Yum. This has to be one of my favorite breads to date!
It’s hard to choose favorites, but I would probably say it’s a tie between this and the oatmeal sandwich bread I made a couple months ago. If you haven’t noticed by now, I really like soft white bread covered in jam. I mean, what else do you need in life? Besides a good cup of coffee, that is.
Like English muffins, this bread is full of beloved nooks and crannies that hold oozing butter and jam. It’s soft on the inside, crunchy on the outside, and is a great “beginner” bread because it’s so easy to make!
Homemade bread makes everything better.
Have I convinced you yet?!
The key to this bread is RapidRise yeast — or “instant yeast”. It goes by a few different names at the store. This yeast will make your English muffin bread rise extra high!
We used to make a bread just like this at the bakery I worked at in Tampa, and it was always my very favorite because of how puffy it gets during proofing. It’s seriously like a science experiment or something; I’ve never seen another bread rise as high as this English muffin bread does.
The original recipe for this bread comes from none other than my good friend, Rebecca. Remember her? She’s the one with the killer tikka masala. I’m itching to visit her in New York and learn to make all the delicious cheeses and canned goods that she makes from scratch. I had been eying this bread on Tasty Kitchen for weeks before I finally took the plunge. All I can say is that I can’t believe I waited so long. This stuff is GOOD.
I’m thinking that day old English muffin bread would make absolutely fabulous French toast! If you go that route, please report back. And invite me over for brunch. I’ll bring the doughnuts and bloody marys!
Head to The Tasty Kitchen Blog to grab the full recipe!