If you are looking for the easiest, softest, and quickest homemade English muffin bread recipe, you are at the right place! This recipe calls for a handful of simple ingredients and baking them, and your homemade hygienic bread is ready!
The dough for this English breakfast bread is somewhat unique in that it benefits from being minimally worked. So rather than making it in a stand mixer, I always reach for my Danish dough whisk, which makes it easy to combine the ingredients without over-mixing.
There’s so much to love about homemade English muffin bread — it’s quick and easy to make, the ingredients are inexpensive, and it’s delicious to boot! The recipe makes 4 loaves of English muffin bread, so you’ll have plenty to share (or not… your secret will be safe with me!)
Table Of Contents
English Muffin Bread Ingredients
- Warm water: Warm water is added to combine and dissolve all the ingredients of the bread, including sugar, salt, and yeast, and form a dough. It helps hydrate the yeast, activates fermentation, and adds moisture to the dough.
- Instant yeast: Sometimes called “rapid rise” or “quick rise” yeast, instant yeast makes the dough rise and gives this bread its signature air pockets. (If you want to use active yeast instead, you’ll need to let the dough rise twice — once in the bowl until doubled in size, and again in the loaf pans until the dough reaches the lip of the pan.)
- Sugar: Sugar serves as a food source for the yeast and gives the bread a slightly sweet flavor.
- Salt: Salt is a crucial ingredient in bread, lending flavor and improving its structure.
- All-purpose flour: All-purpose flour makes up the bulk of this dough, yielding loaves with a tender, chewy crumb reminiscent of English muffins.
How To Make English Muffin Bread
Ingredients:
- 5 1/2 cups warm water
- 3 envelopes (3/4 oz) instant yeast
- 3 Tbsp salt
- 2 Tbsp sugar
- 11 cups all-purpose flour
Directions:
Add the water, yeast, salt, sugar, and flour to a large bowl and stir just until combined.
As I mentioned, a Danish dough whisk is an ideal tool for this task, because it incorporates the ingredients more effectively than other utensils using fewer strokes. (Other types of bread need to be kneaded thoroughly, but too much mixing makes English muffin bread tough rather than tender and chewy.)
Divide the dough evenly between 4 well-greased loaf pans, then let it rise until it’s just above the top edge of the pans.
Bake the loaves at 350 degrees F for 35-45 minutes, or until the tops are light golden brown.
Right after you take the bread out of the oven, turn the loaves out of the pans and place them on a cooling rack. Use a pastry brush to brush softened or melted butter over the top of each loaf, then leave them to cool completely before slicing.
“I love this bread! It has become a favorite in my house and I make it at least once a month. It is great with just butter or honey, and makes for a wonderful toast for breakfast sandwiches. […] Thank you for sharing this recipe!”
– OGT Reader Robin
How to Enjoy Leftovers
To store leftover English muffin bread, wrap it tightly in plastic wrap or seal it in an airtight container and store at room temperature for up to 2 days (or a few days longer in your fridge).
You can also tightly wrap English muffin bread in plastic wrap or seal into an airtight freezer bag and freeze it for up to 1 month.
To enjoy refrigerated or frozen English muffin bread, let it come to room temperature on your countertop or reheat individual slices in your microwave or toaster oven.
More Ideas You'll Love
Serving Suggestions
You can have English muffin bread for breakfast or as an afternoon snack with tea, coffee, or creamy hot chocolate. As a big fan of late-night toast, I can confirm that it also makes a great late-night snack! Try it with these toppings:
- Butter
- Jam
- Honey
- Honey butter
- Peanut butter
- Chocolate spread
- Cinnamon sugar
- Fresh fruit and whipped cream
This English toasting bread makes a wonderful gift too! Pair it with homemade butter for a gift the recipient won’t soon forget.
Further Reading
For more delicious bread recipes and the like, check out:
- Impress yourself and your loved ones with a loaf of No-Fail Easy Overnight Bread —no kneading required!
- Make a delicious batch of Instant Pot Strawberry Jam to enjoy with your English muffin bread.
- Take a look at my favorite bread maker and learn why you might want one for yourself.
Get The Best Whisk For English Muffin Bread
There’s no substitute for using the right tool for the job, including when you’re making English muffin bread. A Danish dough whisk is the best tool for the job, hands down!
Take it from Patty, a fellow OGT reader:
“How did I go my first 53 years of life without Jillee’s Danish Whisk? This piece is amazing. I cannot believe I waited so long to buy it. It glides smoothly through the dough and doesn’t need to be shaken or tapped against the side of the bowl when mixing eggs as a traditional whisk requires. I call it my wonder whisk!”
Frequently Asked Questions
Can I Make Gluten-Free English Muffin Bread?
While many baking and bread recipes are fairly easy to make gluten-free, English muffin bread isn’t one of them. Unfortunately, all my attempts to make gluten-free English muffin bread have yielded disappointing results. (I recommend trying my favorite gluten-free bread recipe instead!)
How Long Does English Muffin Bread Last?
At room temperature, English muffin bread stays fresh for about 2-3 days, or 5-7 days if you wrap it tightly and store it in the fridge. Frozen English muffin bread can last for 1-2 months.
How Can I Keep English Muffin Bread Fresh?
After baking English muffin bread, it’s important to let it cool completely before storing it. It’s also important to protect it from drying out, which you can do by wrapping it in plastic wrap or storing it in a ziplock bag or airtight container. Doing these two things will help keep your bread fresh!
More Ideas You'll Love
Conclusion
This English muffin bread recipe makes a versatile anytime snack you can pair with sweet or savory toppings. It’s also an easy way to enjoy the delights of freshly baked bread without spending all day in the kitchen!
What would you put on a slice of English muffin bread?
English Muffin Bread Recipe
Equipment
- 4 loaf pans
Ingredients
- 5 1/2 cups warm water
- 3 envelopes instant yeast
- 2 Tablespoons salt
- 3 Tablespoons sugar
- 11 cups all-purpose flour
Instructions
- Add the water, yeast, salt, sugar, and flour to a mixing bowl and stir until just combined.
- Divide the dough between four greased loaf pans.
- Let the dough rise until it reaches the top edge of the pans.
- Bake the loaves at 350 degrees F for 45 minutes, or until golden brown.
- Remove the finished loaves from the pans, place them on a cooling rack, and brush the top of each loaf with melted butter.
- Allow the bread to cool completely before slicing.
Video
This sounds sooo good!! Can it be made with wheat flour? My husband isn’t a fan of white bread and I’ve seen whole wheat english muffins in the store, so I’m hoping I could still make this for him.
Please log in or create a free account to comment.What is an approximate amount of time for it to take the dough to rise? A couple of hours? Over night? Thanks!
Please log in or create a free account to comment.Hi Jillee,
Please log in or create a free account to comment.For your followers across the pond what size cup do you use as I believe American cups are a different size to the UK ones, this how many gramms and millilitres are there in the US cups please?
Also over here there are 7g of yeast in a sachet, is that the same in the US?
I’m looking forward to trying this bread.
Michelle
Michelle, I lived in the UK for a couple years and have several cookbooks and needed the measurements when using them. Going forward there are 120 grams in 1 US cup so 11 cups would be 1320 grams. Multiply 120 by the number of cups to get your total grams for any recipe. For the water there is 236.588 milliliters in 1 cup of water, 354.882 in 1 1/2 cups of water, so 5 1/2 c water would be 1301.24 milliliters. As for tablespoons 1 tablespoon is 12.50 grams so 2 would be 25 g 3 would be 37.5 grams. You can also look up the conversions on the internet and it will let you know how to adjust from cups to grams and milliliters or from grams to cups and so forth. I weigh mine on the scale to get the exact amounts needed because I cut the recipe down as I don’t want 3 loaves when I am the only one eating it. I hope this helps you.and good luck with the recipe. Please refer back to the recipe for the amounts in the recipe.
Please log in or create a free account to comment.Michelle, this should help you and my other friends across the pond. The yeast packets are the same size.
Please log in or create a free account to comment.https://www.iheartnaptime.net/conversion-chart/
Some were asking what size pans to bake the bread in. I wondered too, but used 8 x 4” pans, and it appears to be the right size. I’ve never made this before, and it was really good. A neighbor stopped by just as I took it out of the oven, so he took one home. My Kitchenaid Mixer went to heaven. I ordered another one, but the shipping is delayed. I used the Danish dough whisk, but found the dough a little thick for this Senior to use it easily. But I did. I’ll be waiting for the mixer to make it again. Thanks to you and your Mom for the recipe.
Please log in or create a free account to comment.Yes, you’re right Barb. That’s the best size. I am so glad you enjoyed the recipe and that the danish dough whisk saved you in a pinch. :-)
Please log in or create a free account to comment.I’ll have to take your word for it that this bread is fabulous. I am a household of ONE – what am I going to do with FOUR loaves of bread???
Please log in or create a free account to comment.Linda, you could freeze them and/or give some to others. :-)
Please log in or create a free account to comment.I know I’m late replying to this. Sorry :-) We are a household of only two but I bake this regularly. I’ve been doing this ever since it was first posted. We LOVE IT! Both my husband and I like the bread toasted. So, here’s what I do. Once the loaves are completely cool I slice them and put a small piece of wax paper between each slice, then slide into a plastic bag. Tie off and put in the freezer. When we want a slice or two, we can easily remove a slice at a time, reseal the bag and toast the pieces we just retrieved. (if I bake later in the afternoon I leave the loaves out overnight, covered with only a clean tea towel) I hope this helps someone. This is the best bread since sliced bread! haahaa
Please log in or create a free account to comment.Great idea, Suzanna! Thanks. I bought some bags from Amazon that you can put bread in to put in the freezer. They zip up. The brand is ameeze. They are big enough for 2 of these loaves of bread and almost 3. Probably 3 if you slice it all.
Thanks for that idea. I’ll be sure to look for those bags.
I buy yeast in small containers. How much should I use? How much is in a packet?
Please log in or create a free account to comment.One packet is equal to 2 1/2 tsp.
Please log in or create a free account to comment.I use to purchase English Muffin Bread from a women that lived near me. We have recently moved to another state and I asked if she would share her recipe, which she did. I have tried three times to make it and it wouldn’t rise and I followed the recipe to the “T”. Thankfully I ran across your recipe on your blog and pin it. I am making my second batch and my family absolutely loves it. Thank you for sharing this wonderful recipe. The only thing different I did was add a little corn meal on the sides and the bottom of the pan, because this is what I was used to and it came out just as perfect.
You always have the best things on your blogs!
Please log in or create a free account to comment.I made my first ever batch yesterday! I was all set to have a pasta dish for dinner, but there was no chance of that once I’d made this, I really had trouble waiting for it to cool! I don’t like honey (though I wish I did ) so I had it with French butter and lemon curd…it was deeeeeeelicious, thank you so much Oh, I meant to say, and apologies if someone has already mentioned it, I had difficulty getting the dough off the silicone spoon, so I got a small bowl of water and dipped the spoon into it before picking up each spoonful of dough, it was a breeze! Also wetting the spoon helps in spreading the dough more evenly.
Please log in or create a free account to comment.Hi Jenni,
Please log in or create a free account to comment.So glad you enjoyed it! Thanks for the great tip.
I love this bread! It has become a favorite in my house and I make it at least once a month. It is great with just butter or honey, and makes for a wonderful toast for breakfast sandwiches. I started to experiment a bit making it into a delicious cinnamon raisin bread, and tonight I am trying it with herbs to have with dinner. Thank you for sharing this recipe!
Please log in or create a free account to comment.So glad you’re enjoying it!
Please log in or create a free account to comment.Could anyone tell me if they have this toasting bread recipe with gluten free flour! Are there any tweets you might need? Looks wonderful. Have been trying to find a decent GF recipe for bread
Please log in or create a free account to comment.Hi Millie! I have never had luck with making this bread gluten-free. I just can’t get it to work! Instead of making this style of bread, I always make this gluten-free loaf: https://jillee.co/2KkIAtb It’s the best!
Please log in or create a free account to comment.I just wanted to add one thing I found when I made this, I had wrapped it in foil to keep fresh for a couple days.I waited until totally cool, yet this morning when I went to slice for toast, I found mold had started. Had to discard. Fortunately, I had one in the freezer. Not sure why this happened except that this bread is moist, and storing it with aluminum or saran, seals in moisture, which can cause mold. So, I wrap it in parchment paper. Wondering if anyone has had the same issue? I know some English muffins are in the refrigerator section at the grocery stores, wrapped in cellophane, not plastic. Any thoughts?
Please log in or create a free account to comment.I live in a very dry area, so I don’t experience too many issues with mold. Storing it in the fridge will definitely give you at least a week! I would also recommend that you makes sure the bread is completely cool before wrapping it. Sorry you lost a loaf!
Please log in or create a free account to comment.I love this amazing bread. It is now a favorite. Dense, moist, and don’t need to use much butter on toast.
Please log in or create a free account to comment.The first time I made it, I somehow forgot to add the sugar. The bread was still excellent. I have now made it with sugar, and honestly don’t notice a difference, except perhaps the sugar, makes outside a little more crispy.. Either way, this is a keeper.
