English Muffin Bread

English Muffin Bread

Photo by Judi S.

  • Prep Time


  • Total Time


  • Servings



  • cups warm water

  • 3

    packages RAPID RISE yeast

  • 2

    Tablespoons salt

  • 3

    Tablespoons sugar

  • 11

    cups flour (I used bread flour, but my Mom always used All-Purpose)

  • (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.)


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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