The English Muffin Bread

Not sure if you all read the comments but another Judy left this comment:

Yes, it’s a Fleischmann’s recipe, but they’ve tweaked it a bit over time.  The updated version is on their website.  Look up: breadworld.com and search “muffins” – you’ll see it.  They reduced the flour and increased the sugar.  It now has 4 1/2 – 5 cups all purpose flour and 4 teaspoons sugar.  I think the directions are the same.

This is the actual recipe. This is the recipe I used.

This is definitely an easy recipe. It’s going to take some getting used to for me. I’m used to making bread that gets kneaded and it has a totally different texture that this dough. I felt like I needed to add more flour but I stuck with the recipe. The whole time, I was saying . . I don’t like this dough!

I didn’t weigh out the dough so starting on the right, the loaves got bigger as I went to the left. The middle one is about right and I should have put some of the dough from the left pan into the right pan.

It tastes great and honestly, it was amazingly easy to make.

Great toasting bread and I think it will be great sandwich bread. If you’re new to breadmaking, this has to be the easiest bread recipe ever. It’s all done in the mixer and it only rises once – in the pan.