Marvelous Bread: English Muffin

19 Jun

It was destiny.

I don’t know what made me decide to make bread today, but after tasting the finished product.. had to be fate.


This was one of the easiest bread recipes I’ve made.

With the help of my stand mixer, the dough was wipped up and rising on the stove in 10 minutes.

Now if you don’t have a stand mixer, use a large glass or stainless steel bowl, and mix with your hands.

This recipe will make 3 loaves.


  • 3-⅔ cups Warm (not Hot) Water
  • 1 tablespoon, 1 teaspoon Kosher Salt
  • 1 tablespoon, 1 teaspoon Sugar
  • 2 packages (1/4 Oz. Packet) Instant Yeast
  • 7-⅔ cups All Purpose Or Bread Flour
  • Melted butter for brushing the bread

In your bowl or stand mixer(with the hook attachment), pour in the warm water. And in this order, dump the rest of the ingredients in: yeast, salt, sugar and flour. No need to let the yeast soak in the water.

Now turn on your mixer on to the lowest setting (or mix with hands) until combined. The dough will be very sticky and shaggy.

Leave dough in bowl, and cover with greased plastic wrap.

Let the dough rise in a warm, draft-free place for about 1 hour, until it looks bubbly and puffy.

This is what it should look like after rising for an hour. I had already taken out one loaf worth of dough.


Next, while your dough is rising, prep your bread pans.

Or in my case, bread pan.

I baked bread alllllllll afternoon, because I had one pan.

I’m not complaining, it’s totally worth it!

So, spray your pans with Pam, and throw in a handfull of cornmeal and shake around the pan to coat. Dump out any excess.

It doesn’t have to be perfect. [example of cornmeal on edges ^]


While your dough is rising, preheat your oven to 350.


Once your dough is ready, spray hands with Pam and scoop out what you need to fill your bread pan half full.

Then cover the bread pan, and let the dough rise again until it’s just to the top of the pan. This usually takes about 30 minutes.

Do not let it rise too much.


Once it’s risen, put the pan the middle of the center rack of the oven, and set the timer for 30 minutes.

After 30 minutes, take the bread out, spread butter over the top, and throw it back in for 10 more minutes to get a golden color.

To get even baking, put the pan in the opposite way of how you took it out.


After the last ten minutes, you end up with this beaut!

Immediately after you take it out of the oven (..for the last time. I promise you wont regret it), dump it out on to a cooling rack.

Spread more butter on it. You know you want to.


Then pull up a chair and wait impatiently because it shouldn’t be cut until completely cooled.

Try not to drool.

Then give up waiting and cut yourself a piece because you live life on the edge, and everything is better fresh out of the oven.

Recipes are made to be broken.

I’m sorry I’m such a bad influence.


This recipe is amazing. It’s crispy on the outside, and soft and chewy on the inside.

There is nothing better.

Have your way with it.

Butter it, as is.

Toast it and put peanut butter and jelly on it.

Toast it and put chicken salad on it!

I’ve tried all 3. Approved.

You can trust me.


The bread can be kept for about a week.

So, if you’re like me and can’t eat 3 loaves of bread in one week, you can freeze the bread for up to 3 months.

Wrap it in plastic wrap and then tin foil.

And whenever you need some bread, you can pull it out and let it thaw, or slice it while still frozen and toast it.

Or share the goodness, and give a couple loaves away.

It’s a quick way to make friends.

Now, please go try this recipe. It’s so scrumptous.


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