Tuesday, December 31, 2013

English Muffin Bread

This bread is for my dad. Literally. I made it for him for his birthday earlier in December. You see my dad loves English muffins. So I decided to make him this delicious bread that is very reminiscent of that crackly perfectly toast-able muffin. Instead of individual muffins, it is a slice-able bread. Which makes it SO EASY to make. Easiest yeast bread I've ever made. Truth.

All you do is throw the ingredients into a bowl and mix. Let it rise. Separate into two loaves. Let them rise. Bake. No kneading necessary. This is so easy that I have made it three times in the past few months. The first time I was just trying it out for myself. Second time was for my dad's birthday present. Third time was when I was home visiting the family for Christmas.

Besides being easy, it is delicious. So perfect. My family was begging me to make it again after we demolished Dad's birthday loaf in two days. Hence the third time. This is your gateway recipe to yeast breads if you have never made them. You won't regret it. I promise.

English Muffin Bread (adapted from Foodie with Family)
2 3/4 cup warm water
1 tbsp + 1 1/2 tsp sugar
1 tbsp + 1 1/4 tsp yeast
1 tbsp kosher salt
5 3/4 all-purpose or bread flour*
Cooking spray
Melted butter (about 1-2 tbsp)

Combine the warm water, sugar, and yeast in a large bowl (the bowl of your stand mixer works well). Let the yeast bloom for about 2 minutes. Stir in the salt and flour. Mix until just combined. It should be very sticky and lumpy still. Spray a piece of plastic wrap with cooking spray and drape over the bowl. Let the dough rise in a warm area until very puffy and about double in size.

Spray two bread pans with cooking spray. Sprinkle with cornmeal and shake to cover all of the surfaces of the pan. The dough will be very sticky so spray your hands with the cooking spray. Then, lightly punch down the dough, separate two pieces, and place them in the prepared pans. Each pan should be filled about halfway. Cover loosely with cooking spray covered plastic wrap and let rise about 30-60 minutes until they puff over the top of the pans.

Preheat oven to 350 F while the dough is rising. Bake for 30 minutes. Remove the pans and brush with melted butter. Bake for an additional 10 minutes. Remove and brush with the rest of the melted butter. Turn the loaves out on a wire rack to cool.

Serve toasted with butter or jelly or whatever you desire. Or make it into a delicious grilled cheese.

Makes 2 loaves.

Note: If you don't want to eat both loaves right away, give the second one to a friend. Or wrap it completely in plastic wrap followed by foil and place in the freezer. Thaw at room temperature or in the fridge.

*I have used all all-purpose flour or a 50/50 mix of bread and all-purpose. Use whatever you have in your pantry.


  1. Thanks a lot! Kim came home from MI and insisted I find this recipe! Off to buy some yeast. Hope you're doing great!
    Kim & Ric

    1. Thanks, Ric! It is definitely one of my favorite breads to make because it is just so easy. Enjoy! :)