What am I doing wrong!?!?
Please log in or create a free account to comment.I have tried this recipe several times and the dough never comes out right. I follow your instructions to the “t” and am using fresh bought ingredients. I have mixed for as few as 15 seconds-“just to combine”, to as long as a minute or more. The dough always is “piece-y”, not sticky at all with rock hard chunks.
I have already successfully made the honey butter ambrosia and am anxious to try the english muffin bread.
HELP!
Ok. I just went and stared at my bowl of weird, dry, faux dough and the measuring cup sitting next to it.
Please log in or create a free account to comment.I am embarrassed and relieved to figure out I wasn’t using enough water.
Wondering if you can swap out with gluten free flour for this recipe?
Please log in or create a free account to comment.This seems like a lot of sugar, would it work/has anyone tried it with substantially less sugar?
Please log in or create a free account to comment.Could you post the Navy bean soup recipe, please?
Please log in or create a free account to comment.Here it is! https://onegoodthingbyjillee.com/2012/02/by-special-request-my-moms-navy-bean.html
Please log in or create a free account to comment.Can you use this recipe for a bread machine?
Please log in or create a free account to comment.Yes! I haven’t tried it myself, but I’ve heard from many people who have :-)
Please log in or create a free account to comment.Dear Jillee,
I purchased the Jeddy’s Essential Oils and some for myself, and spent money that I could not really afford. These oils do not work on my child. I am so sad and disappointed that something that I wanted to work so badly for my son who is adhd did nothing. So shame on me for trusting in a blog, I so badly wanted something to help him, that I was willing to go against my better judgement. I am sorry I did. I am out close to $ 100.00 for snake oil.
Barbara S,
Please log in or create a free account to comment.Barbara, I am truly sorry that Jeddy’s blend didn’t work for you. I personally use it and all my kids have benefited from it at one point or another. There are so many testimonials telling of similar results (http://jeddysblend.blogspot.com/p/jeddys-blend-testimonials.html?m=1). Unfortunately, nothing is 100% effective for all people. Again, so sorry and I hope you find something that brings some relief to you and your son.
Please log in or create a free account to comment.I make this all the time; a staple in our household. Sometimes I add flax, Chia seeds, and a little bit of ground oatmeal. Now I’m going to have to try raisins!
Please log in or create a free account to comment.Yum! Good ideas Laura!
Please log in or create a free account to comment.This is without a doubt the easiest bread recipe I have ever seen.I’ll try it out when the weather cools. Thanks Jillee
Please log in or create a free account to comment.Hope you love it Judy!
Please log in or create a free account to comment.so I am going to try to half this recipe.. since I have a super small oven. pretty much everything can be halved except for the yeast.. would you use just 1 packet of yeast, 2 packets?? packet and a half?? I made some peach preserves and well I now have to make this bread to try it on..
Please log in or create a free account to comment.Can’t wait to try, I buy this bread all the time. I’ve never made bread using yeast so thi will be a first for me.
Please log in or create a free account to comment.They might be the yelling fans or the silent admirers, but in adopting that fashion trends, they feel to have belong to the
Please log in or create a free account to comment.same group. They are what is known as “kinesthetic” people and usually
need something they can hold onto and feel and possibly even try on. It can be so hard to guess just how cold
or warm it is outdoors by peeking through your window in the morning.
Hi Jill ,
Please log in or create a free account to comment.Seems like it took me forever to get to this point . And there it appeared , a beautiful recipe for English Muffin Bread.I come from a family of six and now there is only myself and my Golden ASHLEY left . My
Mum’s old crinkly recipe like yours still remains and I definitely love yours …. Soon to try it out 1/2 batch . Seems like your asking yourself am I going to have bread from this soup …Thomas’s can’t compare ..my favorite is toasted with only lots of bacon (sandwich) & hot CHOC w/ milk CHOC chips , cassia cinnamon , 1 T ….1/2 &1/2 and whole milk..milk CHOC chips & mini marshmellows on top for flavor & to keep the drip hot .. Thank you for sharing ..The odds were 7000 to 1 that I would have found your recipe ..drop me an email .. I may not pass this way again….LOL
I have NEVER been able to make homemade bread – sticky bread dough and I do NOT get along, and I just didn’t have the patience to knead it, then try to get it off my hand, always adding too much flour to get it so I could handle it, then the bread was too dry. I tried this recipe for the first time yesterday, and I LOVE IT!!! How easy and fantastic it was to just dump everything in a bowl, mix it up a little, spoon it into pans to rise, and then bake it! The bread came out beautifully, though the recipe makes too much for us. Next time I will cut the recipe in half. Thank you, Jillee and your Mom — now I feel like a competent bread baker!!! ;)
Please log in or create a free account to comment.About how long does it take to rise with the rapid rise? Planning to do it tomorrow and wondering about how much time I need!
Please log in or create a free account to comment.Have you tried making the english muffin bread with raisins and cinnamon or blueberries by any chance? I was thinking about trying to make some with different flavors, but am nervous since I am a hardcore recipe follower.
Please log in or create a free account to comment.Hi, Where did you get your bowl for your mixer??
Please log in or create a free account to comment.I have an artisan with the steel bowl. I would love one like that though….
I am just about to make some more of your bread.
It is delicious…
Sincerely,
Nancy Carlson
Hi,
Please log in or create a free account to comment.I just wanted to let you know that I made a batch and they were delicious..My whole family loved it.
I am about to make some more!!
Thanks so much for the recipe.
I wonder how we could make sour dough out of these..That would be really good too!!
Thanks Again.
Sincerely,
Nancy Carlson
I found your Mom’s recipe on your site and tried it, and I have to tell you it is my favorite breakfast bread recipe. Thank your mother, it is wonderful.
Please log in or create a free account to comment.I thought I had found a favorite English Muffin Bread recipe a few weeks ago…then I tried this one. New favorite! This bread is excellent. I make the dough in our bread machine, then dump into the loaf pans.
The only complaint I have is that the dough is so sticky! I just made it for the second time today, and I’ve tried plastic wrap, parchment paper (sprayed with Pam) and it still sticks when I cover it. Maybe the loaf pans I’m using are too small, because the dough is still so wet when it’s done, it spills over as it rises.
Anyway, I tried it for the first time yesterday, dividing the recipe by 4 since I wasn’t sure I wanted four loaves until I knew we liked it. Well, that loaf is almost all gone, so I made more today. This time, I halved it (and rounded up a few of the odd fractions). It filled two of the cheapo aluminum foil loaf pans and they’re baking now.
If I thought that there was something I could add to eliminate the stickiness and keep the excellent taste and texture, I might try it next time. Maybe a little oils?
Thanks for posting!
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I’m definetly hoping to make English muffin bread this weekend so I’ve been looking for a good recipe! This looks great but the only problem is the loaf looks very short. Is this how it turn out or is it just the picture? I’m looking for nice large pieces.
Please log in or create a free account to comment.I am ready to pop mine in the oven at 11p.m. Can’t wait til morning to have some with jam on it!! thanks for a great recipe!
Please log in or create a free account to comment.Hola! Me gustó mucho la receta, pero vivo en Uruguay y no sé cómo calcular la levadura. ¿Cuánto pesa cada paquete? Ojalá puedas contestarme. Muchas gracias!
Hello! I liked the recipe, but I live in Uruguay and I do not know how to calculate the yeast. How much each package weighs? I hope you can answer. Thank you very much!
Please log in or create a free account to comment.I made this today and it was phenomenal! My husband scoffed when I told him that it tastes just like store bought English muffins. One bite and he was sold!
Please log in or create a free account to comment.This bread is wonderful! Making my second batch tonight. It is easy and delicious – you can’t beat five ingredients and delicious too!
Please log in or create a free account to comment.I am wondering since I will be using Fleishmans instant dried yeast. What is the difference in the two for this recipe. I ask because all the other recipes I have seen have baking soda in them.
Please log in or create a free account to comment.Wondering if the water and yeast goes in first, as in the ingredient list before flour? Or water last as in the picture. Turned out great the first time I made it but I can’t remember how I did it. Thanks for the great bread recipe!
Please log in or create a free account to comment.Are you sure that I don’t need to mix the yeast with water first? Really hard to get into the pan, seemed a little dry but still sticky and I used bread flour. Rising now. Hope it works! Baking bread is new for me.
Please log in or create a free account to comment.This is SO DELICIOUS! I just recently found your site by searching Pinterest for English Muffin Bread and made this last night. My daughter and I ate 3/4 of a loaf this morning. Will be making it MANY more times.
Please log in or create a free account to comment.I have attempted this twice and dough is much too thick. What could I be doing wrong?
I am using rapid rise yeast and bread flour, halving the recipe.
Thanks!
Please log in or create a free account to comment.Hi,
Today it was -13 degrees; that’s without the wind, which pushed the temperature into the Siberian range of -45 below zero. The perfect day to try your mom’s English bread recipe.
The bread turned out spectacular! One loaf is already gone. For everyone else who makes this recipe, follow the directions and the bread will be great.
I used all-purpose flour and SAF instant yeast, which rapid-rise yeast. It comes in 1 lb packages and is so much cheaper that buying a jar a yeast or packets at the grocery store. SAF can be purchased online at http://www.webstaurantstore.com/lesaffre-saf-instant-red-dry-yeast-1-lb-vacuum-pack/99915909.html
or at a local restaurant supply store. There are 2.25 teaspoons of yeast in a packet, so you need to multiply that by 3 (6.75 teaspoons or 2.75 tablespoons).
I used four 1.5 quart glass Pyrex pans. The dimensions are 8.5″ x 4.5″ x 2.5″. The dimensions are on the bottom of the pan. Glass pans provide even browning. You can find the pans very reasonably priced at yard sales and thrift shops. I don’t think I’ve paid more than $1. Spray the pans with Pam.
The bread only needs to rise once if using rapid rise yeast. I had heated my oven to 170 degrees, put the pans in, and let the dough rise to the top of the pan, which took about 40 minutes. I didn’t cover the dough. Since it was so sticky, I thought it would stick to a towel.
All four loaves were baked at the same time for 45 minutes.
Thanks for sharing your mom’s recipe!
Please log in or create a free account to comment.Hi can you give the exact ingredients i would use to make one tin i dont really want to make four
Please log in or create a free account to comment.I’ll tell you what I used for one loaf. It came out great.
1 and 1/3 cups warm water
2 and 1/2 cups All-Purpose flour
1 tsp salt
1 and 1/2 tsp sugar
1 and 1/2 tsp Active Dry Yeast
I dumped it all in our breadmaker in the order listed and set it to the dough setting. Once done, I followed the rest of the directions as given. Good luck!
Please log in or create a free account to comment.Hi! I have made this about 4 times now! It’s very very addictive! Thank you for sharing this recipe!
Please log in or create a free account to comment.Everywhere I turn I am so happy to see you and your blog pop up! I really mean that from the bottom of my heart. When i look at Pinterest I find your name and automatically I trust. Thank you so much and for many things. Keep the good work up in all ways! Again thank you.
Ginny
Please log in or create a free account to comment.Started to make this – I LOVE English muffin bread – came back to recipe to double check- no shortening? & WHAT size loaf pans? Mine seem much larger than yours in your pictures.Thanks
Please log in or create a free account to comment.WARNING: DO NOT attempt this using the decorative cardboard loaf pans. The directions on the pan say they don’t need greasing, but not believing that, I greased half and left half ungreased. Both types are stuck to the sides of the loaf and cannot be peeled off. These were meant as gifts for a party tonight, but now I will only be giving the Honey Ambrosia Butter (that is if that solidifies. It has been cooling for over an our and is still in a liquid state). :(
Please log in or create a free account to comment.I have made this for years. My recipe only makes 2 loaves, so I usually end up making at least 2 batches. BUT!!! In my recipe, I can bake it in the oven OR…and this is a really great part!!…..after the 45-minute rising time, I simply put it in the microwave on high for 6 min. 30 seconds. It looks very anemic, but when baked, it is beautiful! Love love love this recipe. I have 6 loaves frozen in my freezer right now which will be used for breakfasts by my Christmas guests!
Please log in or create a free account to comment.Thank you so much for such an amazing recipe!! We love English Miffin bread and this is IT no need to search elsewhere. My mom loved her muffin bread and sadly passed away 6 months ago. Imagine my surprise when I saw your mom’s name was Carole with an “e”, so was mom’s! A gift sent from above, I’d like to think so…thank you.
Please log in or create a free account to comment.Thank you again for sharing this recipe! I made a bunch of it to sell at market and it flew off my table. Even though the ingredients are simple, it produced better results that other recipes I have tried. I’m curious, though, is there such thing as Sourdough English Muffin bread?
Please log in or create a free account to comment.I absolutely LOVE this recipe. I have made it many times already and am making it again today. It freezes beautifully. I like to slice it with my electric knife before freezing. When I go visit my sons I take along some for them. (They live in off-campus housing.) They can take out just a couple slices at a time, when they want toast. This also makes it easy for them to make a great grilled cheese sandwich. This recipe is so easy, and so good!!
