pans like this (instead of making the traditional muffins)? I’ll have to try it some time.
Definitely looking forward to trying your mom’s bread! Thanks for sharing!
Many thanks for sharing and to your brother Kevin for putting the bug in your ear to share! The first homemade bread I have tried that my two year old will eat. We all love it and did freeze some for later. It was was still so good. Making it again on this Saturday morning, so easy… hanging out in the kitchen with the Ipad, reminding me of the old rice crispy treat ad, where the mom pretends she is working hard!
Can you do this recipe without salt? My mother is on a low sodium diet and two tablespoons of salt equel 4,600 mg of sodium
How do you think this would do if I substitute the flour for a gluten free flour? Thanks.
I just made up half a batch with a little extra water and the loaves are cooling right now. I used half whole wheat and half white flour as hubby doesn’t like all whole wheat. Oh my, does my kitchen smell wonderful and it was SO easy to make! I can’t wait to taste it – the reviews sound super. I’m thinking, if hubby likes the basic recipe, maybe I’ll throw in some raisins next time and maybe a little cinnamon. Thanks so much for your recipe and wonderful pictures. My loaves look just like yours! As a little aside, not only do I have the same mixer as you, I also have the same loaf pans :)
Would it be a crazy idea to replace some of the water with…beer? :D I haven’t tried this amazing looking recipe yet, but the texture from the photos looks almost like Tastefully Simple’s brand of beer bread. Anyone have any idea of how much beer to water you’d use? Or would you just booze it on up with all beer?
I’ve made this a couple of times (including this morning) and will be making another batch using whole wheat flour. My daughter will be selling these at church this Sunday along with homemade jam to raise money for her high school marching band. The only thing I did differently (besides the ww flour I will be using later today) was to bake them in different containers. I use 3 large pineapple juice cans and a small yrex bowl and then had a bit left over so put that in a small loaf pan. I thought that the different shapes would look nice on the sale table. I’m also thinking of using this as herb and or cheese bread base, has anyone tried that?
Follow up. I was not pleased with the whole wheat version. I thought it had a really bad taste and after taste. I will not be making it this way again and 5 loaves went in the garbage.
Jillee,
Just stumbled onto your blog today after looking for some homemade recipes. can’t wait to try them.
1. I would love to make this but i don’t know how i would make this for a single gal like myself with just only 1 loaf pan at my disposal.
or even 2 loafs…would i then just half everything in the recipe?
2. can i freeze the unbaked bread and bake at later date?
Thanks
Arlean
I can’t seem to find the way to print out your recipes. Is it just me or do they not come in a printable format? English Muffin Bread is on my to do list. Thanks for the post.
Katy….thank you for reminding me! I need to re-install the printing feature for the website. Hopefully by the time you read this…I will have it fixed. :-) Enjoy the bread!
English Muffin Bread on my done list now! It’s cooling~ can hardly wait!!
Please tell your mother that I love her.
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