If you love having English muffins for breakfast, you’ll be delighted with this recipe for English Muffin Bread. With this recipe, you can make two delicious loaves that can be sliced and toasted anytime you want. It’s perfect for breakfast or snacking! Plus, the best part is that this bread freezes beautifully, so you can enjoy it later as well.

Easy Baking with Rebecca Lindamood

This recipe comes from a wonderful cookbook called Ready, Set, Dough- Beginner Breads for All Occasions by my good friend Rebecca Lindamood. The book is filled with recipes for fluffy, golden, and perfectly-crusted breads that are perfect for beginners. Each recipe comes with a photo, making it even easier to follow along. If you want more bread recipes, make sure to visit Rebecca’s blog at Foodie with Family.

There are so many delicious recipes in the book that I can’t wait to try. For a twist on this English Muffin Bread, you can make Cinnamon English Muffin Bread. And if you’re looking for sandwich breads, there’s the World’s Fastest Sandwich Bread, Super Speedy Potato Bread, and Pumpernickel Sandwich Bread. There’s even a chapter dedicated to making pizza with homemade pizza crusts. The book is filled with endless possibilities!

How to Make English Muffin Bread

Making English Muffin Bread is easier than you might think. Here’s a quick overview of the steps:

1. Combine flour, yeast, sugar, and salt in a large bowl.
2. Add warm water and stir until well combined.
3. Let the dough rise for about an hour.
4. Divide the risen dough between two loaf pans coated with cornmeal.
5. Let the dough rise again for 30 minutes.
6. Bake the loaves in the oven.
7. Brush melted butter on top of each loaf and bake for another 10 minutes.
8. Let the bread cool before slicing.

You can find the complete recipe with detailed instructions at the end of this article.

Enjoying English Muffin Bread

Once your English Muffin Bread is ready, there are endless ways to enjoy it. You can toast it and spread your favorite jam, honey, or peanut butter on top. The slices crisp up nicely in the toaster, and the butter melts into all the nooks and crannies. It’s pure delight!

If you have any leftovers, you can freeze the bread for later. Just make sure to let it cool completely to room temperature before wrapping it in plastic wrap and aluminum foil. When you’re ready to eat, simply let it thaw at room temperature.

So why not try making this delicious English Muffin Bread? It’s a perfect way to start your day or enjoy a tasty snack. And don’t forget to explore more bread recipes from Rebecca Lindamood’s cookbook. Happy baking!

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Recipe Details for English Muffin Bread

Ingredients

• 5¾ cups all purpose or bread flour (see Recipe Notes below)
• 2¾ cups warm water
• 1 tablespoon kosher salt
• 1 tablespoon + 1½ teaspoons granulated white sugar
• 1 tablespoon + 1¼ teaspoons active dry or instant yeast
• nonstick cooking spray
• cornmeal
• 1/3 cup butter, melted (divided)

Instructions

1. In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast until well combined.
2. Spray a piece of plastic wrap with nonstick cooking spray and place it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about an hour.
3. While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle cornmeal over them to coat the sides and bottoms of the pans.
4. Grease your hands with nonstick cooking spray and divide the dough between the prepared pans. The pans should be no more than halfway full.
5. Cover the pans loosely with oiled plastic wrap and let the dough rise for another 30 minutes in a warm, draft-free place. Preheat the oven to 350 degrees F during this time.
6. Place the pans in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread with half of the melted butter. Return the pans to the oven and bake for an additional 10 minutes.
7. Remove the loaves from the oven and brush the remaining melted butter on top. Let the bread cool completely before slicing.

Recipe Notes

• For a nice texture, you can use a mixture of half bread flour and half all-purpose flour.
• You can substitute 1 cup of whole wheat flour for 1 cup of the all-purpose or bread flour if you prefer a whole grain English muffin bread (this may affect the rising time slightly).
• To freeze the bread, make sure it is fully cooled to room temperature. You can freeze it whole or slice it. Wrap the bread in plastic wrap and aluminum foil before placing it in a freezer zip bag. Thaw at room temperature when ready to eat.