Please log in or create a free account to comment.Thank you so much for this wonderful recipe. It turned out absolutely like a piece of heaven in a breadpan. I’m making it for the second time in a few minutes. Just half the recipe. Last batch I sliced, slipped into a plastic bag and froze that way. When I wanted a couple of slices to toast, I’d just insert a butter knife between the frozen slices and they’d easily pop apart. I didn’t have to thaw the whole loaf and would put the remainder back in the freezer.
I ate it every morning for breakfast with PB. My thighs show it, too. :-) My thighs are craving it now, so I better go.
Please log in or create a free account to comment.This was sooooo scrummy!
When you want to bake just one loaf, I did the math and came up with these numbers with success:
Calculated for one loaf: 11 oz warm water, 2 teaspoons rapid yeast, 1/2 Tablespoon salt, 3/4 Tablespoon sugar, 2 3/4 cups AP flour
Please log in or create a free account to comment.Thanks so much for your comment as i want to make just one to :)
Please log in or create a free account to comment.I love love love this bread!!! I usually make two regular loaves and then add jalapeno and cheese to the other two. My family loves it too. I love using it to make cheese toast to french toast and everything in between. Thanks for sharing :)
Please log in or create a free account to comment.Tried your recipe tonight for the first time! Pretty sure we ate nearly an entire loaf already! I may need to go ahead and remove those 2 loaves from the freezer! Very addicting and exactly what I was hoping for with the recipe! Yummy!!! Thanks for sharing!
Please log in or create a free account to comment.Another idea for English muffin bread is toasted with peanut butter and swirls of seedless raspberry jam on top of it, my soon to be 13 yr granddaughter loves it that way.
Please log in or create a free account to comment.My loaves are rising as I type this! How did you “spoon” the dough into the pans? I couldn’t make the dough stay on the spoon – it wanted to stay with the rest of the dough in the bowl! I finally gave up and dug in with my hands and blobbed it into the pans – worked fast and great – and just as I was finishing getting the last of the dough out of the bowl there was a knock at the door! Had to grab a paper towel to open the door :) Sticky is an understatement, but I’ll be having some yummy toast late tonight!!!
Please log in or create a free account to comment.How much yeast is three packets? I’ve never boughten the packets so I have no idea.
Please log in or create a free account to comment.one pack usually contains 2 1/4 tsp
Please log in or create a free account to comment.This is a great recipe. I followed exactly, except that I halved it since I only want to do 2 loaves at a time. It is so simple that I keep thinking I must have forgotten something! I really love this bread and so does my husband. I have one problem though. Once it goes in the oven it always sinks in the middle. Can anyone tell me what I am doing wrong? Please help if you can, because this bread recipe is definitely a keeper but I don’t want to continue serving a sunken bread. It doesn’t look very attractive.
Please log in or create a free account to comment.Mine does the same, but it’s OK and the way it’s supposed to be. If you take a look at the pictures accompanying the recipe you’ll see a rather flat or even slightly concave top on the loaves. Pretty isn’t important here. Taste is. And man oh man, does this ever taste good.
Please log in or create a free account to comment.I forgot to add that sometimes it will fall more than normal because you let it rise too long. Next time bake it before it rises too much.
I have made this recipe several times and my family loves it and so do I. Thank you so much for sharing. This is an easy way to get started in the bread making game. Hope the world treats you well and again, thanks for sharing.
Please log in or create a free account to comment.Jillee (or anyone else who makes this bread) Have you tried adding fruit dried fruit ,nuts ,cheese etc to the mix ? Or using unbleached flour ,rye flour etc
Thanks
Cindy
Please log in or create a free account to comment.The only thing I’ve added is jalapeno and cheese and it was delish!! I think you can really experiment with add-ins. I’d love to hear what you try. Hope this helps :)
Please log in or create a free account to comment.JJillee have you ever added anything to the bread / dried fruit ,nuts ,cheese etc ?
Please log in or create a free account to comment.Jillee Does it make a difference (what difference would there be ) if I used bread flour or all -purpose
Please log in or create a free account to comment.I have it made with both kinds of flour and I didn’t notice a bit of difference.
Please log in or create a free account to comment.I was really excited to see this recipe as it is so very easy and we love fresh bread! Went out and got 4 loaf pans, rapid rise yeast that isn’t out of date (had some in the cabinet that was too old and didn’t want to take any chances), and am now waiting for the bread to rise. Cannot wait to see if all the comments will be the same for our family! We have 2 jars of homemade apple butter that are aching for a home…in our stomachs on fresh bread!
Please log in or create a free account to comment.Jillee…. is there a 12-step program for this bread???? My husband and I are completely and irrevocably addicted to the stuff. Ever since I discovered your recipe, I have made several batches… a new batch about every 2 weeks for the last two months. Some were shared, but many were just plain eaten by the two of us. When I shared a loaf with my parents, my dad commented that the only problem with the bread was I needed bigger loaf pans!!! THANK YOU from the bottom of my heart. This bread truly is the best.
Please log in or create a free account to comment.I’m sorry…there is no 12-step program for my Mom’s English Muffin Bread! You are an addict for life! ;-) Glad you liked it Janet! Thanks for sharing!
Please log in or create a free account to comment.Jillee, thank you for sharing your Mother’s recipe! I made this bread today, and it was so easy, and it tastes WONDERFUL! It only took about an hour to rise. I never have used the rapid rise yeast before. I’m very impressed. I am going to share a loaf with my neighbor, and freeze the other two after they cool. It’s SO good. Thank you again for sharing! I know I’ll be making this again!
Please log in or create a free account to comment.I don’t have the packets of yeast. I have the jar or regular yeast. How much do I use? Thanks!!
Please log in or create a free account to comment.Colleen, my jar of yeast says about 2-1/4 tsp equals a yeast packet.
Please log in or create a free account to comment.I found this post on Pinterest and made it tonight. EPIC WIN! I used 10 cups flour and 1 cup ground flax seed. I’m always sneaking in flax. A wicked awesome recipe.
Please log in or create a free account to comment.Jillee, THANK YOU for this recipe. Made a batch last night and the hubs and I LOVED it. Took one loaf to work to share with my friends and gave one away to the neighbor. Made another batch tonight to share with my mom and sisters. I can’t wait to hear what they think of it. This is definitely a MUST DO recipe.
Please log in or create a free account to comment.I know that I’m a little late with my question, but was wondering if someone could help me with the amount that is in the Yeast packets please as I’m in Australia and can’t buy the same product as the USA. Thank you.
Please log in or create a free account to comment.So this morning went something like this. Read your post about you blog party and saw those awesome looking loaves. I have been wanting to make this kind of toasting bread for a while now. I read it at about 7:30 and was in my kitchen at 8 making them. Handed one to my Mom when I saw her later and one for me and two for the freezer for company next week. Yeah.
Awesome bread.
Please log in or create a free account to comment.Hi Jillee,
Please log in or create a free account to comment.I’ve been following you for a while on Pinterest and was so pleased when you shared Gluten-Free recipes and food ideas that are gluten-free. Could you possibly provide a gluten-free version of this recipe? My kids and husband melt faster than butter on hot bread when I bake anything GF for them. This sounds absolutely scrumptious! Gotta make some of your honey butter ambrosia to go with it.
Love your blog!
Mary
I made this tonight and my oh my is it awesome!!!! My family loves it and it was easy as well. What more could you ask for? Thanks for sharing Jillee! Love it!
Please log in or create a free account to comment.I made this yesterday for our late 4th of July party today. I also made your honey ambrosia
Please log in or create a free account to comment.to go with the bread. Everyone said it was the best treat ever! Thanks for sharing
both of these great recipes. Not one good thing – but two good things!
Wow, what a forgiving recipe! I was halving the recipe and ended up only having active dry yeast which meant letting it rise twice, but that I think I did pretty well even though I’m just not good with bread. I think I’m missing the intuition that’s needed. I also ended up only having 3.5 cups of flour so I made up the rest with Bisquick. It still turned out fab though! I loved it with just butter and with honey. Numm!
Please log in or create a free account to comment.How long does it take to rise?
Please log in or create a free account to comment.Hello. I just wanted to share that made a half batch of this today using my cast iron pan instead of 2 loaf pans, and it turned out fantastic!
Please log in or create a free account to comment.Hi I was wondering if you could add things to this bread rasins etc or cheese ,onions etc to make it savory or sweet ?
Please log in or create a free account to comment.HOLY HANNAH is this good! JUST got it cooled enough to slice and throw in the toaster…munched the heel while waiting for the toast and that was totally yummy…and the toast is divine! Thank you, thank you, thank you for sharing this supremely easy recipe! I will NEVER again search a grocery store/bakery for English Muffin bread again!
Please log in or create a free account to comment.Any idea if I can make this with gluten free flour? I am on seriously craving an english muffin, but being gluten sensitive, and new to the world of gluten free cooking, I’m still trying recipies.
Please log in or create a free account to comment.I have 4 loaves rising. I’m so anxious to taste this bread! I also have ham and beans cooking. What a great supper this will be.
Please log in or create a free account to comment.Does anyone know of a good english muffin bread recipe for those of us who can’t tolerate gluten??
Thank you!
Please log in or create a free account to comment.If you check the beginning comments on page one I’ve seen several discussions & alternatives that they said have worked.
Please log in or create a free account to comment.4 loaves, 5 kids and in only two days I am baking a second batch. So delicious one child exclaimed “never make regular bread again!”
Please log in or create a free account to comment.I’ve made this bread 3 times now and it is to die for!! SO easy and SO delicious!! I now use it for pretty much everything! Hamburgers, sloppy joes, French toast. Cinnamon toast, sandwiches, you name it…EVERYTHING is better when made with this bread!!
Please log in or create a free account to comment.Saw this recipe months ago and pinned it to my “recipes to try board”. Made it today, gave it 5 stars and moved it to my “Recipes to make again” board. It is so easy and so delicious. Thanks for sharing!
Please log in or create a free account to comment.My fav thing to make in my mixer is cake!
Please log in or create a free account to comment.Just made this and it looks wonderfully dense and delicious. Haven’t gotten to try any yet because it’s still cooling. Absolutely easiest recipe for bread ever, and I almost felt bad dirtying my Kitchenaid for how quickly it came together.
Two helpful hints:
1. When you’re dividing the dough, spray your hands with Pam first and the dough won’t stick to your fingers. This makes dividing the dough out MUCH easier.
2. If you prefer gorgeous muffin-esque sliceable rolls, I divided a loaf’s worth of dough in 6, placed them in a greased LARGE Pyrex baking dish, and let them rise as long as my loaf was rising. I smushed them out a little flat after they’d risen, and they turned out fantastic. Sliced lengthwise they will fit in the toaster and make giant english muffins. Also for fans of the heels of bread as it’s like having two heels every time!
Happy baking!
Please log in or create a free account to comment.Jillie, thanks ever so much for sharing your mother’s recipe. When I spied the picture with the original recipe lying on the table I knew that it had to be tried and true. My mom has many of those same typed out and copied recipes in her files. All of which were worth their saving. Your version is spot on and I have given many a loaf away for the holidays…along with a jar of my homemade fig preserves. The best version for me is the regular double rise… There doesn’t seem to be as many nooks and crannies with the fast rise method. I am watching a bowl of dough rise now and am anxiously waiting to smell it baking!!!!
Please log in or create a free account to comment.i have made this wonderful bread. but i was wondering if i could cut them out into muffin shapes? how would i have to change the recipe for them to be rolled out? thanks
Please log in or create a free account to comment.Jill, can I cut this recipe in half?
Please log in or create a free account to comment.yes you can the halved recipe measurements is
2 3/4Cups Warm Water
3 3/8tsp(teaspoon–I have the jar) or 1 1/2 packets of Yeast(Rapid Rise or Normal Active Dry)
1Tbsp(tablespoon) Salt
1 1/2Tbsp(tablespoon) Sugar
5 1/2Cups Flour
Hope this helps :)
Please log in or create a free account to comment.Thank you, thank you! I grew up eating English Muffin Toast at my Grandmothers. In my adult life I looked for it everywhere I went for years. Then one day my grocery bakery actually made it for awhile and I froze extra. Then after moving I lost it again. Until last week I found your Mothers recipie on Pinterest. I made it for our Easter breakfast. I cannot tell you how excited I was this morning to finally have some English Muffin Bread…And I made it from scratch…Wow, what a delight.
Please log in or create a free account to comment.Thanks again,
Pamella
Easter 2013
I tried making this today, and my bread fell when I put it in the oven… HELP….What did I do wrong?
Please log in or create a free account to comment.I have made this bread in the past and just halved it. Put it in 2 regular loaf pans. Well today I decided to do the whole recipe and use some of the disposable pans I had. Let me tell you that 4 of those pans is NOT big enough! I was very close to doing 5 pans instead. LOL I wish I could post a picture of what my bread looks like. It spilled over the edge of the pans and is quite comical. I’m sure it will taste the same just not very pretty. I haven’t pulled it out of the oven yet. Oh and I used active yeast because that’s all i have. Let it rise twice. Note to self get more loaf pans….
Please log in or create a free account to comment.Oh my Goodness Jill. I just made bread!!!
