Sunday, November 25, 2012

English Muffin Bread

Found this new recipe on

It is a "rustic" bread, and it is very yummy. We both really liked it. It is heavy with a rough texture, a nice slightly salty flavor. Can't wait to toast some in the morning. I cut the recipe in half to make only two loaves. Here is the original recipe compliments to Jillee's blog.

Carole’s English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)

2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

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