Tuesday, May 28, 2013

English Muffin Bread

This bread is not only super easy to make but it really holds true to its name. The inside of the bread is perfectly moist just like English muffins.

English Muffin Bread
makes 2 loaves

2 1/2 cups warm water
3 1/2 teaspoons yeast
1 Tablespoons salt
1 1/2 Tablespoons sugar (or raw sugar)
5 1/2 cups flour (used 2 cups whole wheat flour and 3 1/2 bread flour)

By hand mixing method:
Mix together all ingredients in a stand mixer or by hand with a spoon. Cover bowl with a cloth and let dough rise in a warm place until doubled (skip this step if using rapid rise yeast).

Bread machine mixing method:
Place all the ingredients in the bread machine. Turn the bread machine on the dough setting. Set a timer for 30 minutes. Remove dough at this point if it has doubled in size.

Punch down and spoon dough into two well-greased loaf pans (dough will be extremely sticky). Let dough rise again in pans until it reaches the top of the pans, took about 20 - 30 minutes.

Bake at 350 ° F for 40 - 45 minutes, or until golden brown.

Remove from oven. Brush with butter if you would like.
Cool completely before cutting. Best served warm or toasted with butter and jam/jelly or honey.

To freeze: Let loaf cool completely. Put in an airtight plastic freezer bag and place in freezer for up to six weeks.

To thaw: Take loaf out of the freezer and allow to thaw for at least 3 hours prior to use.

Recipe adapted from Money Saving Mom.