Please log in or create a free account to comment.My mixer would never hold all this so I just mixed all the dry ingredients in a BIG bowl and added warm…125 degrees…water. It was easy to mix with a wooden spoon…and my hands. I am so happy. This is my first bread success. I am definitely not a bread maker, but this turned out exactly like you said it would. YUMMMMMMG French toast for Sunday morning breakfast.
What would the substitution for regular rapid rise yeast out of the jar be instead of 3 packages?
Please log in or create a free account to comment.There are about 2.25 teaspoons of yeast per packet.
Please log in or create a free account to comment.per the jar it says 1 packet=2 1/4 teaspoon so for a halved recipe it would be 3 3/8tsp(teaspoon), for a full recipe it would be 6 3/4tsp(teaspoon). haha I wondered the same thing until I turned the jar around & read :)
Please log in or create a free account to comment.I love love love this bread! I have made it about 4 times in the last 3 weeks. We eat it as breakfast toast, or toasted in the oven as garlic bread. I like to dust my bread pans with cornmeal to give it a nice English muffin-y crunch. I also half the recipe since I only have two loaf pans. Comes out great each time!
Please log in or create a free account to comment.I am really happy that I found this recipe. I couldn’t wait for it to cool completely, I have to admit – I barely made it twenty minutes after I took it out of the oven, but it was delicious! The dough was hard to work with – I used a large bowl and a whisk then a spoon to mix it. It was stickier than any other bread dough that I’ve worked with, but it was worth it. Next time I think I’ll use my stand mixer instead of mixing by hand.
Please log in or create a free account to comment.Found this recipe on Pinterest. It’s in the oven now, and it smells fantastic! I’m not sure I’ll be able to wait for it to cool before taking a chunk. Thanks for sharing the recipe!
Please log in or create a free account to comment.I would love to make this but have no clue where to get yeast. I live in upstate New York (Rochester). My family loves english muffins but haven’t had the bread… would this make muffins?? I don’t have any loaf pans.
Please log in or create a free account to comment.You can find yeast on the baking aisle of any grocery store. I’ve never tried making muffins with this recipe…it might work but I can’t guarantee anything.
Please log in or create a free account to comment.I made this bread yesterday and it is fantastic! I have been trying to bake bread for years and it never turns out. I believe that it’s because I could never get the hang of kneading it for long enough. Anyway, the dough is indeed very sticky after mixing and I let it rise right in the kitchen aid bowl and then again in the bread pans. It turned out amazing and makes the BEST toast as promised.. I have found a new family favorite recipe! Thanks so much for sharing!
Please log in or create a free account to comment.Mine is rising now, super easy to put together. I halved the recipe and it wasn’t nearly as sticky as the picture so I hope it turns out right!
Please log in or create a free account to comment.I made this today and can’t wait to try it. It made my house smell so good.
Please log in or create a free account to comment.Wow…… I love English Muffin bread… and came across this on Pinterest. Decided to try it today (made 2 loaves) and it truly lives up to its name as Wonderful English Muffin Bread. I am a new blogger & can’t guarantee anyone sees my site, but I did blog about the awesome recipe and directed them to you for the recipe. Thanks again for sharing!!
Please log in or create a free account to comment.Just made this recipe; super supr easy and so delicious! Made the full recipe. With just me and my hubs at home now, I’d like to freeze some of the loaves. Anyone tried that? Recommendations?
Please log in or create a free account to comment.It freezes just great!
Please log in or create a free account to comment.looks great! Does this bread freeze well?
Please log in or create a free account to comment.I made this today (half a recipe) and it’s a hit! My husband is from England and was a little wary-they eat crumpets, not English Muffins. This passed the test. The kids loved it, too.
Please log in or create a free account to comment.Thanks so much for sharing this. It will be come a regular in our house.
I bake mine in old coffee cans. Then you have round slices, like traditional english muffins. :)
Please log in or create a free account to comment.What is the quantity of yeast, as i am not using the packet of rapid rise?
Please log in or create a free account to comment.It’s about a tablespoon.
Please log in or create a free account to comment.Have this in the oven right now…smells great, but it doesn’t look quite right. I let it rise for about an hour, it had risen pretty good….does an hour for “rise” time sound about right? I am thinking I might have needed to let it rise more….
Please log in or create a free account to comment.The time it takes to rise can differ based on how warm your kitchen is, but no matter how long it takes you want the bread to be about at the top of the pan.
Please log in or create a free account to comment.I just made this and let it bake while working in the garage. I put it in a round flat bottom metal bowl (bought at the dollar store as a dog dish and washed VERY VERY WELL) and it came out like schlotzskys bread. My husband asked me to make a second loaf (I cut the recipe down to make only one loaf because I didn’t have enough flour to make the full batch). I think I’m going to make this and serve it with agave nectar next time we have a party. YUM!!! Thanks so much for the recipe, and thanks to your mom as well for sharing it with us…
Kari
Please log in or create a free account to comment.This bread was wonderful! Very easy to make and since it makes four loaves so you share with friends and family :). I will be making this again…..soon. Thank you for sharing this great family recipe!
Please log in or create a free account to comment.I think I am going to hate you for this recipe ;-) I have always loved homemade bread but this looks like it is so much easier. Will try it and if I LOVE it, I will then HATE you for giving out this recipe.
Above is just joking – I can feel the pounds packing on – love warm bread from the oven with just butter.
Please log in or create a free account to comment.So the bread is done, and this is the best and easiest bread I have ever made! This is exactly the type of bread I like! I finished baking it and pulled it out of the oven with the family standing around waiting for it LOL We couldn’t wait for it too cool…so we ate one whole loaf (5 of us) before it had cooled all the way…but I had smaller loaf pans so I got 5 out of it :) I am so happy with this, I think I will make this every week :) Thanks again Jillee! And tell your Mom thank you too!!
Please log in or create a free account to comment.So I have my loaves rising right now :) I am hoping they rise anyway…its so cold in my house, but I turned my oven on so that should help :) I had to mix it up in my spaghetti pot LOL but I am very excited about this, if it turns out I may never buy bread again! Thanks Jillee for sharing the recipe!! :)
Please log in or create a free account to comment.Pinned this recipe this morning while hanging out on Pinterest. Immediately went to the store for supplies. I made the 4 loafs. We used one loaf for the Tuna Melts we had for dinner. Let me tell you they were absolutely the best Tuna Melts this family has ever had. Can’t see the other three loafs sticking around for very long!! Thank You and your Mom so very much for this wonderful bread!!!
Please log in or create a free account to comment.I made this today for the first time and it was friggin’ AMAZING!! I halved the recipe and we almost have one loaf gone just a couple hours after it coming out of the oven. We love it!! Thank you for sharing this awesome recipe I will definitely be making it time and time again!
Please log in or create a free account to comment.Wonderful. I halved the recipe and used 1 1/2 cups of whole wheat flour + 4 cups AP flour. I used a good bread knife to slice a piece off after pulling it from the oven. I added a little butter and sprinkled sharp cheddar cheese. I melted the cheese a bit and ate it with a fork. The hubs liked it so much he asked for seconds with ham on it, too.
Thanks for sharing your family’s recipe!!
Please log in or create a free account to comment.Hi Jillee
Thanks for sharing an A-MAY-ZING recipe! It’s my new Saturday morning standby.
Please log in or create a free account to comment.Your recipe is now being enjoyed in beautiful, sunny Cape Town:)
Hello! Made two loaves of this last night and it was AH-MAZING! I had to halve the recipe as I only have two loaf pans…and I did add one tablespoon of salt and two tablespoons of sugar and I’m glad I did as the bread was just the right amount of everything delicious! I thought it might be a bit sweet but instead it’s like this amazing sourdoughy flavor. I toasted slices and added butter and jam and it was HEAVEN! This morning after taking the children to school, I stopped and got ww flour as the hubs wonders if we can make it healthier…so I’m humoring him as I think bread should just be enjoyed…with yummy butter and jam. :) Anyhow – I’m praying the ww version is just as delish. Thank you for posting this GREAT recipe!!
Please log in or create a free account to comment.you added extra sugar and salt? or cut it down to that amount? love sourdough, so just checking to make sure!
Please log in or create a free account to comment.Could some one tell the the exact ingredients you used when halving this recipe? I am a novice bread maker and what to make sure it get the ingredients right; there is only my husband and I now at home so I don’t need 4 loaves. I of course could eat the whole recipe since I love bread but my waist line doesn’t need that much. Thanks for the original post, I can’t wait to make this!!!
Please log in or create a free account to comment.Hi, Becky! I just made this last night and halved the recipe. Here’s what I did:
2 and 3/4 cups warm water
1 and 1/2 packets rapid-rise yeast
1 T salt
2 T sugar
5 and 1/2 cups all-purpose flour
I followed the instructions from there. I noticed my dough wasn’t super sticky so I added about an 1/8 of a cup of warm water and that seemed to moisten it the right amount. I divided the dough into my two loaf pans and baked as stated and it was HEAVEN! A sourdough-like bread and texture that was great toasted with butter and jam. Haha – as I type this I’m tempted to go toast another slice and enjoy.
Good luck! :)
Please log in or create a free account to comment.Second time I have made this recipe. Cannot buy good toasting bread and this is the best ever. Thanks
Please log in or create a free account to comment.Thank you so much for sharing this recipe; it is so good! Like some of the other commenters I didn’t have enough loaf pans so I just used 2 regular sized muffin tins that had 12 in each pan. They cooked for about the same time and cooled much faster than the loaf did. My favorite is with butter and honey!
Please log in or create a free account to comment.Saw this recipe this morning on Pinterest and couldn’t wait. Its baking now. I live the middle of english muffins so I think this will be a win win! Based on the reviews, I guess I don’t have to worry about finding homes for 4 loaves. My house smells amazing right now. :-)
Please log in or create a free account to comment.OK, this bread is awesome! We’ve polished off almost a whole loaf already. So glad I was in a baking mood today! Thank you for sharing!
Please log in or create a free account to comment.I just made this….made 3 regular bread pan sizes plus 2 small ones…..mixed it all, let it rise to top (covered with plastic wrap) be sure to oil the wrap my top started sticking to wrap. Put them in, all on top rack, and cook just like she said and they are gorgeous!! Can’t wait to try.
Please log in or create a free account to comment.Ok… Update….we have eaten a whole small loaf already…..wonderful…..ans Sooooooooo easy
Please log in or create a free account to comment.Holy cow! This was fantastic bread…I halved the recipe and now I wish I hadn’t. Easy and quick enough to make every week. Thank you so very much for this recipe!
Please log in or create a free account to comment.I made this and it was wonderful, very easy and the texture was perfect. I usually never try anything with yeast, but this was so easy, I will make this many more times. Thank you for sharing.
Please log in or create a free account to comment.I wonder if this can be made with cinnamon and raisins? My family loves the cinn/raisin english muffins and I really want to try this…any idea?
Please log in or create a free account to comment.Since I haven’t ever tried that I might not be much help…maybe try Googling recipes for cinnamon raisin bread to figure out how much to add?
Please log in or create a free account to comment.Made this today. Bread tastes great but would never make in my Kitchen Aid again. What a mess!! Too much dough at one time. Next time I would either cut the recipe in half or mix in a HUGE bowl by hand.
Please log in or create a free account to comment.Wow!!!!! I’m upset I only made half the recipe, which only turned out one loaf, but I did use one less cup of flour and added a 1/4 more of water to get it to the “sticky barely mixed” condition. I could have added more flour but was afraid to work the bread to much and it get too chewy. This is by far the best plain old bread I’ve ever had! And I donake very successful bread often. I better with a steak haha. Which brings me to my next point- it reminds me of super yummy steak house bread! But softer! :) I just made grilled cheese with it and it is seriously the best grilled cheese sandwich I’ve ever had, thankstthe bread. Crunchy on the,outside but practically melts in your mouth on the inside! To anyone considering only making half this recipe,as well, my advice, if you have enough flour then make all 4 loaves! you’ll regret it if you don’t!
Please log in or create a free account to comment.I’ve had your recipe for a long time,but made 4 loaves christmas eve, then 4 more christmas day. We have one half of a loaf left. Everyone who came took it home. Easy, delicious bread. Didn’t use the rapid rise and had wonderful results. Thank you for sharing this recipe.
Please log in or create a free account to comment.Thank you! Have a mob coming down after Christmas, and this is perfect!xxx
Please log in or create a free account to comment.I have looked for this recipe for years…..a local bakery used to make this bread….awesome! Going to make some tomorrow! Thanks!
Please log in or create a free account to comment.Jillee,
Please log in or create a free account to comment.This bread is as delicious as you advertised. Thanks for posting it….
I have this bread rising right now – can’t wait for the finished product! Will be gifting with my home made Cara Cara Orange Marmalade – perfect combination! Thank you for posted!
Please log in or create a free account to comment.are the loaf pans the regular sized pans or the throw-away alum. oil pans which are smaller, I think?
Please log in or create a free account to comment.I used the alum pans and it worked out fine.
Please log in or create a free account to comment.Just made this english muffin bread and it was beyond amazing!!!! I will be switching to making this instead of my standard white bread!!! Thanks!!
