Never buy English muffins again! English Muffin Bread.

I love English muffins. That's why I'm delighted with this great recipe for English muffin bread. The bread has the same little pockets that, when toasted, capture all of that yummy, melted butter. Yum. Of course, they're even better when covered in locally-made strawberry jam!

Of course, they're even better when covered in locally-made strawberry jam!

This recipe fills 4 loaf pans! This is such a bargain and I love a recipe that makes so much. 

 I recently used this bread to make BLTs (fresh, garden lettuce and tomatoes, big slabs of bacon, and basil mayo). It was divine. The toasted bread soaked up the mayo, but it still had a good crunch. It would be perfect for any type of breakfast sandwich. I can imagine it topped with egg, sausage, and cheese.

English Muffin Bread

5 1/2 cups warm water
3 packages rapid rise yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups all purpose flour (or bread flour)

Mix all of the ingredients together, then spoon into 4 well-greased, loaf pans. Let the dough rise in the pans until dough reaches the top of the pans. Then bake in 350 degree oven for 45 minutes or until golden brown. Ten minutes before the bread is done, brush it with melted butter. Makes 4 loaves. It will be moist at first. Let it cool completely before slicing.  

The recipe is from the blog One Good Thing - http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html