I am a bread person (obviously) but there are breads and then there are breads, what you are going to use the bread for determines which type of bread you need. To make the BEST TOAST EVER, try this recipe for English muffin bread—you’ll never just pop a regular old slice of store-bought white bread in the toaster again and call it breakfast.
The first step is to get the yeast going. Make sure you use warm water!
This recipe makes three loaves. The dough needs to rise for about 20 to 30 minutes.
- 5 ½ cups warm water (between 105-110 degrees F)
- 6 ¾ tsp. Rapid Rise Yeast (or 3 individual packages of Rapid Rise Yeast)
- 1 ½ tbsp. salt
- 3 tbsp. sugar
- 11 cups of flour (all-purpose and/or bread flour work the best)
- Prep #3 5x8x3 loaf pans with Baker’s Joy or grease liberally with cooking spray or oil.
- Whisk together water, yeast, salt & sugar in a large 6 or 8 quart mixing bowl.
- Add flour and mix with a spatula until all the flour is well combined. The dough will be very wet and sticky so don’t panic that it doesn’t look like dough.
- Divide evenly among the three pans and set aside in a warm place to rise. Let rise until the dough is within a ½ from the top of the pan (this takes approximately 20-30 minutes).
- Meanwhile preheat oven to 350 degrees F.
- Once loaves are ready bake them together for 35-45 minutes. They are finished baking when they are a nice golden brown.
- Remove from oven and pans to a cooling rack. Cool completely before cutting.
- Serve & Enjoy. (Freeze extra loaves if you wont use them within a few days)
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello