English muffin bread

English Muffin Bread-Erica Langdorf

Proof 1 1/2 tablespoons of active dry yeast in a mixing bowl with 1/2 cup very warm water and 1 1/2 tablespoons of sugar. Let the mixture bubble and foam before starting the recipe (about 10 minutes). If you are using instant yeast, there is no reason to proof the yeast before adding it to the other ingredients.

Makes 2 loaves of bread

Mix with a stand mixer, adding to the yeast mixture (made above)

2 1/4 cup very warm water

1 tablespoon salt

Add 5 3/4 cups of all-purpose flour, first adding half, mixing well, then adding the other half (I mixed with my dough hook for about 5 minutes).

The dough will be very sticky, don't be alarmed!

Cover the bowl and let the dough rise in a warm place until doubled (about 40 minutes).

Stir down the dough with a wooden spoon.

Grease 2 loaf pans generously with cooking spray. Divide the dough between the pans, filling them about half way. Cover with lightly greased plastic wrap and let the bread rise until doubled (another 30 to 40 minutes). It will look puffy and bubbly.

Bake at 350 degrees for 25 - 28 minutes until lightly golden brown on top and baked through. Remove from oven and turn the bread out on a cooling rack. Butter the tops while still warm.

This bread can be frozen and/or it lasts, coveredor bagged, at room temp for several days.