Please log in or create a free account to comment.Made this today, as I am thinking to give as gifts with Cinnamon Honey Butter……it is easy and fantastic! I followed recipe exactly – used 2 regular loaf pans and 4 mini loaf pans (the kind that are all 4 in the same pan) greased with butter and it worked beautifully! The minis were done about 10 min before the others, and all were golden and beautiful. Awesome, inexpensive gifts! Thank you so much – for this and all the great ideas on your blog. Merry Christmas!
Please log in or create a free account to comment.Hey, thanks so much for sharing this recipe! I just reviewed it on my new blog at http://hippievision.com/english-muffin-bread/.
Please log in or create a free account to comment.Totally my go-to bread now. 5 minutes to whip up, tastes fantastic. I usually make one loaf at a time, since its so easy! Thanks for making my life easier with all your tips, Love, love, love the blog. :) God Bless!
Please log in or create a free account to comment.Oh my goodness! I found this recipe on Pinterest forever ago, and just tried it today! I was running low on flour so I only ended up making one loaf, but it came out amazing!! Thanks so much for the butter and honey tip! I can’t barely stop eating it! Thanks for sharing :)
Please log in or create a free account to comment.Hello from Cranbrook, BC Canada! I just made this recipie and the Honey Butter ambrosiato accompany it, OH GOOD LORD is it delicious!!! Thank you Jillee and your Mom for sharing this! PS Love, Love, Love your Blog! Merry Christmas to you and yours!
Please log in or create a free account to comment.Oh, man, this looks so good. I am going to bake it tomorrow….love bread…..and if this is as easy as the rustic bread recipe you gave…well the best I can say is…THANK you Jillee and Jillee’s Mother.
Please log in or create a free account to comment.Hello Jillee. I love your blog, and pass your wisdom on to friends contantly. I do live in North Dakota, born and raised. Yes I am a little crazy to be living here with our winters. I was interested to see you spent time here and met your husband here. I live in a little town east and south of Bismarck. Keep the wisdom coming. Happy Holidays, and Merry Christmas. What station did you work for??
Please log in or create a free account to comment.I use a very similar recipe, the only difference is that I dust my loaf pan with corn meal after greasing it. this gives the bread another level of deliciousness!
Please log in or create a free account to comment.mmmmmm…. gonna have to do some baking when I get home from work.
I followed your tip on my 2nd batch – incredible!
Please log in or create a free account to comment.How long do I have to let the bread rise? I used Rapid rise yeast..
Please log in or create a free account to comment.Fill your pan 1/2 full and let rise till it reaches the top. Not over the top. How long that takes depends on how warm the surrounding area is. I am in FL and it took approx 1 hr?
Please log in or create a free account to comment.All I can say is wow!!! I made this last night (halved the recipe) and it was so good. My husband could barely wait for the loaves to cool before trying the bread and he said it tasted just like his grandmothers bread. I may just pitch my bread machine now LOL. It was sooooo good with butter and strawberry jelly on it.
Please log in or create a free account to comment.This is absolutely amazing…and so simple! Thanks for the great recipe…can’t wait to check out the rest of your “one good things.” :)
Susan
Please log in or create a free account to comment.I absolutely love this bread as does my family. The simplicity is fab! I’ve used it to make “cheesy” toast and it’s so delicious. Thanks for sharing :)
Please log in or create a free account to comment.Yum-mmo! I made only one ( only one bread pan, only one loaf) I used reg yeast and let it rise twice. I should have just let it rise in the pan, as mine is a bit on the flat side LOL Still tastes great. Easy peasy recipe, thanks so much for sharing!
Please log in or create a free account to comment.I just wan to make one loaf in the bread maker, will that work? What would be the breakdown of the yeast if I did that?
Please log in or create a free account to comment.As I read through the many comments, here’s a few of my own:
1. Oil and solid fats work differently in making things release from pans. For baking, solid fats, like butter, work better than oils for greasing pans, although I don’t remember why.
2. English Muffins are not made in muffin tins. They are cooked on a griddle in what basically amounts to a large round cookie cutter to keep the dough from spreading until it is set.
3. Self rising flour can not be substituted in recipes that call for yeast. It is for so-called quick breads which are leavened by baking powder, or sometimes baking soda.
4. If planning to gift loaves in disposable pans: turn out immediately onto rack to cool, then return to pans once completely and totally cool, or the bread will sweat in the pan and get soggy.
You could just wrap them in waxed paper or parchment paper without a pan, if you wanted. Plastic wrap will work, too, but would tend to soften the texture of the crust.
This recipe sounds wonderful, and now that the weather has finally cooled off, I am planning to try baking my own bread for the first time. This will definitely be the first recipe I try!
Please log in or create a free account to comment.Tried your recipe two months ago and I’m on my fourth batch! I’ve even frozen the loaves and they still taste great when thawed. I’ve added it to my hand-written recipe box, which means it’s a keeper! Thanks for sharing!
Please log in or create a free account to comment.I have glass pans and also larger metal bread pans.
Would the time or temperature change for the glass loaf pans?
How would the instructions change if I was to use the larger bread pan, 9 1/4 x 5 1/4?
Please log in or create a free account to comment.Hey, you mentioned in an earlier comment that you made this with a gf flour, which one? I have some in the oven, made with my homemade gf blend, but I had to add almost 3 more cups of water…hoping it turns out…
Please log in or create a free account to comment.Thank you thank you thank you!
Please log in or create a free account to comment.Other than sourdough bread english muffins are my favorite! But I refuse to pay for them! So theses are perfect! The taste and texture are AMAZING!
I halved the recipe as I only have 2 bread pans and now it’s just me & hubby at home! I let them rise around an hour in one glass and one dark metal pan. I baked about 40 min and then topped with melted butter and baked for another 15!
It is sooooooo delicious is insane! I will be making this ALL the time!!
We can’t thank you enough!
Can you bake all 4 loaves at once? Normally I would only do one at a time.
Please log in or create a free account to comment.Thank you so much for sharing a treasured family recipe!
Please log in or create a free account to comment.I can’t wait to try this recipe!!! It sounds absolutely wonderful.
Please log in or create a free account to comment.Thanks for sharing.
Last time I made this, I followed your recipe and it was amazing! This time I used Whole Wheat flour…and it is also amazing! Thanks, I love your blog.
Please log in or create a free account to comment.I used to have special loaf pan for making English Muffin bread. The loaves came out the size of English Muffins (except being squarish). Unfortunately, somebunny used it for draining oil out of a lawn-mower (grr). Thank you for sharing your mom’s recipe. It sure brings back some memories :)
Please log in or create a free account to comment.This bread is so delicious! It’s become a breakfast staple at our house. Thanks so much for charing the recipe.
Please log in or create a free account to comment.This recipe looks fantastic! Thank you so much for the recipe!
Please log in or create a free account to comment.I want to thank you, your brother and especially your mother for sharing this with us. It is so amazing that I only have to use the one bowl! It is so delicious !!!! like others wanted to know are you able to freeze it i saw it said yes but my question is when freezing is in dough form or is it already have been baked? And agin I want to thank you
Please log in or create a free account to comment.I am very curious about that navy bean soup! Have you shared the recipe, or would you be willing? (I am a newbie here, so if you already did I apologize!) I am going to make this again tomorrow. Since I made it the other month for the first time (a friend of mine gave me the recipe and insisted I check out your blog! Which I am not officially addicted to. Thank you!! :). ) but with moving into our first house I’ve had to put it “on the back burner” (so to say). But I had to come back and get te recipe. I’m craving it now!
Please log in or create a free account to comment.Here you go: https://onegoodthingbyjillee.com/2012/02/by-special-request-my-moms-navy-bean.html
Please log in or create a free account to comment.Thank you Kindly, Kaitlyn! This will cure those winter blues that are bound to rear its ugly head sooner or later! :)
I just made this today and it turned out great!
Please log in or create a free account to comment.Here’s my photo…http://tinyurl.com/englishmuffinbread
Just made this. I halved the recipe to make 2 loaves, but I could have actually used 3 pans. The dough oozed over the side of the two pans that I had – I scooped off the excess and put the glob into a pie tin and baked it with the others. It was ALL good!!! 4 of us ate one whole loaf before it was even cooled – yes, we couldn’t wait. Thank goodness I keep all my knives extremely sharp at all times or that loaf would have probably ended up being dried and used as chicken breading….hhmmmm….more ideas. This is definitely a keeper recipe. I think some of the gifts going out this Christmas will be a loaf of this bread and a jar of homemade Christmas jam and peach butter. My family and I thank you for the recipe
Please log in or create a free account to comment.One of the best bred recipes I’ve ever tried. Thank you for sharing!
Please log in or create a free account to comment.A huge hit with everyone! Thanks to you (and your Mom) for sharing. This will become one of my go to recipes from now on…easy and delicious! YUM!
Please log in or create a free account to comment.Thank you sooooo much for sharing your mom’s recipe, Jillee. The bread is amazing and I’ve shared the recipe with friends & family, who are equally amazed.
Please log in or create a free account to comment.Do you have the measurements to make a single loaf? Really want to make this but don’t need 4 loafs!
Thanks so much!
Please log in or create a free account to comment.Wow. Jillee, I can hardly wait to make this recipe, my husband loves English Muffins and it will really surprise him, cuz I have not bread in ages! Only 2 here, to eat it so happy it will freeze. love your blog…..
Please log in or create a free account to comment.Thank you for posting this recipe. We are one of those severely struggling families. I only had the basic baking supplies and a couple packs of Ramen soup left and still 4 days til payday. My kids were starving and complaining their bellies hurt. In my vampid tearful search of something, anything, I could make with the little bit of ingredients I had on hand, your recipe was like a ray of light from God. I quickly assembled everything and whipped up a batch. THANK YOU SOOO MUCH! This will feed my kids now until payday. YOU ARE A GOD SEND for me today!
Please log in or create a free account to comment.Can this recipe be used in a bread machine?
Please log in or create a free account to comment.I’ve never actually made it in a bread machine but I saw one comment from someone above who said it did work in their bread machine.
Please log in or create a free account to comment.how many slices per loaf does this make?
Please log in or create a free account to comment.I think it would depend on how you slice it. I have an old electric knife that I used and probably got 8 slices. I don’t have a serrated knife, but if you do, you could use that. Hope that helped.
Please log in or create a free account to comment.This is one of the most delicious breads I have ever made. Even with my lousy measuring, it turned out super. I wasn’t sure how old my yeast (bulk purchase) was, so I added almost twice as much as the recipe called for. Then, I added about 1 1/2 teaspoons more sugar. That solved the double rising issue. I had the big tupperware bowl that I put the bread into for rising. It actually raised the lid off. With all the additions, my dough didn’t seem as wet as the pictures Jill posted, but it was insanely delicious. We found it makes good hot sandwiches, but honey and butter is the best. So many thanks to Jill, her brother Kevin and her mother for sharing this.
Please log in or create a free account to comment.Oh my gosh! We go through many, many loaves of English Muffin bread at our house, just bought 5 loaves yesterday!! My families favorite. I am going home to try this out tonight, can’t wait. My husband has cravings for english muffin toast with peanut butter! Wish I had seen this yesterday. I can already see this is going to be one of the special recipes taped to the inside of the cupboard door so that we can easily find it at all times!!!
Please log in or create a free account to comment.THANK YOU!!
I cut the recipe in half and added 2 tablespoons melted butter and mixed half milk and half water for my liquid…Oh my gosh…this stuff is wonderful…the butter gave just a perfect flavor…i had made homemade jellies yesterday, mulberry, plum and orange…and this was perfect to sample them with this morning…I used 4 mini loaf pans for mine…it was perfect…thanks so much for a wonderful recipe…
Please log in or create a free account to comment.I just made this and it met all of our expectations. Years ago we could buy this bread at our local grocery store and suddenly it was gone. Thanks soooo much to you and your mom for the recipe. I used 2 91/4 x 51/4″ pans and 1 med. size mixing bowl because I only have 2 pans. Worked fine. In my opinion the cornmeal is necessary both for texture and easy release.
Please log in or create a free account to comment.Fabulous and easy! I made it last night and served it toasted with chicken ala king poured over it! Delish! We had toast with jam for breakfast, such a treat! Thank you so much for the recipe!
Please log in or create a free account to comment.I have 3 loaves rising (I have large loaf pans)… hoping it turns out like I expect, I buy English Muffin bread all the time and Love it… if I can make it at home it would be awesome because I pay $4.85/loaf
Please log in or create a free account to comment.I just got finished making this bread. This was my first time ever making bread and I’m so shocked at how easy it was!!! I can’t wait for my husband to come home in the morning to the smell of fresh bread in our home.
Please log in or create a free account to comment.The smell of it baking in my house was/is AMAZING!!!!! We are excited to try it once it cools. I would like to make my hubby a breakfast sandwich with this bread in the morning with a cup of hot cocoa! I don’t know how I stumbled across your site or this recipe but I’m sure glad I did!
I found your site while looking for homemade detergent – thank you very much!! Anywho, while looking things over, I also came across your Mom’s English Muffin Bread. Had to try it! Well, to say it was good is a total understatement… we loved it!! Hubby and I sat down and ate a loaf together with peanut butter :) I gave my SIL a loaf, took one to my Son and DIL and they all loved it. We are hoarding the last loaf for ourselves… until I can make more. Thanks so much for sharing! Also just found your crockpot yogurt recipe and can’t wait to try it. Keep up the good posts!
