I’m back for another Bread Baking Adventure!
I love English Muffins, but unless they are on sale, I don’t like buying them. They just cost too much. Enter English Muffin Bread, a perfect marriage of loaf bread and those delectable nooks and crannys.
While this is a yeast dough, it’s almost as easy as a quick bread, and it’s a perfect bread for my morning egg-on-toast.
You do need a big mixer for this. It makes four 9×5″ loaves, and the batter/dough nearly fills my 6-quart stand mixer.
But it’s as easy as dump, mix, split, rise, and bake. Actual work time is less than 5 minutes.
I love that.
I can have four fresh loaves of bread for almost no effort whatsoever. And it is absolutely delicious.
Just look at those pockets, just waiting to soak up butter!
And if you don’t want the Everything flavor, just leave it off! I always make a loaf or two plain, so I can eat it with peanut butter or jam (or both!).
Happy baking! If you try this, post a photo and hashtag it #messycounterfp so I can check it out! I’d love to see your pictures.
Everything English Muffin Bread
11 cups flour
3 packages Rapid Rise or Instant Yeast
2 tbps salt
3 tbsp sugar
5 ½ cups warm water (between 105° and 115°)
Everything Bagel Seasoning (for topping)
Combine all ingredients except Everything Bagel Seasoning in a 6 quart or larger stand mixer (or a very large bowl), and mix until well combined.
Spoon into 4 well-greased 9×5” loaf pans, and let rise until dough reaches the top of the pans.
If making Everything bread, sprinkle seasoning over the dough to your liking. Bake in a 350° oven for 35-45 minutes. The top of the loaves will be golden brown.
Turn out onto a wire rack to cool. It will seem moist at first. Allow to cool completely before cutting. Toast and top with whatever you prefer.
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