Saturday, March 29, 2014

My Mom’s Amazing English Muffin Toasting Bread!

English Muffin Bread

WELCOME to “Save My Sanity Saturday” at One Good Thing By Jillee….where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week!

So pull up a chair and sit back and enjoy an “oldie but goodie” from the One Good Thing By Jillee archives.

–Originally posted February 13, 2012–

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.



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.



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!



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


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.)


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!


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.)


  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.



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105 thoughts on “My Mom’s Amazing English Muffin Toasting Bread!

      1. CTY

        I bought dollar store loaf pans because I did not want to put out a wad of cash just to accommodate this recipe. Turns out they are slightly smaller than the average loaf pan. Anyway, because of the size they make taller loaves. I was also surprised to find out that the cheap pans hold up and clean up very well. I thought they would be more or less disposable–not the case.

        Another beautiful thing is that it makes 4 loaves at once. Very little effort, 4 loaves. Win/Win. I freeze the extras and always have homemade bread on hand. Makes great garlic toast & bruschetta.

  1. Rachel

    This looks awesome! Thank you for sharing your mother’s recipe. I’ve never seen anything like it. My husband loves English Muffins, so this is a recipe that I can’t wait to make just for him. Also, making 8 mini loaves is a great way to share with family and friends. Thank you!

  2. Jeannie

    Thank you for sharing abit of family history from your Mom’s recipes. I loved the recipe card with the stains; that shows me how often used & it was a favorite.
    Questions: 1. Would this bread freeze & thaw well? 2. How would you recommend to do Q1?

    1. Jillee Post author

      I haven’t ever tried it with whole wheat flour but I’ve been meaning to! In my experience with making other baked goods with whole wheat rather than white, the recipes usually turn out great but they taste different. Whole wheat usually makes breads a little denser. I hope that helps! ;-)

  3. Linda

    Since this is an older post, have you tried again to use other flours to make it gluten-free? Looks delicious. Such a good ‘carrier’ for butter and honey!

    1. Jillee Post author

      I tried it once using Pamela’s bread mix and it was pretty much the consistency of a hockey puck. :-/ BUT, I haven’t tried it using my new favorite gf flour…Bob’s Red Mill All-purpose Gluten Free Flour. I’ll let you know!

        1. Jillee Post author

          Like I said, I’ve only tried it with Pamela’s but it would probably be worth it to try it with GF flour with xantham gum already included. If you try it let me know how it goes! :-)

    2. Gwyn

      I think she had a recent post about using a particular gluten free flour she had recently found in this recipe. Check back over the last week or two, I think I’m remembering that correctly. It might be Bob’s Red Mill but don’t hold me to that, I may have also been looking through an older post and found this too but I’m fairly sure she mentioned this recipe and a gluten free flour that worked in it.

  4. Julie

    I’ve made this bread several times and it’s wonderful! My friends keep asking when I’m going to make it again, I resist because I can’t control myself around it. Thanks for sharing the recipe

  5. Lori

    I want to thank you so much for this recipe. I saw it when you posted about your party. I have made the recipe about six times… maybe more. I freeze the extra loaves. We all love it. When I made it the last time I replaced one of the cups of flour with wheat bran. I wanted to add some fiber. It worked really well and to be honest made the bread hold together a bit better when slicing.

  6. Janice

    Jillee, I loved seeing the ‘used’ recipe! I can’t wait to try this bread, and someone else asked ‘ what about the navy bean recipe’! Will your mom share that with us too? Thanks so much.

  7. Nancy

    I have just made this bread for the very first time yesterday and I am about to enjoy it for my breakfast with butte and raspberry jam and a cup of hot tea. It truly was so easy to make – so easy I thought I must have missed a step or two! – and it came out wonderful! The flavour, texture and aroma of this bread really needs to be experienced to fully appreciate. It does taste like English muffins except so much better and fresher. I will be making this again . . . and again and again! LOL! Thanks for the recipe! :-) And thank your Momma too!

  8. Pat

    Cannot wait to try this recipe. I didn’t see any kind of oil in the ingredients, that surprises me. Anyway, making it soon. Maybe this afternoon. You also got me with the bean soup. I’ve been wanting to make some for a couple weeks now. Might have to do that when I do the bread. lol. Thanks for sharing.

  9. Debbie

    Have you ever made this bread as a smaller recipe i.e. one-half or one-third the size. I don’t have the storage room to freeze that many loaves. Plus you Kitchen-Aid mixer looks very full of dough which intimidates me.