Please log in or create a free account to comment.I have made bread off and on for over 35 years. I have to tell you that this is not only the best bread recipe that I’ve made, but it is nearly foolproof! A novice could make this. My husband loved them! I told my husband, “you know what I would do differently the next time I make these?” My husband answered, “what?” I said, “Nothing!” Thank you for sharing.
Please log in or create a free account to comment.I totally agree with that statement… I think it is also Foolproof!! It is just amazing and hubby and I just love it!
Please log in or create a free account to comment.Made these today using whole wheat flour. Yummy! Thanks for sharing the recipe!
Please log in or create a free account to comment.So I quatered this recipe and then baked in muffin tins for 30mins instead of 45mins. It turned out great except it was really salty. I would definitely make it again but take out the salt and maybe experiement with whole wheat flour.
Please log in or create a free account to comment.Got this recipe from pinterest & thought hrmm simple easy bread, must try. Well I took that challenge on yesterday. LOL Challenge #1 only had 2 regular sized loaf pans & 1 smaller wider one not the 4 as recommended, Challenge #2 trying to half the recipe then boo-booing and adding too much water, Challenge #3 not a big enough bowl LOL BUT after all those challenge’s I ended up with 3 loaves of GREAT english muffin bread. Oh my gosh this is soooo delicious toasted–I fixed up some slices this morning to see what I liked best; just toasted w/ butter, butter & honey, cheese, & or peach jam. Well after testing a half slice of each I must admit your toasted with butter & honey and my cabot seriously sharp cheese were out of the best–VERY DELISH thank you for sharing this recipe!! Even my new sister-in-law loves it :D
Please log in or create a free account to comment.Sooo made some more & this time I halved the recipe–yes I know bad mistake because I know it will be all ate up with in easily the next 24-48hours. Thank you soooo much for sharing this wonderful recipe. For all those reading through the comments & trying to figure out measurements for halving AND also if you have a jar instead of packets here ya & hope it helps! :)
Halved Recipe
Please log in or create a free account to comment.2 3/4C(cup) Warm Water
3 3/8tsp(teaspoon) OR 1 1/2 packets of Rapid Rise or Regular Active Dry Yeast
1Tbsp(tablespoon) Salt
1 1/2Tbsp(tablespoon) Sugar
5 1/2C(cup) Flour
I made this bread a few days ago….amazing! Since I do not have a large freezer, I gave a loaf to my son’s family and my daughter’s family. I even received a text from my granddaughter about how much she LOVED the bread. A big hit with all….warms my heart to share with my chicks. BTW, hubby was happy,too!
Please log in or create a free account to comment.I had my doubts about this bread. No fat, milk or eggs. I thought it would be bland. Plus I rarely eat English muffins, not a fan. My DH had put on a pot of fifteen bean soup so I thought I would try it. I only made one and my yeast was a couple weeks out of date but it turned out fine. I was surprised at how light it turned out. Easy to make and tasty. Thanks for the recipe.
Please log in or create a free account to comment.LOVE this bread!!! Sending some love from pinterest!
Please log in or create a free account to comment.I made this yeasterday. So very easy and so very good!
Please log in or create a free account to comment.Thank you for such a great recipe.
There is a god! I just made this and my house smells delicious. It looks just like the pictures! I am so bread challenged and have tried many with no luck! I am making for a friend who has shattered her knee along with homemade soup.
Please log in or create a free account to comment.I have made this several times and everyone loaves it. THANK YOU SO VERY MUCH FOR SHARING
Please log in or create a free account to comment.Mmmmm… The first time I made it I halved it, but used all purpose flour. Yummy!! Today I made it again but with Multi-grain flour — yummy again!!! What a great recipe! I wish my mixer would fit the whole recipe, but half will slow us down on the eating (a bit). :) thanks for the great recipe!! :)
Please log in or create a free account to comment.I have tried a few bread recipes in my day and all have been a massive failure, so I had pretty much given up on ever making homemade bread (which is practically a law in my family, everyone makes homemade bread except me!). Most recipes were fairly complicated, steps that I’d mess up (probably due to chasing two young kids around while I’m trying to bake). I saw this, and thought “I dont think I can mess this up, its all one step basically and then it rises and then you bake it!”.
So here I sit, waiting on it to rise and thinking that this was far too easy – I must have done something wrong LOL! Not sure how long it has to rise for but I’ll keep my eyes on it.
Oh, and I didn’t have a mixer like I noticed others saying – I mixed it by hand with a mixing spoon and it was easy. If I do this once or twice a week, I’ll be getting a great arm workout thats for sure :)
Can’t wait to see how it turns out! Thanks for the easy recipe, and the step by step photos (wish ALL recipes came with that).
Please log in or create a free account to comment.Do you know if you can safely halve this recipe? I only have 2 bread pans!
Please log in or create a free account to comment.I absolutely love english muffins!! I really want to try this recipe, yet I am not sure I will. I just can’t bake bread. I have tried and tried, yet I always fail. I can make quick bread, yet if it calls for yeast I am usually just wasting my time. I would hate to try and make this and find another failure as I am drooling for it!!
Do you have a good recipe for ham and bean soup? I really would love to make some of that too!
Please log in or create a free account to comment.I made this last night and it was hard but I waited til this morning to try a slice…or TWO! I LOVE IT!!! I will definitely be making this on a regular basis!! Thank you so much for a fantastic recipe!!!
Please log in or create a free account to comment.Made this and passed some along to my friends… verdict delicious. Question… can I substitute whole wheat flour for any or all of the bread flour?
Thanks
Please log in or create a free account to comment.I’ve never tried the whole wheat flour…but I don’t see why not!
Please log in or create a free account to comment.Hey Jillee!
I just discovered your blog, thanks to the miracle stain remover for those lovely yellow armpit stains…it totally worked by the way! Awesome.
I try to make all of our bread products, and I can’t wait to give this recipe for the English muffin bread a try! I am wondering though if you think it would work the same with INSTANT yeast. That is usually what I use when making bread, because it also doesn’t require a first rise. It doesn’t come in packets though, it just comes in a large package. Any idea if I could substitute this kind of yeast, and if I would use the same amount?
Thanks so much!!
Please log in or create a free account to comment.I made this bread tonight.. and oh my word!!! I love it…It was so easy and quick.. I wanted to make 2 loaves but ended up making four… this will be my go bread from now on….. thank you for sharing
Please log in or create a free account to comment.Has ANYONE tried this in their bread machine? I have a machine that makes a 2-lb loaf. If so, please share the measurement using recipe listed? Thanks a million!
Please log in or create a free account to comment.Has anyone used the small disposable loaf pans? Just thinking of gifting friends with little loaves, but wasn’t sure if just dividing it among little pans would be a good idea for texture, etc.
Please log in or create a free account to comment.I only had 3 regular loaf pans but have 2 small “gift” loaf pans so I used all of them. It turned out just fine in all the pans – I would probably give the disposable pans a generous coating of whatever you grease your pans with so the bread doesn’t stick in them.
Please log in or create a free account to comment.do I cover the bread while it’s rising? I have nver made homemade bread before.
Thanks
Please log in or create a free account to comment.I did.. it turned out great.. cover with a damp cloth
Please log in or create a free account to comment.Do you know if this is similar in nutrition to the english muffins?! Like fat and calorie wise?? Thank you! ITS DELICIOUS!
Please log in or create a free account to comment.Can’t wait to try this recipe. We love it when we can find it in selected bakeries.
Please log in or create a free account to comment.Ah! I just made this recipe, and I cut it in half, as I only have 3 loaf pans. And I should have split it into THREE loaves. I let it rise twice, as per the written instructions, since I just have regular yeast. And it got WAY too big, and overflowed in my (just cleaned) oven! The loaves are still in the oven and I expect them to taste phenomenal, but it’s good to know that I can split the half recipe into THREE and not TWO. :) Thank you!
Please log in or create a free account to comment.I’ve made this several times my family LOVES IT!
Please log in or create a free account to comment.But let me help clarify a couple things.
1) if you use yeast that is not rapid rise you should:
a) dissolve it in the warm water (bloom) before adding the rest of the ingredients.
b) allow it to rise once in the bowl first, then add it to the load pans and rise again.
One last tip, yeast in a jar vs. prepackaged. There is about 2 and a 1/4 teaspoons per package of RR yeast. You would need about 6 and 3/4 teaspoons for this recipie if you use yeast from a jar.
Thanks for sharing this awesome recipie! My son loves to make it with me! (he’s also 6!) it’s so delicious and everyone always asks if I have any when they come to my house! ;-)
I just made this recipe- loved it. I didnt have that many loaf pans so I bought some at Walmart. I found out they are ‘small’ size and this recipe calls for 4 big-size loaf pans (or maybe medium) at any rate it was overfull and I had to use 6 of the small loaf pans.
Please log in or create a free account to comment.Finally got my pans bought over the weekend so I made 4 loaves of this just a few minutes ago. It was so easy that I feel like I must have done something wrong. I’m still waiting for it to rise but I don’t think it’s going to take the full hour to do so. I can hardly wait to see how i9t turns out. Thanks for sharing this amazingly easy recipe for homemade bread. I can’t wait to impress my hubby when he gets home. :)
Please log in or create a free account to comment.Making this recipe for the 3rd time – I will have to feature you on my blog because it is AMAZING!!!
Please log in or create a free account to comment.My Grandson and I made this today, it was wonderful. Thank You for sharing.
Please log in or create a free account to comment.I made this yesterday and omgsh! it’s AMAZING good stuff! I halved the recipe and only made 2 loaves for a couple of reasons. 1) I didn’t have a big enough bowl to hold & mix all the flour in and 2) I wanted to use our countertop bake/convection/rotisserie oven instead of my large oven to keep the heat down in the house during these hot days. They turned out perfect! I wasn’t sure if I’d like the regular loaf pan size vs the larger loaf but I do. It fits in the toaster perfectly. I kept one loaf and gave one away as a gift. I’ve been having with butter and honey, my husband had his as his favorite bacon/egg/cheese sandwich and loved it! I’ll be making 2 more loaves this week, I’m sure. Thank you for sharing such a wonderful recipe. I LOVE it and I agree, won’t need to buy English muffins anymore. OoOo, & I just remembered, I make a savory breakfast bread pudding that uses English muffins…I bet it would be fantabulous using this bread instead – I’ll have to try that!!
Please log in or create a free account to comment.Hi! This looks wonderful & I would LOVE to make it, HOWEVER I do not have nice Kitchen aide mixer.
Please log in or create a free account to comment.Can I use a normal hand help mixer for this?
Hey Faith – I just made mine with a wooden spoon – it comes together to quickly that I don’t think you’d even have to dirty up your hand mixer!
I got the idea from the actual post: “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.”
Please log in or create a free account to comment.Alls I can say is WOW!!!! Delish!!!! So good girl!!!!
Please log in or create a free account to comment.This looks so delicious! I am gluten free so I just had to convert this recipe! Here is what I came up with :
Please log in or create a free account to comment.http://angelstitchembroidery.blogspot.com/2012/08/off-topic-tuesday-gluten-free-english.html#
Of course, you get ALL of the credit for the original recipe plus a couple of links. THANK YOU! It is so delicious and easy, this is soooooooooo much better than any of the g/f breads that I find in the grocery stores. And so easy too.
Any idea what is the calorie count and serving size for this glorious looking bread?
Please log in or create a free account to comment.I think I’m going to have to try this in the small loaf pans. Wrap 1 or 2 in bag or basket with a small jar of jam, jelly or honey and you have a wonderful gift for neighbors, co-workers, etc.
Please log in or create a free account to comment.My friend gave me a loaf of this bread and OMG wonderful. Can’t wait to make my own. I’m wondering have you ever made it in a muffin tin instead of a load pan?
Please log in or create a free account to comment.Made this yesterday. It’s sooooo good!!! I only made one loaf. So sad it’s gone already.
Pinned it, shared it on FB too:D
Making more tomorrow. I won’t be buying English Muffins again. Nothing will ever compare.
Thank you for sharing!!!!!
Please log in or create a free account to comment.Just made this bread and it didn’t turn out like I expected. It’s quite heavy. I tried to make only one loaf because I have only one pan so my measurements were probably off. Going to buy more pans and make a full recipe even if I have to give it away! Just for clarification, I don’t have to dissolve the yeast and sugar in the water first, right?
Please log in or create a free account to comment.No you don’t need to as long as you’re using rapid rise yeast. If you’re using regular yeast then yes you need to dissolve the yeast first. :-)
Please log in or create a free account to comment.If you are cutting this recipe in quarters you will for sure mess it up. you cannot just cut recipes in half or more that are baking recipes. measurements will be very different. That was probably the problem.
Is there anyway you could post a recipe for only one loaf… It looks delicious but I do not have that much flour and I use regular yeast. Sorry, not great at the math thing… :)
Please log in or create a free account to comment.Scroll to the last comment I just posted the measurement for using regular yeast.
