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English Muffin Bread

Submitted by: pete on April 24, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
English Muffin Bread

This great bread recipe came with the KitchenAide mixer. Since it only has one rise, it finishes faster than most yeast breads. The texture is like an English muffin!

Difficulty: Easy

Servings: 2 loaves

Prep Time: 1 hour   Cook Time: 35 minutes  


5 cups all-purpose flour, divided

2 packages (1/4 ounce each) active dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups warm milk (120 to 130 degrees)

1/2 cup warm water (120 to 130 degrees)



In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt, and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. (or mix by hand…) Stir in remaining flour (batter will be stiff). Do not knead. Grease two loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees for 35 minutes or golden brown. Remove Рslice Рtoast Рenjoy!

Categories: Breads, Yeast Breads


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  1. 4-2

    We really love the flavor of this bread for the toaster! However, I have always been an unsuccessful bread maker and only tried this because I read that I can use my dehydrater for the raising process. I carefully covered my dough with seran wrap so the fan wouldn’t blow it off and it totally stuck on the top! Since this is labeled as “easy”, other new bread makers may use it and need to know to use oiled wax paper for covering as I since found out!! Thanks!!

  2. 4-3

    Guess the need for a greased cover would depend upon what you use to cover the dough! With the corn meal on it’s top, a simple tea towel works well for me.

    The other concern I would have for this particular loaf is that if a greased paper or plastic wrap is used to cover the rising dough wouldn’t it take the corn meal with it when it is removed prior to baking?

    I dunno. I just use a tea towel and let the dough rise on the countertop.

  3. 4-3

    I will definately try this one again ~ We are really loving it, and I think using enough corn meal and oiled wax paper will work. When it stuck the first time, I was able to pull the dough off fairly well and pop it into the hot oven right away, so we just lost the top shape. I’ll post my (hopefully) success next time. ūüôā

    Thanks for your help!!

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