Sunday, March 25, 2012

English Muffin Bread

I have not been very brave in the breadmaking department. The only real experience I have had with yeast other than attempting pizza dough is the yeast I put in the breadmaker...the packet that comes with the breadmaker mix.

But when I saw a recipe on Pinterest for English Muffin Bread, I got brave.

Especially when Jillee, the author of "One Good Thing", promised it was easy.

Since it was spring break, I had a little more time on my hands during the day. I thought that was the perfect time to attempt this recipe.

The only disadvantage I had was that the weather was rainy and cool that day.

I am still not sure the dough rose like it was supposed to. I mean, it did some, but I wonder if it would have done better on a nicer day.

Still, I was VERY happy with the results and will make it again.

I served the bread with a couple of meals this week. I have also been using it for sandwiches. I cut thin slices (the whole counting calories thing) and then added my meat and other toppings. I really like it because it is heavier to me than just regular bread from the store, so I feel full when I finish eating it.

Here is Jillee's recipe; I take NO credit for this. I would encourage you to visit her site (just click on the words "Jillee's recipe") to see really good pictures and tips. The only changes I made were cutting the recipe in half. My mixer is not nearly that big and I only have two bread loaf pans. :)

Ingredients (for a full four loaves rather than two that I made):
5 1/2 cups warm water (I actually followed the yeast instructions as far as temperature range to make sure I did it okay)

3 packages Rapid Rise Yeast (that RAPID RISE part is save you from having to make it rise twice) Oh, and yes, I really used one and a half packages of Rapid Rise yeast when doing mine.

2 tbsp salt

3 tbsp sugar

11 cups flour (you can use bread flour or all purpose...I used bread)

Mix all ingredients together. I used the dough attachment on my mixer. From what I read on Jillee's site (in the comments section), you can even use a spoon to mix.

Spoon mixture into well greased bread loaf pans.

Let the dough rise until it reaches the top of the pans. Mine didn't quite make it to the top, which may have been impatience on my part or the weather. But it got close.

Bake at 350 for 35 minutes.

Remove from oven and brush with melted butter.

Return to oven.

Bake for about 10 more minutes, until golden brown.

Allow to cool completely.

It is good stuff.

And best of all, I felt like a success in the bread department for the first time!

Thanks to "One Good Thing by Jillee" for the recipe!



  1. You need to try Amish white bread from It's super easy and makes really good bread. I do one loaf in a traditional loaf pan, and one loaf in a round cake pan. That gives me those cool long, rounded slices like Stone Mill bread.


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