Please log in or create a free account to comment.I just made today, and it is AWESOME! I did coat the pans with corn meal as one commenter mentioned, it adds a great crunchiness. This is definitely a keeper!
Please log in or create a free account to comment.I just made peach preserves and this will do nicely for breakfast one morning!
Please log in or create a free account to comment.Oh My Goodness! I just made a batch of this bread and it’s WONDERFUL!!!!! I love it, so delicious and so easy. Unbelievable. I’m going to send one loaf nicely sliced along with some butter, honey, grape jelly, and strawberry jam to a couple just home with their new baby. Also for two of the four loaves I added cinnamon and raisins and that’s scrumptious too. Thank you so much for sharing this recipe. Did I say it’s soooo good?
Please log in or create a free account to comment.I grew up eating this bread. My grandmother always makes it for me. She has been making it for as long as I can remember. It is my all time FAVORITE bread, hands down! She is coming up to visit in a few months and we are going to make a couple loaves with my kids (tradition) I cant wait!
Please log in or create a free account to comment.Just pulled it out of the oven and could not wait. Delicious with my homemade cherry jam!!!
Please log in or create a free account to comment.I didn’t (couldn’t) read through all the comments, but do you have any way to make the recipes printable? Or am I missing it?
Please log in or create a free account to comment.Highlight the recipe section shown in center of post called Carole’s English Muffin Bread. Right click on your mouse and choose copy command. Open your word processing program. On blank page, right click and select paste command. Save the file.
Please log in or create a free account to comment.Can’t wait to try the recipe! I don’t have 4 loaf pans though – would a bundt pan work??
Please log in or create a free account to comment.My first attempt at making bread and it was a success! I toasted it, spread butter on it and slathered it with homemade strawberry jam! Even better is when my hubby tasted it he said it taste like his mother’s bread! This touched my heart cause I didn’t get her bread recipe before she passed away and now I’m glad this recipe entered my life. Kiss your mom for me!
Please log in or create a free account to comment.can i use self rising flour?
Please log in or create a free account to comment.I made this today and it was very good! To answer the questions about rising: I didn’t have quick rise yeast, so I did the double rise method. The first rise took 1 hour. For the second rise I heated the oven to warm to speed up the process, so it only took 30 minutes. I would say that you should expect the rise to take 45 mins to 1 hour depending on how warm or cold your house is. Good luck!
Please log in or create a free account to comment.Just had to share a cute story. I’ve made this several times & always share with family/friends. Made a 1/2 batch last nite (short on flour). My 6 yo grandson said this morning-Oma, please don’t give away all our bread this time. LOL. Our fav way to enjoy it is with butter, garlic powder & parm cheese under the broiler till toasty, DIY Texas Toast. Thanks to you & your Mom for sharing the recipe!
Please log in or create a free account to comment.That IS a cute story! Thanks for sharing Linda.
Please log in or create a free account to comment.I just made this!!! my first ever from scratch bread recipe!! they came out beautifulllll !!
I only made 2 loafs though, had to half it and worked great
2 3/4 C warm water
Please log in or create a free account to comment.1 1/2 packs of the yeast
1 Tbs salt
1 Tbs + 1 1/2 tsp. sugar
5 1/2 C flour
( in case someone was wondering :) ) THANKS SO MUCH FOR SHARING ONCE AGAIN <3
I liked the idea of using whole wheat so I decided to half the recipe and I used 1/2 white and 1/2 whole wheat. Thought this might be lighter than just using all whole wheat. It’s rising now…I’ll let you know how it turns out! Hoping for the best!
Please log in or create a free account to comment.I made this wonderful bread today and it was so simple and so incredibly good. I just used a big bowl to mix it in and it worked great. Thank you so much for sharing this recipe.
Please log in or create a free account to comment.My kitchen smells wonderful while the bread is rising. I can’t wait to get to the finished product! We have house guests coming tomorrow and they buy English Muffin bread all the time. It will be fun to see their reaction. Thanks for sharing!
Please log in or create a free account to comment.Hello. I really wanna try this recipe, however, I’ve never made anything with yeast. If I use the rapid rise, how long would I need to let it rise? An hour or so? I read though the comments and I did see several people ask but I didn’t see the answer. I don’t want to go out and buy the ingredients and mess it all up and waste the items and money. Thank you.
Please log in or create a free account to comment.I’m looking forward to making this tomorrow and sharing 2 loaves with my inlaws who are having some house guests in a few days. I use rapid rise yeast in the jar (I make pizza dough and regular WW bread weekly or more). I’m sitting here staring at the jar and trying to do the conversion from packets to the jar- thankfully its on the label
Please log in or create a free account to comment.This is absolutely the best tasting English Muffin bread ever! I was a little nervous making it, but it went so smoothly, I won’t hesitate to make it again!
Please log in or create a free account to comment.OH MY GOSH – this is absolutely the BEST toast EVER ! The only reason I stopped eating it was because my husband was in the room and I knew that he would wonder how I ate an entire loaf on my own ! Other three are in the freezer. So yummy
Please log in or create a free account to comment.This is the most amazing bread ever! Used to buy this at Wally World, used to. Never again. Easiest bread I’ve ever made! Taste is unmatched by any store bought brand of English Muffins! I used 8 cups of all purpose flour and the rest just Pillsbury Bread Flour. Greased my loaf pans with Crisco and used yellow corn meal to coat them. Out of 4 loaf pans I used only 2 were identical and non-stick. Used one smaller dark non-stick one and one glass one. Put light flour sack dishtowels over two at time to rise. Took about an hour to rise. Baked all at once and the bread is out of this world!!! Just topped mine with butter and homemade blueberry refrigerator jam that I made a few days ago. Amazing!! Thank you so much for sharing your mom’s receipe with us! Making 4 more loaves now for family and neighbors. Love, love, love this bread!!!
Please log in or create a free account to comment.Sorry, meant used only two loaf pans that were identical…. lol
Please log in or create a free account to comment.Two thumbs up!! I made this recipe yesterday and it turned out great! My mother used to make home-made English muffins for us every Christmas before her stroke. My nephew called them “circle bread”! They were so good.. My sister and her son began making them from our Mother’s recipe and I joined them a couple of years ago. We do this a few days before Christmas. It’s an all-day affair–very labor intensive and time consuming, but SO worth the final product! As you can imagine–the muffins are gone in just a few days. So this bread is a perfect “fix” for the rest of the year!! So excited to have run across this recipe. I, too, sprinkled some cornmeal on tip of the loaves after spooning the dough in the pans, because that is included in the muffin recipe. Getting ready to make eggs and bacon for breakfast to eat along side the toast. Yummy!!
Please log in or create a free account to comment.Yay for “two thumbs up”! :-)
Please log in or create a free account to comment.I just made this bread this morning and it is incredible how easy and good it is! I halved the recipe because I only have two bread pans and I did use two full packets of the rapid yeast because I had two that were a few months past the date on them. The bread still turned out great though it does have a bit of a yeast flavor but that is fine with me.
Thank you for sharing this with all of us, this is a recipe that is a keeper and one that I will pass on to my daughters as well.
Please log in or create a free account to comment.You are very welcome Crystal. So glad you liked it! :-)
Please log in or create a free account to comment.I was wondering if I could toss 1/2 of the batter in the fridge while I let 2 loaves rise and then when they go into the oven, take it back out to go to room temp, go into the pans when they are free of the loaves they just baked and then let it rise the 2nd time then? Does that make sense? I would like to make 4 loaves at once, but like most folks who have commented, I am limited by the number of pans I own. :)
Please log in or create a free account to comment.Hi Lisa….that actually sounds like it would work just fine. Please let us know it turns out. :-)
Please log in or create a free account to comment.So glad I came across this recipe! Use to make this years ago and give them out as gifts at Christmas. Everyone loved it and it’s so easy. I agree, with butter and a smidge of honey or jam….perfection!
Please log in or create a free account to comment.Made this bread on Friday and all I can say is YUMMY!!! I normally eat an English Muffin each morning for breakfast, now this is my breakfast of choice…Thank you so much
Please log in or create a free account to comment.Well…my loafs were ok…tasty enuf to eat. But I found a recipe further up on the comments page, so Im gonna try that recipe another time..Does anyone have an easy recipe for English toasting bread, I thought this was for that kinda of bread….these are english muffins! One that doesnt need kneading….!
Please log in or create a free account to comment.I did a mix of all pourpose flour and whole wheat flour and found came out REALLY dense but still tasty. I also pre cut the loafs and put them in the freezer so I could grab just a few at a time (4 loafs is alot for one person:) ) I pulls a couple out this morning and they tasted fine!
Please log in or create a free account to comment.What went wrong….? I dont have an Oster mixer, so I used my hand mixer….it turned out like icing but very sticky…I spooned it into 2 loaf pans, quarter way to the top….it double in size and ran over the top….so I spooned some into muffin pans(only have two loaf pans)…I even 3rd the recipe…3 2/3 C warm water,2 pkg rapid rise yeast, 2/3 tsp salt, 2 Tblsp sugar and 7 1/3 C all-purpose flour. They are in the oven as I write but look and feel like two bricks…what did I do wrong? Was it the conversion of the recipe? I wasted all that flour!
Please log in or create a free account to comment.I’m sooo glad you shared this! I just made it and it turned out great! I halved the recipe, using 4 cups of wheat flour and 1 1/2 cups of white flour. For about $3 I now have 20 days of English muffin bread versus the 6 I would have for $3 if I bought them from the store. :D Also, for everyone wondering if you could use muffin pans, I only had 1 loaf pan, and 1 pan with the 8 mini loaves, and it worked perfectly. So, I would imagine it would work with the muffin pans if you wanted them round. I’m definitely going to make this again (I’m a college kid so easy+portable+cheap=GREAT for me!) and I think next time I’ll try the muffin thing.
Please log in or create a free account to comment.Thanks again!!
(I don’t have a mixer, so I did it by hand. Perhaps that was the problem?)
Please log in or create a free account to comment.I didnt have a mixer and did it by hand and mine worked
Please log in or create a free account to comment.Your house may not have been warm enough for it to rise, your water could have been either too hot or too cold – hot kills the yeast and too cold doesn’t get the yeast excited enough to do anything. I get my tap water to the temperature I would like for a bath and it has always worked for me. My house wasn’t really warm when I made my loaves so I turned on my oven for a little bit, turned it off and put the loaves with the rising bread on top, covered with a tea towel. Took 45 minutes for it to rise and turned out awesome.
Please log in or create a free account to comment.I don’t know what I did wrong – but this did not turn out as planned! I’m not an amazing cook – but I can generally follow directions. I had rapid rise yeast, and as far as I can tell, I followed all of the other instructions as well. The dough was even sticky like you show…but after 30 minutes it hadn’t risen at all. I went ahead and baked it (Because what else was I going to do? lol) And it is bread-like but doesn’t look at all like your pictures.
Please log in or create a free account to comment.I have NEVER attempted making bread and am considered a pretty good cook. I this a whirl and have to tell you; I can’t keep it in the house! I make it once every two weeks and freeze 3 loaves at a time. My husband, son-in-law and five year old grandson were on their way to camp one weekend,
the adults smelled yeast, turned around and saw our grandson gnawing on a loaf I had sent up with them. My sister and niece from California were visiting and that is all they wanted to eat!
Love it, thank you for sharing!
Please log in or create a free account to comment.Thank you so much for this! We are happily chomping on this and my kids think it’s dessert! Love it!
Please log in or create a free account to comment.Ok, I just sliced up one of my two loaves (I halved the recipe), popped a piece in the toaster and ate it with butter and homemade wine jelly and it is friggin’ DELICIOUS!!!! 5+++ stars for this recipe!!!!
Please log in or create a free account to comment.I was so excited to see this on Pintrest! My mom used to make this all the time when I was young, but has lost the recipe. I can’t wait to make this and surprise her.
I love old handwritten recipes too. I came across this site that tells you how to have your recipes copied onto dishtowels. Thought I would pass it along: http://blog.spoonflower.com/2012/07/turn-recipes-into-tea-towels.html
Please log in or create a free account to comment.This looks lovely, bread making isn’t one of my skills but I’m going to give it a go! Could you please tell me the weight of yeast to use? I don’t know how much is in a package of the yeast you use. Thanks.
Please log in or create a free account to comment.Hi Kelly….
1 package or envelope of dry active yeast is equal to 2-1/4 teaspoons. I’m not sure why. :-)
I hope you like it as much as we do!! Let me know how it turns out. :-)
Please log in or create a free account to comment.I made this the other day and it is wonderful. I cut the recipe in half because I only have two loaf pans, but I may need to buy a couple more because we went through this bread fast. It makes fantastic open faced sandwiches and melts.
Please log in or create a free account to comment.I have made English Muffin Bread alot. I always sprinkle cornmeal in the greased pans and alittle on top of dough. After raising in the pan, I put it in the microwave–one loaf at a time and cook on high for 6 1/2 minutes.
Please log in or create a free account to comment.This is an amazing recipe! Can you please
Please log in or create a free account to comment.tell me what you use for a gluten free substitution?
I would love to know what to use for gluten free flours as well. Has anyone tried it gluten free?
