Adding a Danish dough whisk to my arsenal of cooking utensils has been one of the best decisions I’ve made in a long time, and it’s why I worked so quickly to make them available in my online shop! It seems like every day I discover yet another great way to use it in my kitchen.
One way I’ve been putting it to good use lately has been mixing up the dough for English muffin bread, one of my mom’s recipes that has taken on a somewhat legendary status over the years. Unlike other bread doughs, this one benefits from minimal mixing, which I used to do with the aid of my stand mixer.
One of the advantages of the Danish dough whisk is that it can incorporate ingredients without over-mixing, so I was eager to try mixing up a batch of English muffin bread dough with it. It ended up doing such a great job that I doubt I’ll ever go back to the stand mixer method (which had been my go-to method for decades!)
So in honor of this excellent discovery, and as an ode to both my Danish dough whisk and my mom’s English muffin bread, I thought I’d re-share her recipe with you here in today’s post. It’s definitely one you’ll want to try for yourself (if you haven’t done so already!)
The 3 Best Things About English Muffin Bread
1. It’s Easy To Make
I doubt you will ever come across another homemade bread recipe as easy as this one. You add all the ingredients together at once, mix them up, then divide the dough into loaf pans and bake.
That means no flouring of surfaces, no kneading, no shaping, and you only need to let it rise once thanks to my good friend instant yeast. 😉 Unlike many other baking projects, this recipe embraces shortcuts and feels no shame about it.
2. It’s Economical
If you don’t count water, you only need four inexpensive ingredients to make four full-size loaves of English muffin bread. I actually sat down and did the math to figure out the cost per batch based on Walmart’s current prices for flour, yeast, salt, and sugar, and it came out to just under $3 per batch, or $0.75 per loaf.
That’s a great deal no matter which way you slice it. (Pun very much intended!)
3. It’s Delicious And Ideal For Snacking
The last reason is the best reason of all—English muffin bread is just plain delicious! It’s great for breakfast, as the name implies, but I love it just as much for an afternoon or midnight snack.
And there are so many delicious things you can put on top of it too. The purist in me loves it slathered in butter, but sometimes I’ll mix it up with jam, honey, or cinnamon sugar. (Great, I’m making myself hungry again…)
But enough chit-chat—let’s get to the point, which is actually making the stuff! Here’s how you can make a big, delicious batch of English muffin bread at home.
How To Make English Muffin Bread
5 1/2 cups warm water
3 envelopes instant yeast*
2 Tbsp salt
3 Tbsp sugar
11 cups all-purpose flour
*Note: Instant yeast is sometimes called “rapid rise” or “quick rise” yeast, but it’s all the same thing. You can use regular active yeast instead, but if you do, you will need to let the dough rise twice (once in the bowl until it doubles in size, and then again in the pans until it reaches the top edge.)
Add the water, yeast, salt, sugar, and flour to a large bowl and stir just until combined.
As I mentioned previously, a Danish dough whisk works perfectly for this, because it incorporate ingredients more effectively in fewer strokes than other utensils.
Divide the dough evenly into four well-greased loaf pans, then let the dough rise until it’s slightly above the top.
Bake at 350°F for 35-45 minutes, or until the tops are a light golden brown color.
Right after you take the loaves out of the oven, turn them out of the pans, place them on a cooling rack, and brush butter onto the top of each one. Allow the bread to cool completely before slicing.
When you’re ready to eat, good luck trying to decide what to put on it! 😉 I like mine toasted with lots of butter and jam (or a generous layer of honey butter ambrosia), paired with a mug of creamy hot chocolate. Yum!
Can I Make It Gluten Free?
While I always like to offer a gluten-free option when possible, I have tried to make this particular recipe using my GF flour and it did not go well. 🙁 Unfortunately, some recipes just aren’t very flexible! (But I do recommend giving this gluten-free bread recipe a try if you haven’t done so already!)
People Love The Danish Dough Whisk
- I’m not the only one who is loving their Danish dough whisk! Just check out these reviews from people who bought one in the By Jillee Shop:
- “I love love love this Danish dough whisk. I make English muffin bread and quick breads, and love the way it gets down to bottom of bowl. I don’t have flour left because the whisk gets it all.” – Dianna M.
- “I ordered the Danish dough whisk because my severe arthritis has made it difficult to tightly grasp things, and this looked easy to hold and use. And it is! I use it for everything that needs mixing, and cleanup is a breeze. I am ordering two more for gifts.” – B.
- “I had a spice rub mix that always got caught in other whisks, but it’s no problem for this tool. I’ve also used it to mix up cookie dough and it worked like a champ. I highly recommend this tool—it’s a must-have.” – Chris Van S.
- “I absolutely love this fantastic ‘new’ kitchen tool! […] The wooden handle is comfortable to hold and the circular wire catches any flour pockets. It also whisks eggs smoothly. I can always depend on something Jillee recommends, and she has never let me down!” – Maryann O.
What would you put on a slice of English muffin bread?
My Mom’s English Muffin Bread
- 5 1/2 cups warm water
- 3 envelopes instant yeast
- 2 Tablespoons salt
- 3 Tablespoons sugar
- 11 cups all-purpose flour
- Preheat over to 350 degrees.
- Mix altogether, then spoon into 4 greased loaf pans.
- Let rise in pans until dough reaches the top of the pans.
- Bake for 45 minutes or until golden brown.
- Set the loaves on a cooling rack and brush with melted butter.
- Allow to cool completely before slicing.
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