Monday, February 2, 2015

English Muffin Bread with Cinnamon Honey Butter

One of my favorite breakfast breads is English Muffin Bread. It's so good toasted and slathered in fresh made Cinnamon Honey Butter. Today I am going to show you how to make both! And then you will never be able to settle for store bought English muffins again!

This English Muffin bread doesn't require a lot of fancy baking skills. You literally dump everything into a bowl, mix it up, let it rise, and then bake it. My type of bread! On more than one occasion I have given this bread to friends and neighbors and they always rave about how good it is.

Start by figuring out how many loaves of bread you want to make. I always end up making a large batch of this bread because I am usually giving some away, but i'll give you the measurements for 2 loaves below.

English Muffin Bread

Makes: 2 loaves
Prep time: 1 hr 15 min
Cook time: 40 minutes, or until golden

2 3/4 C warm water*
1 1/2 package rapid rise yeast
1 Tbsp salt
5 1/2 cups Flour

* Don't use hot water as it will kill the yeast! Remember yeast is alive, we need it to grow so that our bread rises.

Start by taking all of your ingredients and dumping them into your mixing bowl. You can do this by hand, but it is much easier if you have a KitchenAid or some type of mixer and use your dough hook attachment. If you don't have a stand mixer of some type, use a large bowl and a lightly oil'd spoon or lightly oiled hands to help keep the dough from sticking after you start mixing it together.

Mix everything until the ingredients are incorporated, it won't take too much mixing, just make sure all the flour is wet and the yeast is not clumped up together.

Dump out the dough into 2 greased loaf pans. Or you could do several mini loaf pans, or even a muffin tin. Whatever you prefer. I've baked this bread in everything from a cake pan, a muffin tin, and a traditional loaf pan and it always turns out.


Let the bread rise for 1 hour. keep it somewhere out of a breeze or slightly warmer to  help the yeast along. Let your oven preheat to 350 F.

Bake the loaves for about 30 minutes. They should be firm on top and have pulled away from the sides. At this point I pull them out and baste them with a little melted butter so that they are even more golden on top. Cook them for about 10 more minutes once you put the butter on top.

Once done let the bread cool for 10-15 minutes and then turn them out of the pans onto a cooling rack so the sides and bottom don't get soggy.

This bread is amazing if you eat it right away, but it also makes great toast throughout the week. I usually enjoy mine with my husbands homemade cinnamon honey butter.

To make the cinnamon honey butter take 1 stick of butter at room temperature and whisk it in your mixer until it is whipped. It is so important that you use room temperature butter. If you use melted butter the honey doesn't incorporate as good. And if the butter is frozen or refrigerated it will be too hard and break your whisk.

Once the butter is whipped (forming peaks) add honey and ground cinnamon to taste. You could also add a splash of vanilla depending on your preference. Whip all together until incorporated and make sure to taste it plenty along the way to see if you need more of anything. Store in an air tight container in your fridge.

I hope you guys enjoy.

Happy Baking!

1 comment:

  1. OK, I made this. It was so easy and turned out just like the pictures! Delicious too!