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.

 

#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!

 

My Mom’s Wonderful English Muffin Bread!

Ingredients

  • 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/2014/03/my-moms-amazing-english-muffin-toasting-bread.html

 

 


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Comments

      • CTY says

        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 says

    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 says

    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?

  3. says

    I love english muffins and this looks so easy and delicious. But do you think it would come out as well with a whole wheat flour? Love your blog, btw.

    • says

      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! ;-)

  4. Linda says

    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!

    • says

      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!

      • says

        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! :-)

    • Gwyn says

      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.

  5. Julie says

    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

  6. says

    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.

  7. Janice says

    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.

  8. Nancy says

    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!

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