English Muffin Bread

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I love this bread! It is so easy to put together and it turns out so moist and delicious. I usually make it in my Kitchen-Aid and it takes less than 10 minutes that way. It’s not much longer by hand either.

This bread does taste just like an English muffin, but without all the hassle of forming it into individual servings. I usually make it plain so that we can have it for breakfast or for sandwiches, but sometimes I’ll also  add some cinnamon and raisins to it. Then it is great for breakfast, either just toasted or turned into French toast.

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English Muffin Bread

  • 3 c. flour
  • 2 1/2 t. yeast (or 1 packet)
  • 2 t. sugar
  • 1 t. salt
  • 1/8 t. baking powder
  • 1 c. milk
  • 1/4 c. water
  • Corn meal, for dusting the pan

1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.

2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes. Pour into mixing bowl and beat for 2 minutes.

3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky.

4. Grease a loaf pan and sprinkle with cornmeal. Spread dough into pan, cover and let rise for 45 minutes.

5. Bake at 400 degrees for 20-25 minutes, until golden brown.

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*You can use this recipe for making traditional English muffins if you’d like. Add an extra 1/2 c. of flour to the dough and shape on awell-floured surface. Let rise on a cookie sheet and bake for 10-15 minutes. You should get about 6 muffins.

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Comments

  1. cheryl says:

    Does not look like English Muffin, but it sounds like it will convert to Gluten Free pretty easy. Thanks for recipe.

  2. Anna says:

    This looks delicious. I’m going to have to try it.

  3. Andrea says:

    I loved this, I made some tonight. I wonder if this could be done in the bread maker :) Thanks for the recipe.

  4. daphne says:

    this was SUPER easy to make and absolutely yummy! I will be making this regularly.

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