Recipe by C. Lipo
"Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever."
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
warm milk (110 degrees F/45 degrees C)
bread flour, divided
This recipe is exactly the same as the English Muffin Bread submitted by Jo. The only difference is, one is called a bread and other is called a loaf - otherwise everything is exactly the same.
Definitely not the same taste as a traditional english muffin I'm used to but still had a good taste.
It would be very nice if the measurements were unified, example
2 (.25 ounce) packages active dry yeast
then the next one
1 tablespoon white sugar
I have a bag of yeast that I can scoop out of as many spoons or fractions of a spoon..... if not asking too much. and as for the rating, let get back to you on that if i try it, still doing research on this project.
Very nice toasted and for breakfast. I guess it's the baking soda that puts the holes in the bread. Really easy, and because I made very small loaves ended up with 3 of them. I'm freezing two of them for when I don't feel like making bread. Didn't have any issues with the dough being too sticky or not sticky enough. I did roll in corn meal before baking just to make them a tad more English muffin-y. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
English Muffin Loaves
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 140
** Calories from Fat: 9
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