Monday, February 13, 2012

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 breadyou 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!

 

[amd-zlrecipe-recipe:106]

 

 


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551 thoughts on “My Mom’s Wonderful English Muffin Bread!

      1. Heather Nowak

        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!!

        Reply
        1. Jen Mitchell

          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.

          Reply
        2. wendy hampton

          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!

          Reply
          1. Marylou

            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.

            Reply
    1. Karen

      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 :)

      Reply
  1. britbrit

    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 :)

    Reply
  2. DerFarm

    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

    Reply
    1. Catherine

      I just halved the recipe this evening and the result was glorious. I am skipping bed and going straight to breakfast! Thanks for sharing this recipe…

      Reply
    2. dceb

      Yes you can definitely 1/2 the recipe. It works just fine and this recipe is delicious. I have 2 pans getting ready to go in the oven any minute now! Yum. Can’t wait.

      And if anyone is on WW, like me, slice each loaf into 10 slices and each slice will be 3 pts +. Totally worth it.

      Reply
      1. Alison

        Thanks for letting us know about the WW points. I want to try this recipe but was hesitant due to WW – now I can move forward and will be making this tomorrow to go with the crock of home made vegetable soup.

        Reply
  3. Jill Nystul

    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.

    Reply
  4. Jill Nystul

    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!

    Reply
  5. Anonymous

    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

    Reply
    1. Barbara Lamoreaux

      I sure would like the recipe for the chunky apple butter! It sound fab! My muffin bread is on the rise right now. Can’t wait for breakfast (or midnight:D)!

      Barb L

      Reply
  6. MelissaB.

    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!

    Reply
  7. Drew Elaine

    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!!

    Reply
    1. vicky wallace

      there is a bakery store in minn. that also sales it, that is where i first had it, oh so yummy. i’m very excited to make it, i got some in minn last yr. when i went to visit, was about to ask my mom to bring me some when she goes there next week. wonder if i can use self rising flour?

      Reply
      1. kate

        If you use self-rising flour, you just leave out the baking powder or baking soda, whichever the recipe calls for. That is what is in Self-Rising flour. I can’t see the recipe while I comment, or else I’d have said which to leave out :)
        Kate

        Reply
      1. Anna Hanks

        Drew Elaine and Lori, is it maybe Morat’s bakery in Hart, MI? They are a tiny bakery and known for their english muffin bread. http://www.moratsbakeshop.com/ It is a beautiful area to visit. huge sand dunes on Lake Michigan. Anna from Muskegon

        oh and I will be trying this recipe and gaining 10 pounds I am sure.

        Reply
  8. Anonymous

    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!!

    Reply
  9. Becky

    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.

    Reply
  10. Jill Nystul

    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. :-)

    Reply
    1. Lori

      I LOVE, LOVE, LOVE this bread! It was so simple to make, but great tasting! I shared a loaf with neighbors, put some in the freezer to take to my sons at college, and we have enjoyed it ourselves as toast and grilled cheese sandwiches. I will be making this often. Thanks so much for sharing this recipe.

      Reply
    2. Mary L.

      Milissa B.
      I have celiac, like your son. Have you baked anything with GF all purpose flour and if you have; which brand ? I have Bob’s Red Mill, but never used to bake, only used for roux.

      Reply
  11. Janet McCord

    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

    Reply
  12. Jill Nystul

    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! :-)

    Reply
  13. Anonymous

    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!!!

    Reply
  14. Heather Rotz

    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.

    Reply
      1. Alison

        HAHA! The English eat crumpets not english muffins and in France fries are pomme frites. Although I’ve never really seen American cheese outside the US…
        I’m going to try this bread today with turkey soup!

        Reply
      2. Becky

        Funny story… One time at a restaurant on a trip to Canada.
        Me: -reading the menu, whisper to hubby- “What’s Canadian cheese?”
        Hubby: “I think its American”
        Me: “Oh! Why didn’t they just say so?!”

        Reply
  15. Denise from Ark

    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.

    Reply
    1. Mikki Parkhill

      If someone sees this and follows Weight Watchers, have you calculated the points plus values and where in the world do I find WW Flour? Is it self rising or will the yeast still do the trick? I have never made bread in my life (I am 63!) but I really love English Muffins and can’t wait to try this. I am just trying to stay within my food plan~ Thanks for any info you can provide.

      Reply
        1. Stephanie

          How is it 3 points per loaf if there is 16 Tbsp per cup of flour, and 11 cups of flour is 176 points in flour alone. Divide that by 4 loaves and you get 44 points per loaf (in just flour, plus a few points in sugar). So lets say 45 points in a loaf divided by 10 slices and its closer to 5 points per slice…Does this sound right? It’s EXCELLENT bread!

          Reply
  16. Gallegos Newsletter

    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!

    Reply
  17. Nanouanne

    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.

    Reply
  18. MiracleMommy

    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.

    Reply
  19. Kendra

    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!

    Reply
  20. Anonymous

    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

    Reply
  21. Jill Nystul

    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.

    Reply
  22. Ragtopman

    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.

    Reply
  23. Anonymous

    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)

    Reply
  24. Brenda

    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!!

    Reply
    1. Trish

      Hi,
      Am going to make his and put some vegemite and butter on it!
      Can I us e self raising flour?
      Can you tell me how many carbs this may have? I am on a low carb diet.

      Thanks again
      Trish
      Melbourne, Australia.

      Reply
  25. Lin I.

    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.

    Reply

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