Recipe by C. Lipo
"Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick, easy, impressive Dutch babies.
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
These amazing sticky buns are topped with pecans and a luscious caramel sauce.