    1. janet

      Don’t be intimidated. It does make a lot of dough… but sooo worth it. If you don’t have a lot a freezer space, give some away. Rarely have I made this without sharing a loaf or two… much to my hubs chagrin. Hubs likes it so much that he turns almost Gollum-like… MY PRECIOUS!!!!

    2. CTY

      I have halved and even quartered the recipe with no noticeable differences. Also I find the electric stand mixer unnecessary. I just have a really big bowl and hand mix it. I transfer it to loaf pans by using 2 wooden spoons due to the stickiness of the dough. I make this all the time.

  10. Laura

    I almost did a double take when I realized that this recipe does not call for any OIL (or butter, or shortening…)!! I just can’t believe it! So it’s not only delicious (I’ll take your word for it) but low in fat, or should I say fat-free?! Can’t wait to make it. :)

  11. laurel

    I made a lot of these for Christmas presents and yesterday, Sep.6, I had 2 people tell me how much they liked it. Looks like I will be making more soon. I am by no means a baker and these came out great!

  12. Trixie

    Hi Jillee! I wanted to make this the first time you posted it and I never got around to it :( I’m going to try to incorporate it into my to-do list again. LOL.

    I wonder, have you tried the Bob’s Red Mill Gluten-Free flour on this recipe? I remember you saying something recently that it was a new discovery for you. Just wondering.

    Also, a curiosity question……..when you use regular yeast and let the bread rise twice, wouldn’t it affect the texture of the final product? I’m thinking (and I’m no expert) that you would lose those wonderful, delicious, butter holding holes in the bread to a much finer textured bread. What do you think? I guess I could just TRY it. Hahaha.

    Have a great day!

    1. Jillee Post author

      No….I haven’t tried the Bob’s Red Mill yet! But I’m definitely going to! :-) And I’m guessing using regular yeast (vs. rapid rise) might yield a slightly different texture, but I don’t think it would be all that noticeable.

  13. janet

    Dana… trust me… you will not want to cut the recipe down. Just the hubs and me… and I am still making it every 2-3 weeks since the loaves freeze incredibly.

  14. Kathy

    Jillee, Thank you so much for sharing this recipe as it has become a favorite at our house. My husband and son ask me to make it all the time and it is so easy to do. I took your suggestion you could do it by hand and tried it. It is so easy. I mix it up in a big stainless steel bowl with a big spoonula. I loved the recipe card and it made me think of this idea that I saw that another lady did with some of her grandmother’s recipes. You take a picture and upload the picture and you can make beautiful tea towels from them. I just found the article ang thought you might like it. Spoonflower is a local business here that makes fabric from your designs.I pasted the link below to the idea in their blog in case you or others are interested.

    PS – I absolutely love your blog.

    1. Gwyn

      What a wonderful idea Kathy, thanks for sharing that. I have an old recipe file from my great grandmother and have always wanted a way to share them (most in her handwriting) with other family members. This could very well be it! Thanks again

  15. Ruthann

    Love your blog so much and look forward to it every day. So glad you post some of your old blogs on Saturday because I am a new subscriber and would have missed these. Will definitely have to try this bread. Was going to halve the receipe but the yeast would be tricky and I can give away or freeze. Thanks for all you do.

  16. Amberleigh

    Just wondering how do you ladies freeze the bread. Also what speed on the mixer do you use? I got my Kitchenaid for Mother’s Day and most have used it for buttercream and whipped cream. I haven’t attempted any bread in it yet. This looks like the perfect recipe to try! Thanks for all of your wonderful posts!

    1. Jillee Post author

      You can just throw it in a freezer bag or wrap it up in plastic wrap or foil. I usually mix it on slow or medium. The dough is pretty thick and sticky so you can’t go too fast :)

  17. Maggis

    I always bake the bread we need in the household (I have an oldl recipe that gives exellent bread, but it takes sooo long time), and I will absolutely try this!
    In Sweden, I cannot find the yeast you use, how much yeast do I need? (Here I buy it in 50-gram pieces)
    I´m waiting to start baking!

  18. Kelly T

    I’m on my way to the store for some yeast!! Having this bread and soup tomorrow…don’t care if it’s 95 degrees outside, it will be fall inside with this cool weather meal!! Thanks!

  19. Cathy Smith

    Looks so yummy. Had to copy and save this one. I’m always on the look out for no-knead bread recipes, my hands won’t cooperate anymore. Hmm, may have to try this this afternoon, I’ve got all the ingredients on hand.
    Thanks, Jilee. I am so glad I found your site, I really enjoy your posts and the interaction with others.

