RECIPE: I can't wait to try this. REC: Carole's English Muffin Bread

RECIPE:
dawn_mo

dawn_mo

Well-known member
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….but my Mom always used All Purpose)

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.

Only 5 ingredients!

All ingredients go in at the same time.

This BARELY fit in my 5 quart KitchenAid. Probably would have been just as easy to

mix with a spoon by hand in a big bowl.

Mix ONLY enough to combine. (I hardly mixed mine at all.)

The dough will be VERY STICKY! smileys/smile.gif

Spoon into 4 loaf pans.

Let rise until it reaches the top of the pan…like this. Bake!

10 minutes before timer goes off, brush melted butter on top.

TADA!! Perfect golden brown.

Loaves should be a nice golden brown on all sides.

Let cool on cooling rack COMPLETELY before attempting to slice.

(Otherwise you will just have a mess on your hands.)

After it’s done cooling….slices up beautifully!

Served best TOASTED! Good luck trying to decide what to put on it!

http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

 
I've made a version of this for 30 years. Good stuff but do try it with All-Purpose flour instead

of the bread flour. Because you will be re-toasting the bread ('cause it's not designed to be eaten "raw") you want a softer crumb with less resistance. That texture is achieved by using flour lower in gluten than bread flour.

Structurally, bread flour will give you a "stronger" loaf and rise but a slightly tougher chew. Check it out and don't miss out on using it for grilled cheese and burgers. Yum!

 
I remember making English Muffin Bread many many years ago. it was so very good and easy. must

make again soon. thanks for the reminder

 
According to the comments on that post, you can freeze this, and

someone halved the recipe with good results.

 
Thanks for the tips Steve. Did you ever add things to the loaves?

I was thinking onion English muffins would be good.
I used to make a guacamole burger on English muffins and it was great. They hold up so much better than traditional buns.

 
I never did but cuidado, the quick-rise factor leaves the rising dough a bit fragile. Too much extra

stuff and the oven-rise will be negatively impacted. If it were me, I'd only add chopped chives or scallions.

 
I was thinking of using dehydrated onions. I made some bagels that

were really good and they used dehydrated onions. Do you think that would still mess the recipe?

 
You must log in or register to reply here.
Back
Top