English Muffin Bread


The other day, I was desperately craving some English muffins.  I love how they’re always soft on the inside and crunchy on the outside. Just the thought of the crunchiness of the bread made me drool. I was to lazy to head on over to the store so I decided to whip up my own batch, being lazy and all. I can go on and on telling you to make this and what good it’ll do for your soul. I mean, just think about it, the little nooks and crannies of the bread acting as pockets to hold in all that buttery and jelly goodness. Are you convinced yet !?IMG_3147

Start by combining the dry and wet ingredients. Don’t forget the yeast ! Let it sit  sit for an hour to double in size. Don’t over mix it, please.


Next, grease your pan. I don’t use cooking spray and I couldn’t find my spray bottle with oil so I came up with one of these fancy-dancy things my mom to use. You just fold up a paper towel around chopsticks and rubberband it off. It’s like a painting brush of oil! Don’t think it’s weird, it works! I promise.


Next spread alittle love all over your pan. In this case, spread some cornmeal. It’ll stick to the oil you spread around and coat your bread with some more crunchy goodness. At this point, set your oven to 350 F.


Make sure its covered throughly, you don’t want your bread to stick to the pan! Sorry, for yelling and sorry for the blurry picture, I was so excited.

Theres no knead to knead your dough. Haha. Knead, need. Get it?

Sigh. Excuse my jokes.

Anyways, You don’t ned to knead your dough,. Just scoop it into the pans. Turn your oven light on and let it rise in there.


Bam! In one hour, its doubled even more!


Once it’s doubled in size, bake for 40 minutes in your oven that you preheated earlier at 350 F. Stop and smell the bread baking, it’s a wonderful smell. Its what gets me baking every time.


Take it out and let it cool down before handling. Place it on a cooling rack. I know you want to dig in and inhale it, but don’t touch it! Don’t even look at it!

I’m not trying to be bossy. You’ll regret it if you touch it.


How do you know if you’re bread is ready you ask? Just knock on the bottom of it.

Knock, Knock.

If it’s hollow, its ready. If it’s not, stick it back in your oven for another 10 minutes then try it again.

There’s something about freshly baked bread. I can’t even explain it. You just have to try it and you’ll understand.


Once it’s cooled, set it on a plate or rack.


Look at this guy, he can’t even resist smelling it.

Down Buster.


Go ahead.
Cut into it. Get yourself a slice.


I sure did.


If you look closely, see those little holes in the bread?

Those are the pockets that hold in your butter, jelly, nutella, peanut butter, you name it. I don’t know what its called, I don’t even know how its made. I just know it’s what makes the english muffin world go round.


I strongly suggest you toast your bread. It makes it 10x delicious. Spread a little of that delicious jam that’s sitting in your cabinet and youre set! IMG_3189

IMG_3188English Muffin Bread 

5 1/2 cups of flour (AP is ok)

1 tablespoon salt

1 1/2 tablespoons sugar

1 1/2 packets of yeast

2 3/4 cups of water


1. Preheat oven to 350F

2. Mix  to combine wet & dry ingredients in mixer

3. Set aside to rise for one hour

4. Grease loaf pans and dust with cornmeal

5. Spoon mixture into loaf pans and let rise for 1 hour

6. Bake for 40 minutes or until bread makes hollow  sound when thumped on counter

*Let cool before cutting, enjoy toasted




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