  20. Patricia

    Made this for Christmas gifts with the Honey Ambrosia from Jillee and my clients LOVED it!!! I also make grilled cheese sandwiches with this bread and they are wonderful. We like a white cheddar but any cheese would be devine. Thanks so much for the wonderful recipes!!! My loaves average out to 35cents a loaf, I buy everything in bulk!!

  21. BeckyE

    If you like honey on this toast, you will LOVE orange honey on it. It is not always readily available where I live, but is definitely worth the search!

  22. Terri

    Hi Jillee,

    Could I use a dough hook that comes with the Kitchen Aid? Secondly, could I use Whole Wheat flour?

    Thank you for your web site. I have learned so much from you. Please respond to my email address.

    Have a blessed week.

    1. Angie

      I don’t think a dough hook would be necessary. The purpose of a dough hook is to knead the dough, but there is no kneading in this recipe, only mixing until just combined. You can see that Jillee simply used her mixing attachment. As far as the whole wheat flour, someone commented that they used half bran flour and half white flour and the texture was still amazing. I’m sure you could do the same with whole wheat flour!

  23. Kristin W.

    Hi Jillee,
    I was always intimidated to try baking bread from scratch until I tried your English Muffin Bread recipe Easiest and best tasting ever!! Can’t wait to try your bean soup, thanks for sharing! :0)

  24. Amberleigh

    I am making this right now and have a question. Is the dough a little lumpy? Recipe said to just combine so that’s what I did. The loaves are rising right now and almost to the top but the don’t look as “smooth” as the picture. I am just wondering if it should be a bit lumpy and not over mixed like a muffin or did I not mix it enough. You advice would be appreciated. Thanks :)

  25. Susan

    I am going to have to make this yummy bread tomorrow!! The only negative thing is having to wait until the bread is cool to eat it!!! I love bread still warm from the oven, but this looks/sounds so good that I’ll be patient and wait for it to cool…maybe in the frig!!!

  26. Jeanette B

    We totally love this bread, and it’s extra yummy topped with that decadent Honey Butter Ambrosia!!! Thanks again Jillee, this has become a regular treat around our house.

  27. Maria Rodlund

    I would love the recipe for your Mom’s Crock-pot Navy bean soup that is one of my husband favorite and with fall coming to Minnesota it will be perfect time for soups

    Thank you

    1. Jillee Post author

      Hi Dar, it should only pop-up once a week. However, if you have disabled cookies on your browser then it will pop-up every time you come to the site. The only way for the site to register that you’ve already seen the pop-up is to put a cookie on your browser that lasts for a week.

  28. peggy

    I like to use clean print to save paper and space but there are sentences or paragraphs that have a small black box with a squiggle in them that can’t be removed. Nice comments in those statements but not necessarily what I want attached –mostly due to space. Any way they can be removed— Love this site!!! Thanks for soo many great ideas!!

  29. Joann Willemsen

    My granddaughter asked me to make her some more of your luscious honey butter. Think I might add a loaf of this bread. She will think I am her favorite granny.

  30. Angie

    I’m sorry if this has already been addressed, but how much do you spoon into the 4 x 9″ pans? I’ve never made bread before so I’m not sure how much room to leave for rising. I’m assuming to fill the pans 3/4 of the way full – is that right?

  31. Angie

    My last question… I PROMISE! About how long does it take for the bread to completely rise? I would just like an idea of how long I am going to have to wait before sticking it in the oven. Thank you!!!!

    1. Jillee Post author

      Rising times can totally vary from kitchen to kitchen. I find if my kitchen is particularly warm that these rise faster than if it’s a cold day. Sometimes I’ll stick them on top of a warm oven to help them rise faster. But I would save on average it takes 30 mins to an hour.

  32. Susie

    This post was especially sweet for me because it was your mom who taught me and the other young girls in my class to make her cinnamon rolls. I still make them to this day and my family loves them so much. This bread looks delicious. I may have to make some today for my kids and grandkids who will be visiting this weekend. Thanks for the memories!

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  34. Sarah @ The Woks of Life

    Hi Jillie,

    Just stumbled on your blog and I love it! This recipe sounds amazing. I recently started making english muffins from scratch and posted a recipe on my blog, and this english muffin toasting bread sounds like such an amazing variation. Something about the english-muffininess makes the SO good when it’s toasted.

    I love old family recipes. It’s the best way to cook. That little piece of paper has so much history. Thanks for sharing. I’ll definitely be trying this. : )

  35. Denise Spinharney

    how long do you cool in the pans after baking? I’ve made the bread, and I am wondering how long are they to be in the pans? I’ve run a knife around the edges, but they have not popped out. Just wondering . . .

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