English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast (or 6.75 tsp Active yeast)
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar (I used Sucanat)
11 cups flour (I used freshly ground soft white wheat...next time I'll try hard red wheat)

I used 9x5 loaf pans for this and found that I would have needed 3 for a taller loaf. The loaves only rose to about 2 1/2 inches high. 8x4 pans will work great for 4 loaves. For my fourth pan I used a cake pan and made a "corn bread" like bread, which worked very nicely as a dinner roll. I may do this again, but grease my pan better next time...was a hassle to remove! Enjoy!

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Serving Size: Makes 3-4 loaves, 15-20 slices each (depending on number of loaves)

Number of Servings: 60

Recipe submitted by SparkPeople user JULIEFILTER.