Please log in or create a free account to comment.I love this gf flour blend and I have substituted it cup for cup in non gf recipes. http://www.littlenaturalcottage.com/shoshannas-gluten-free-flour-mix-recipe/ Making this bread today and waiting to see how it turns out.
can’t wait to make this. i have two loaf pans but also have a pan that has 12 small “loaf” shapes on in! so going to use that, its perfect for my husband to grab a quick breakfast ar 5 am and will be eaier to store! i have a bread maker but all the ingredients takes to long this sounds faster to make, with a one year old not much time in the kitchen! thank you for sharing.
Please log in or create a free account to comment.Hey I made this yesterday for today’s breakfast, and my mom is asking me to make more frequently!
Its taste is the best ever<3
Thanks!
http://oi49.tinypic.com/vheych.jpg
Please log in or create a free account to comment.Hey, I found this recipe on Pintrest about 2 weeks ago. Since then I have made 10 loaves of this amazing bread. It is soo good with butter and honey but I also grilled it in my panini press with nutella and strawberries. It also freezes really well. Thanks!
Please log in or create a free account to comment.I halved the recipe and got 2 lovely loaves. I used FLEISHMAN’s Yeast (I have a 1 lb pkg – kept in the fridge). I forgot to let it rise once, then again. It only rose once. It came out just fine!! I love the idea of putting my own cinnamon and raisins or whatever else I want. And especially NOT having to buy English Muffins. Hug you mom for me! And thank you so much for sharing such a useful recipe for us english muffin lovers!
Please log in or create a free account to comment.Now if only I could make it smell like salt-rising bread, it would be perfecto! That’s a very tough bread to perfect and bake. I’ve tried for years, with dismal results. No one has heard of it here in N.C.
Thanks again!
I made this last night and it is wonderful. I made a half batch, then spooned half the dough into a loaf pan, and to the other half dough, I added just a tad more water and a 1/4 cup dehydrated onions. Delish! Thanks so much for this great recipe.
Please log in or create a free account to comment.In case anyone’s curious as to what a half recipe’s measurements are (for those of us with only 2 loaf pans) is, I entered it into a recipe converter & used the info on the Fleischman’s rapid rise yeast packet saying 1 packet of yeast is 2 1/4 tsp. Here it is:
2 3/4 cups warm water
Please log in or create a free account to comment.1 tablespoon + 1/2 teaspoon rapid rise yeast
1 tablespoon salt
1 tablespoon + 1 1/2 teaspoons sugar
5 1/2 cups flour
Looks great. Is it possible to set this up so I can print it?
Please log in or create a free account to comment.Never mind. I’m an idiot.
Please log in or create a free account to comment.I would like to know if anyone has tried whole wheat flour in place of the white in this recipe?
Please log in or create a free account to comment.That bread looks delicious! I love your step by step detailed pictures. I am looking forward to trying it soon.
Please log in or create a free account to comment.Absolutely the easiest and best bread ever! I mixed all the ingredients with a wooden spoon til just blended in a big bowl and it turned out just perfect. My recipe made three loaves instead of four; possibly my pans were a little larger. So, so easy to make and absolutely the best toasted! Love, love it! I’ve tried it with butter, Can’t Believe It’s Not Butter Spray, butter and jelly, and peanut butter and love them all. Thank you very much for sharing this recipe!
Please log in or create a free account to comment.I haven’t used SAF instant yeast yet, but I just got some, and I’m thinking that one rise should be sufficient. Has anybody tried this? I bought it from King Arthur Flour. A really good resource for bread baking advice, tips, and supplies.
Please log in or create a free account to comment.Liz, I use SAF for all my bread making. It is wonderful! Hope you are enjoying it.
Please log in or create a free account to comment.This is my 2nd time making this delicious bread. I found your site on Pinterest. It was so good the last time I made it, and cost efficient, I’m making it for my daughters’ preschool teachers for the end of the year present. I’m wrapping it with some local Honey I got at the farm stand so total give is like $5.00 each! The only problem is she has 4 teachers, so I won’t have a loaf for myself!
Please log in or create a free account to comment.Great gift idea Missy! Thanks for sharing. Ooooo…I just LOVE honey on that bread!!!
Please log in or create a free account to comment.I love the idea for this recipe. However, I really think you need to add the fact that a bread-hook attachment is necessary to make the dough the right consistency and that greasing the bread pan is critical.
Please log in or create a free account to comment.Thank you for this. My Mother made homemade sourdough bread for years. It made the best toast ever. She’s gone now so no sourdough bread. I will try this recipe and think of her. Thanks for sharing and happy toasting.
Please log in or create a free account to comment.This is DE-lish! I like it w/ a simple smathering of butter myself. …with my tea & a handful of plump blackberries this morning.
Please log in or create a free account to comment.‘One Good Thing’ has been my Go-to source for SO much in recent wks; thank you! ♥
Oooo….that DOES sound DE-lish De! ;-) You are most welcome. So glad you liked!
Please log in or create a free account to comment.I found your picture of this fabulous bread on Pinterest this morning! and couldn’t wait to make it today ~ it came out perfect, I have now gotten over my fear of bread baking! Thank you! nettie
Please log in or create a free account to comment.I make my english muffin bread in metal coffee cans… i grease the pans and sprinkle them with corn meal!! When the bread is sliced, it’s round like an english muffing… and no worries about not having enough pans :-)…. just fill the coffee cans half way and it will rise ….
Please log in or create a free account to comment.You bake in coffee cans??? really? Do you put the cans directly on the oven rack or on a cookie sheet? What temps and how long to do you do this???
thanks
Please log in or create a free account to comment.Kim
Brilliant! I use unconventional baking containers also, lol. All you have to do is fill about half way, let rise and bake til done. I imagine it does take a bit of experience in a kitchen to know when something is done but really, not that much. After watching the first batch cook and then writing down the time it took for what container then the next time is a breeze. I use a cookie sheet to put all my containers on. It just makes it more convenient when I pull them out of the oven, I can get them out all at once. When making this bread, I would use the same temp for a one pound coffee can. Most home made bread loaves that I make are around one pound in weight.
I made this today, Jillee. L-0-v-e. I can’t stop thinking about the loaves sitting in the kitchen. I want to eat them all. Thank you so very much for sharing this special recipe with everyone. I blogged about it just now and as I said in my post, this is an instant family favorite. Thank you! mwah!
Please log in or create a free account to comment.http://cozycakescottage.com/2012/06/03/delicious-homemade-english-muffin-bread/
Your bread turned out BEAUTIFUL! Now I think I need to go make some! Ahhhh….the power of suggestion! :-) Thanks for sharing my post…and thanks for sharing YOURS. :-)
Please log in or create a free account to comment.Can’t wait to try this! Will it work in a bread machine?
Please log in or create a free account to comment.My family goes through a lot of english muffins, so I was excited to find this recipe. I just made it & served it toasted w/ honey to my family and we all thought it was fantastic! I love the airy texture. I am at high altitude, so I wasn’t sure if I would need to adjust the recipe, but it worked well as is. I will be trying it with white whole wheat flour next. Thanks so much for sharing this wonderful recipe!
Please log in or create a free account to comment.Made this bread yesterday and 1 1/2 loaves are gone already. My husband is so happy that he does not have to makes english muffins anymore. He said from now on we are just making this bread. We tried it as a grilled ham and swiss cheese sandwhich and it was wonderful. Thanks for the great reciepe. This one is a keeper.
Please log in or create a free account to comment.This looks amazing! I am getting ready to make it but was wondering-can I use whole wheat flour? and could I make them into muffin shapes for a more traditional English Muffin? Thanks!
Please log in or create a free account to comment.One good thing… I don’t know… looks like THE. BEST. THING. EVER. I can’t wait to try it. Love your blog… it won’t be the first suggestion I’ve taken from you. Thanks for the great stuff!! :)
Please log in or create a free account to comment.I see several people have asked what I am wondering- approximately how long does it take to rise? Thank you!! :) This looks delicious!
Please log in or create a free account to comment.Fantastic recipe. Thank you for sharing. Has become a weekly bake :-)
Please log in or create a free account to comment.If you plan to freeze a few of the loaves, would you still butter the tops or omit that step???
Please log in or create a free account to comment.I just made this and love it too! It really comes out like English Muffins, which I love and can’t buy where I live.
I cut the recipe in 3rds, so I could just use 1 yeast package. It comes out like this:
1 5/6 c water (this=2c take away 2T+2t)
1 yeast package
2 t salt
1T sugar
3 1/3 c flour
This made two smaller loaves. Has anyone tried making them more like muffins? I think that would be fun.
Please log in or create a free account to comment.Similar, but makes only one loaf … perfect for me, I would never eat four loaves before they got moldy, and my freezer is packed!
Please log in or create a free account to comment.http://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe
@Heather … actually, we do! How about American Fries and American Cheese? lol!
Please log in or create a free account to comment.Please tell your mother that I love her.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.English Muffin Bread on my done list now! It’s cooling~ can hardly wait!!
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
Please log in or create a free account to comment.Arlean
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.
Please log in or create a free account to comment.That means your flour went rancid. Whole wheat flour is just that – whole: has the bran, the white part and the kernel. The oil in the kernel will go bad if you do not store your flour correctly or do not use it up fast enough. I store my whole wheat flour in the freezer.
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.How do you think this would do if I substitute the flour for a gluten free flour? Thanks.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Making this today, and it will be posted on my blog soon. http://1chefmommy.blogspot.com/
Please log in or create a free account to comment.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!
look delicious…i want to try make this bread…never try before…tq for the recipe…
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!!!
Please log in or create a free account to comment.I made this last night & it was amazing! I found you on Pinterest & I will definitely be back!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Never thought I would have the nerve to try bread from’ scratch’ you made it sound so easy. And it really was.
Please log in or create a free account to comment.And yummy too,
Thanks for your blog and recipe. Nothing can stop me now!!!!
Carol
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! :)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Have you tried to de-gluten this one? Sounds divine!
Please log in or create a free account to comment.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!!
Please log in or create a free account to comment.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!!!!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.i going to do this.. it looks so delicious!! thanx!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Bread should always be taken out of the pans immediately and cooled on a wire rack.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Thanks for sharing!
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!
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I made this…and it looks, smells and tastes delicious!! Thanks for the recipe!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Well, that is high praise indeed from an every day english muffin eater! Should save you some $$ too. :-) Thanks for sharing!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Britt,
Please log in or create a free account to comment.I did it without salt. It worked out fine.
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??
Please log in or create a free account to comment.KKortney44 2 tsp of bulk yeast = 1 packet(envelope)
Please log in or create a free account to comment.Second attempt rising as we speak. First attempt..fail! I think I had my water too hot and killed the yeast! Crossing my fingers!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.2 tsp yeast (from the jar) = 1 packette
i use bulk yeast too.. hths
Please log in or create a free account to comment.My jar (Fleischmann’s Quick-Rise Instant Yeast) tells me that 2 1/4 teaspoons (11 ml) = one 8 g package.
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).
Please log in or create a free account to comment.Hi!
Please log in or create a free account to comment.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.
Wow – this looks scrumptious! Many thanks for the PDF! Happy Trails-
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!!! :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.If I am using Rapid Rise, about how long will it take to rise? (I am trying to figure out my cooking schedule tomorrow :)
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.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
Kathi, I think Jill meant that you have to let it rise twice only if you aren’t using Rapid yeast.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I was just curious what your ratios were for the GF flour mix? We just found out my daughter has Celiac and we love the original recipe but need a GF version.
Please log in or create a free account to comment.My girls have gluten allergies and I just discovered this flour blend http://www.littlenaturalcottage.com/shoshannas-gluten-free-flour-mix-recipe/ I LOVE it!! I have been able to substitute it cups for cup in all our favorite bread and cookie recipes. Even worked for a pie crust. I haven’t tried it with this recipe yet but anxious to try! :)
Oops, that should say cup for cup :)
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?
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Whole wheat flour cannot be substituted for the identical quantity of bread flour or all-purpose flour. It absorbs more water than the white flours do. I am guessing that this is the reason for the dryness of your bread.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.will this work in a bread machine ??? email me please…..pudookie@yahoo.com Im so ready to make it
Please log in or create a free account to comment.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
Please log in or create a free account to comment.Trish
Melbourne, Australia.
I made this with whole wheat flour and the rapid rise yeast and it turned out so yummy!
Please log in or create a free account to comment.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!!
Brenda, Did you use all whole wheat flour or some white and some wheat?
Please log in or create a free account to comment.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)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Thank you for sharing this fabulous looking recipe! I am putting it in the oven right now and cant wait to try it!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Just made this (although I halved the recipe) and it turned out PERFECTLY! Thanks for posting – this is now my favorite thing to make!!
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I finally have the answer to that age old question… can one person eat an entire loaf of bread? Yes…. yes they can.
Please log in or create a free account to comment.So great!! Thanks for the recipe!
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
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I'm english and I've no idea what this is?
Please log in or create a free account to comment.Kind of like crumpets but not as sweet and dense.
Please log in or create a free account to comment.just made this and could barely wait for it to cool! i'm eating a toasted slice with butter and honey….ahhh-mazing!!!
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