My Mom’s Wonderful English Muffin Bread!

English Muffin Bread

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 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.

English Muffin Bread

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…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! :-)

English Muffin Bread

 

My Mom’s English Muffin Bread

Ingredients

  • 5 1/2 cups warm water
  • 3 packages RAPID RISE yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups flour (I used bread flour, but my Mom always used All-Purpose)

(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.)

Directions

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.

 

English Muffin Bread

All ingredients go in at the same time.

 

English Muffin Bread

Mix ONLY enough to combine. (I hardly mixed mine at all.)

 

English Muffin Bread

The dough will be VERY STICKY! :-)

 

English Muffin Bread

Spoon into 4 regular-sized loaf pans (or 8 mini loaf pans) and let rise until it reaches the top of the pan. Bake at 350 degrees for 35 to 45 minutes based on your oven (20 to 20 minutes for mini loaves.) Loaves should be a nice golden brown on all sides.

 

English Muffin Bread

Brush melted butter on top.

Let cool on cooling rack COMPLETELY before attempting to slice. (Otherwise you will just have a mess on your hands.) After it’s done cooling, it slices up beautifully!

Served best TOASTED! Good luck trying to decide what to put on it! Good with strawberry jam! Also DELICIOUS with just butter! Throw in a cup of hot chocolate and you will be in HEAVEN!

 

English Muffin Bread

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!)

 

FYI….I have tried to make this bread using gluten-free flour, but it did not work out well at all. :-(  Let me know if you have any luck!

 

My Mom’s Wonderful English Muffin Bread!

My Mom’s Wonderful English Muffin Bread!

Ingredients

  • 5 1/2 cups warm water
  • 3 packages RAPID RISE yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups flour (I used bread flour, but my Mom always used All-Purpose)
  • (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.)

Instructions

  1. 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.
http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

 

 

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Comments

      • Heather Nowak says

        Yes! It freezes wonderfully!! My mom couldn’t believe that the piece I gave her wasn’t from the oven and that it had been frozen for 2 months!! Makes great grilled cheese too!! Yummy!!

      • Jen Mitchell says

        And french toast! We had last minute dinner guests one night so I made breakfast for dinner. I had a whole loaf of this in the fridge, and I’d made it about 4 or 5 days prior. Cut it up and made it into french toast. Our very picky guest said he’d never had better.

      • wendy hampton says

        OMG! I hadn’t thought a out grilled cheese on this wonderful bread. I’m heading to the kitchen pig out right this minute! Wonderful suggestions.

        I love being able to freeze it, so convenient for snacking!

      • Marylou says

        I split the recipe in half because I don’t have a bowl big enough to let 11 cups of flour rise. I also add 2 cups of raisins to 1/2 and 2 cups of craisins to the other and make it in six pans or four large pans. The raisin bread is great with butter and cinnamon sugar!! I also let it rise twice even if using the quick rise yeast. For freezing you can slice it and freeze the individual slices so you don’t have to thaw a whole loaf at once.

  1. Stephanie Mellor Doyle says

    I ditto the freezing question, and also wonder if you could substitute whole wheat flour? It looks phenomenal.

    • Karen says

      This recipe sounds delicious. I will most certainly have to try. You mentioned navy beans. That got me to craving them. Would you happen to have a good crockpot recipe for those as well? Thank you for sharing :)

  2. Jill Nystul says

    Yes…you can most definitely freeze it. I've never tried the whole wheat flour…but I don't see why not!

  3. Jill Nystul says

    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.

  4. britbrit says

    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 :)

  5. DeDe says

    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

  6. DerFarm says

    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

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