English Muffin Bread

English Muffin Bread

119

"This bread has the chewy consistency of English muffins. It's especially good toasted!"
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Ingredients

1 h 25 m servings 168 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
  2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

119
  1. 147 Ratings

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Most helpful positive review

I cut this recipe in half and made it in my bread machine. I added about 1 and 1/2 tablespoon of butter. It's great. Tastes good as bread and toasts beautifully. The texture is good and the ...

Most helpful critical review

This recipe is a nice "starting off point" but personally I think 1/4 teaspoon baking soda for two loaves is not enough.... I put 1/2 teaspoon for two loaves and also the "batter" came out dry.....

I cut this recipe in half and made it in my bread machine. I added about 1 and 1/2 tablespoon of butter. It's great. Tastes good as bread and toasts beautifully. The texture is good and the ...

This is the exact recipe my aunt has been using for years and we go crazy whenever she gives us a loaf. It's fantastic. Some tips for beginner bakers: This bread is perfect for beginners...it's ...

I've made this recipe dozens of times; even doubled it to make four loaves because it doesn't last long around my house. It's wonderful toasted or just sliced from the loaf with jam/butter. ...

one of the best recipes i've ever used!! came out exactly as promised. i used an electric mixer on the first beating for about 5 minutes to develop the gluten. beat the batter until it got st...

This recipe is a nice "starting off point" but personally I think 1/4 teaspoon baking soda for two loaves is not enough.... I put 1/2 teaspoon for two loaves and also the "batter" came out dry.....

Wow! I adore english muffins and I really loved this bread. It was just like eating an english muffin without the crust underneath the muffin. Toasted and lightly buttered, this bread was awes...

I don't know why but my bread didn't rise enough. When I put in the oven, the dough had doubled in size. However, there was no rise during the baking. One would think that bread would rise ...

This is almost the exact recipe my great aunt has made for years! We all go crazy over it. I do a couple of things different than this recipe. First: I use 2 1/2 cups of milk in place of the 1/...

This bread is very easy to make - works in food processor, and tastes delicious!