Recipe by Stephanie Knewasser
"Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans."
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2 1/4 teaspoons
active dry yeast
i have never tasted such good english muffin bread...followed the instructions for bread machine dough cycle then formed it into a french loaf type loaf ... let it rise for 40 mins and baked in 325 oven for 25 minutes...it rose even more when baking and it is so lite and fluffy and tasty...i sprinkled cornmeal on the baking sheet before i put the dough on it...man oh man...a new fave bread recipe... thanks grandma!!!update...since i REALLY like this bread and make it often i thought i would try and make english muffins from the dough and am i glad i did...i rolled the dough to about 1/4 - 1/2 inch thick and let it rest covered for about 10 minutes, then cut out six 3 1/2 inch circles and placed them on parchment sprinkled with cornmeal...rolled up the rest of the dough into a little loaf and put it in my small loaf pan...i put into the oven with the light on and let rise for about 1/2 hour...baked the muffins in the oven at 350 for about 8 minutes and flipped over and baked the second side the same...they also rose abit more while baking...and the little loaf of bread i baked at 350 for about 20 minutes...well am i glad i did that...the BEST english muffins i have ever made...THEY EVEN HAD NOOKS AND CRANNIES and were lite on the inside and a bit chewy on the outside...just as we like them...and the little loaf of bread turned out like the others i made from this recipe...THANKS SO MUCH AGAIN for this recipe...really no need for me to try any others!!!! june 26th...i subbed bu
Was disappointed that this came out too dense, not like the airy English muffins I know. The holes in the muffin didn't come out big. However, it still tastes good after toasting them.
I made the bread in the machine & then shaped it & put it in 2, 11.5oz coffee cans that were well greased and coated with cornmeal. Covered & let rise about an hour & 10mins. Baked at 400- 35 to 40 mins. Stephanie is right..toasted it's PRIMO !!
I thought I had reviewed this bread. My 7yo and I love this recipe, it makes awesome bread. I wouldn't change a thing, execpt to bake in greased coffee cans. Have made many times, a true classic. Thanks Stephanie's Grandma! Origianl review: Lovely bread! I used a coffee can to make part of this, and I loved how the bread came out---the ridges on the coffee can made perfect slicing marks. I also make a regular loaf in addition to the coffee can loaf. (see posted photo)
This is in response to Reviewer Selea. This is Stephanie, this is my recipe & my photo. I baked the bread in a large greased & floured CAN, as I said my grandmother used to do. When it was cool, I sliced & toasted it. It's bread, just baked in a can instead of a traditional bread pan.
This is a fabulous recipe! It is so easy and delicious. Last year I made it to give to friends and neighbors with a small jar of jam (and directions to toast) for a holiday gift. I can't emphasize enough to toast and butter each slice. It is so good!
This is the only bread I make now. Instead of making two loaves, I use one 9x5 bread pan and often times I leave out the cornmeal. It turns out wonderful every time.
I forgot to buy English muffins this week. I knew I'd seen recipes on this site for English Muffin Bread so I looked them up. I chose this one as friends from the Quality Cook had made it and rated it well. I can see why this was excellent. I greased the loaf pans and coated them in cornflour. Neither my husband or daughter could believe how much like English muffins this was. Thanks Stephanie's Grandma.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's English Muffin Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 64
** Calories from Fat: 3
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