English Muffin Bread

By carvalhohm

Ingredients

• 5 1/2 5 1/2 1/2 cups warm water
• 6 3/4 6 3/4 to 1/4-oz active dry or rapid-rise yeast (equal to three 1/4-oz packages)
• 2 2 2 tablespoons salt
• 3 3 3 tablespoons white granulated sugar
• 11 11 11 cups bread flour (can use all-purpose flour)

Details

Servings 2

Preparation

Step 1

Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Just leave the dough in the bowl and let it rise until double in size.

Spoon this sticky dough into four well-greased loaf pans. Let rise in pans until dough reaches the top of the pan.

Bake in a preheated 350 F oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves.

Bread will be moist at first. Best if allowed to cool completely before cutting. Makes the best toast. Can be frozen and this recipe can be cut in half to yield two loaves.

Please note that I cut the recipe in half, which made this one extra large and one small loaf.

I used my electric mixer to mix just until all the ingredients were wet and sticky. I removed the paddle and let the dough rise until double right in the bowl (about one hour … quick!)

I spooned the wet dough into these two loaf pans and allowed the dough to rise again, to the top of the pans.

Popped loaves into 350 F preheated oven for 45 minutes (that’s my beautiful Breville Smart Oven, which I use every day and wonder how I’d survive without).

Brushed with butter after 35 mins., then returned to oven for the final 10 minutes.

After completely cooled, I toasted up a couple of slices. Can you see all those nooks and crannies? Wow! So yummy.

This bread is quite moist and stays fresh in a plastic bag for two to three days. Freezes well.