Thursday, March 7, 2013

english muffin bread

baking is not my usual forte. too much precision for this lady. i tend not to stray from recipes while attempting to fill my home with the smell of freshly baked goodies. thankfully i followed this one to a tee. no changes needed. ever.

this english muffin bread is dense, yet delicious. it is best served toasted and topped with any number of things. cinnamon and sugar, strawberry rhubarb jam (my personal fav), butter and honey all suit this bread well. i am dying to use this in a homemade grilled cheese and tomato soup combo one of these wintery days. hmmm...even thinking about recreating eggs benedict in sandwich form. oh, the possibilities when you have this recipe in your box.

>> carole's english muffin bread <<

the recipe below makes four loaves. we opted to halve our batch, though this recipe does freeze well!


5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (i used all-purpose flour, but you can use bread flour as well)
1 1/2 Tablespoons melted butter

preheat oven to 350 degrees. mix all ingredients together in a extra large bowl. (i mixed my batter by hand, but you can certainly use a mixer). dough will be incredibly sticky. spoon batter into 4 well greased pans (i used cooking spray). let dough rise in pans until dough reaches the top of the pans. bake bread for about 35-40 minutes or until golden brown. 10 minutes before removing the bread, brush with melted butter. bread will be moist at first. allow to COOL COMPLETELY before cutting. 
makes four loaves.

many, many thanks to jillee of onegoodthingbyjillee for this oh so repeat worthy recipe.

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