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1
English Muffin Bread
Submitted by Melanie - Mel's Kitchen Cafe on December 7, 2011 in Breads, White Breads
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 5-½ cups Very Warm Water
- 3 Tablespoons Sugar
- 2 Tablespoons Salt
- 3 Tablespoons Instant Yeast
- 11-½ cups All-purpose Flour
Preparation Instructions
In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. It helps to grease your hands because the dough is still sticky. The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.
Bake at 350ºF for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.
This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.
