South Jersey Photographer | Food Photography | New Jersey Professional Photographer | English Muffin Bread
This is HANDS DOWN my most used and loved Pinterest recipe. It’s only FIVE ingredients. I have tried replacing the white flour with whole wheat, but it makes it to heavy. I usually replace at least one or two cups of the white flour with wheat but if this is your first time stick with the standard recipe. You can find the original pin here with a ton of details and information.
It is so simple to make. Once recipe makes FOUR loaves. I usually half it and freeze one. This recipe freezes perfect. If you have never made bread before I included a few things to make note of BEFORE you start the recipe.
1. This recipe is for 4 loaves. If you don’t have 4 bread plans, half or quarter it. Muffin tins work ok, but I think it’s better as an actual bread.
2. When I first started baking I walked around the grocery store trying to find yeast. In shoprite it’s by the milk, in target it’s with the baking. This recipe calls for rapid rise yeast. I couldn’t find it anywhere… then BOOM! It comes in a row of three packs that look like this:
3. This dough is very sticky. Try not to over mix. I usually end up adding a little more water.
4. You have to let the dough rise. If you are using regular yeast (not the kind pictured above) it has to rise in the bowl and the pan. The warm water helps this process. I was always taught to cover my dough of any form while it rises. I suggest you do the same.
Here is the original recipe as shown exactly from the pin I linked above. I hope you like this as much as I do!
5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour, but my Mom always used All-Purpose)
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 DEGREE oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.
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