Here’s an easy way to cut your grocery bill this week—homemade bread. Wait! Hear me out. I want to show you how to make homemade bread that is so easy, so simple, and so foolproof it’s going to make you feel like a genius. This homemade English Muffin Bread is simply amazing.
If you’ve read my book, 7 Money Rules for Life, you know that Rule #1 is so simple it would be easy to overlook it as being too elementary. Here it is: Spend less than you earn.
Now think about it … “spend less than you earn” is not the same as “don’t spend more than you earn.” The latter implies it would be okay to spend all that you earn, but no. The operative word is “less.”
You need a gap between what you earn and how much of it you spend. That is the fundamental secret to living below your means.
It’s in that gap that you can repay debt, build an emergency fund, and financial freedom can grow. You really need to read the rest of the book, but for now, let’s just say that growing the gap is the challenge.
Making your own homemade bread is an easy way to increase your gap this week even if only by a few dollars. It all adds up! Let me show you how to make homemade bread that is so amazing, so simple, and so foolproof it’s going to make you feel like a genius.
English Muffin bread is great for sandwiches. Toasted with butter and jam, it is pure heaven. So much better than commercial English Muffins and way cheaper.
This recipe makes the equivalent of 24 English muffins for about $3 total or $.13 each, depending on how you purchase the ingredients. I buy flour and yeast in bulk). Makes awesome grilled cheese sandwiches, by the way.
English Muffin Bread
The ingredients are super simple—nothing complicated here! (Scroll to the end for the full printable recipe.)
I used my electric mixer to mix just until all the ingredients were wet and sticky. I removed the paddle and let the dough rise until double, right in the bowl (about one hour … quick!)
So easy to spoon the wet dough into these two loaf pans, allowing the dough to rise again, to the top of the pans.
Please note that I cut the recipe in half, which made this one extra large and one small loaf.
I baked these loaves in a 350F preheated oven for 45 minutes total (that’s my beautiful countertop Breville Smart Oven).
Brush with butter after 35 minutes, then returned them to the oven for the final 10 minutes.
After completely cooled, I toasted up a couple of slices. Can you see all those nooks and crannies? Wow! So yummy.
This easy homemade bread is quite moist and stays fresh in a tightly sealed plastic bag for two to three days. Freezes well.
Updated and Republished 12-31-21
Homemade English Muffin Bread
- Four 9 x 5 loaf pans
- 5 ½ cups warm water
- 6 ¾ teaspoons active dry or rapid-rise yeast, equal to three ¼-oz. pkgs.
- 2 tablespoons salt
- 3 tablespoons white granulated sugar
- 11 cups bread flour can use all-purpose flour
- Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Just leave the dough in the bowl, cover with a clean, wet dishtowel, and let it rise until double in size, about 1 hour.
- Spoon this sticky dough into four well-greased loaf pans. Allow to rise in pans until dough reaches the top of the pan.
- Preheat oven to 350 F. Bake for 35 minutes; brush tops with melted butter and return to oven for another 10 minutes.
- Allow pans to cool on cooling rack 10 to 15 minutes, then remove loaves from pans, allowing bread to completely cool.
- Bread will be moist at first. Best when allowed to cool completely before cutting. (Granted, it takes a lot of personal discipline to wait that long.) Store bread in a linen cloth bag (See Notes) for two to three days. Freezes well.
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