Dec 25, 2012

English Muffin Bread

Before I share a recipe, I of course have to wish everyone a Merry Merry Christmas! I hope Santa brought everyone those things at the top of their wish list and even more importantly, everyone had the opportunity to spend the day with their closest friends and family!

Recipe Time!

A few weeks ago I was in a pinch for a breakfast treat. Actually, this past semester had me finding myself in the time pinch for baking more often than not. I could of course go with the trusty store bought english muffins but I really prefer something homemade for breakfast. I started searching around on my normal sites and came across this english muffin bread that had me asking why had I not made this sooner?! For those that love homemade bread but stay far away from any recipe in fear of completely messing it up, this is your sort of bread recipe! I always say that Sally Lunn bread is the easiest bread to put together and this very well might be just as easy! It requires very little work from you and the end result is two loaves of bread waiting to be sliced, toasted and buttered!

Here’s everything that you’ll need.


(Modified from Eat, Live, Run. Makes 2 standard loaves of bread.)

  • 2 and 3/4 cups warm water
  • 1 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1.5 packages (1/4 oz. packet) instant rise yeast
  • 5 and 3/4 to 6 cups all purpose flour
  • sprinkling of semolina flour

To start the dough, add the water, salt, sugar and yeast to the bowl of a stand up mixer and attach the bread hook (if all you have is the paddle that will work too). Slowly start to add your flour while the mixer starts combing all the ingredients. If you have the giant Kitchen Aid Mixer (what I like to call the “Mother” mixer) you can add all the flour at once. However, I have the smaller mixer and if I were to add all the flour, I would be wearing half of it on my clothes and face! ¬†Similar to Sally Lunn bread, you have to do NO kneading of the bread! That’s right! The machine will do all the work for you. Continue mixing until everything just begins to come together. The dough will remain a little sticky.

Spray the top of the dough with a little bit of cooking spray and then cover the bowl with plastic wrap. 

Put your bowl in a warm spot for about an hour. The dough should rise quite a bit and appear to have bubbles.

Take two standard loaf pans and spray them lightly with cooking spray. Sprinkle the pans with semolina flour, tapping the sides so that each side is adequately covered. The recipe calls for cornmeal and if you have that on hand you can also use that. I happened to be out and semolina was all I had, which worked as a great substitute.

Divide the dough in half and add the separated dough into the two loaf pans.

Cover the two pans with more plastic wrap and put them back in the warm spot.

(Preheat the oven to 350 degrees.) Let the dough rise a second time until it reaches the top of the bread pans.

Once your dough has risen to the tip top of the pans, put the bread in the oven and let it cook for a total of 40 minutes. If you want, you can take the bread out after 30 minutes and brush the tops of the loaves with melted butter and then return the loaves to the oven to cook for another ten minutes. With or without butter, once the bread has a golden top and a toothpick comes out clean, remove the loaves from the pans and let them cook on a cooling rack.

It’s best to let the bread cool slightly before diving in for the first slice. If you cut too soon you will have more bread crumbles rather than a bread slice and the wait is completely worth the wait. Warm, fresh bread with a thin layer of butter that melts immediately once it hits the crevices really can’t be beat! Just like normal sized english muffins, you get all the nooks and crannies you love with the mini air pockets being the perfect home for a little melted butter and sprinkling of cinnamon and sugar or the jelly of your choice. A bonus with this bread is the fact that you end up with two loaves for the time it takes to make one! Eat one loaf while you freeze the other for another time when you are in a time or bread crunch. You’ll be glad that you did it! I hope everyone had a very Merry Christmas and for now, that’s english muffin bread…in the shell of a nut!

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