- 2 3/4 cup warm water
- 1 1/2 packages rapid rise yeast
- 1 tblsp salt
- 1.5 tblsp sugar
- 5 1/2 cups flour
- 1/2 cup melted butter
Today’s post is a straggler from last week. It is also a feature for my group, The Leftovers Club. Having Friday off of work totally threw my life out of wack and I thought it was Saturday. And I don’t typically post on Saturday so this post got missed. The bread was so tasty that I didn’t want to miss sharing it with you. A few weeks ago I brought you the Homemade English Muffin and this bread rivals the delicious flavors of those and is a little easier to craft. Be sure to allow your bread to completely rise unless you want to end up with a loaf of dough.
Mix all of the ingredients together in the bowl of your stand mixer and mix until just combined. This should turn out thick and slightly lumpy, much like pancake batter. Divide the batter amongst 2 greased bread pans and allow them to sit in a warm, dry place for 45-60 minutes.
Preheat the oven to 350°. Bake the bread for 45 minutes. In the final 10 minutes of cooking, remove the bread pans from the oven and brush the tops of the loaves with the melted butter. Return the pans to the oven and allow them to continue baking for an additional 10 minutes, or until the tops are golden brown. Serve this bread with your favorite jam or just a pat of butter and enjoy!
Don’t you wish you could enjoy some of these leftovers with us? You can! Visit The Leftovers Club online for more details! For more exciting recipes from this month: