English Muffin Bread

Hot and fresh out of the oven!

I recently discovered one of my new favorite weekend breakfasts! English muffin bread! I have been making a loaf every Friday night or Saturday morning, so that I can enjoy it throughout the weekend and possibly make a sandwich or two with it on Monday.  Plus, It is much cheaper than buying a pack of English Muffins for $4 – $5.

My favorite ways to eat English muffin bread are: toast with peanut butter and honey (sometimes I add bananas too), toast with coconut oil and honey, make a sandwich with the bread toasted, plain toast with eggs, or a breakfast sandwich with the bread toasted.  I bet it would also make great French toast or grilled cheese.  I wasn’t a huge fan of the bread when it is not toasted, but once you throw it in the toaster it gets warm and crispy and it’s just like eating an English Muffin.


English Muffin Bread

Spread with homemade PB or Kelapo coconut oil drizzled with honey

Adapted from One Good Thing


Yields 1 loaf

1 1/3 cups warm water

3/4 package RAPID RISE yeast

1/2 Tablespoon salt

3/4 Tablespoon sugar

2 3/4 cups all-purpose flour

Kelapo non-stick cooking spray

1 Tablespoon Kelapo coconut oil, melted


Preheat oven to 350 degrees. Mix first 5 ingredients together, then spoon into a very well-greased loaf pan (grease with Kelapo non-stick cooking spray).  Cover pan with a tea towel and let rise in pan until dough reaches the top of the pan.  Bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted coconut oil. Allow to COOL COMPLETELY before cutting. Enjoy!


–          Jen

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