English Muffin Toasting Bread

One upon a time when I was pregnant with our third child, the ONLY thing that I could tolerate to eat was English Muffin toasting bread.  It took my husband many weeks of through searching in all the local grocery stores to find me my bread (my hero).  If only I had found this then I would have saved him all that work. This is very easy to make and is excellent sliced and toasted with just butter.  It is yet another pinterest find, but the original recipe makes 4 huge loaves.  I only have 2 large loaf pans so I have cut the recipe in half, and added the directions to proof your yeast if you don't but the instant packs. 

3 3/8 tsp active dry yeast
1 1/2 tsp sugar
1/2 c warm water

5 1/2 c Flour
1 Tbsp salt
1 Tbsp sugar
2 1/4 warm water

Stir yeast 1 1/2 tsp sugar and 1/2 warm water together in bowl.  Let stand for 10 minutes, if mixture doubles in 10 minutes your yeast is active and ready to go.

Mix in the rest of the ingredients.  It will be very sticky.  Let sit in bowl till it rises (doubles).

Once dough has risen divide into half and place into two well greased 9x5 loaf pans. Let sit and rise again till the dough reaches the top of the pans.

Bake in 350 oven for 45 minutes till crust turns golden brown.  If desired when there is 10 minutes left on baking time brush the tops of the loaves with melted butter.  (I always forget this part)

Let cool completely before slicing (this will be the hardest part)

According to the original recipe the bread freezes well, but its never lasted long enough in our house to even think about that.  Enjoy!