New? Register Here    Lost your Password?

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
Loading ... Loading ...
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  

Ingredients

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)

Cornmeal

Directions

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 – slice – toast – enjoy!

Categories: Breads, Yeast Breads

Tags:

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:



Reviews

3 reviews | Get new review notifications:

Subscribe via RSS Feed

  1. 4-2
    2:28
    pm
    Avatar of valeriekasnick

    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
    6:07
    pm
    Avatar of Pete

    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
    7:44
    pm
    Avatar of valeriekasnick

    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. :)

    Thanks for your help!!

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).






If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You



Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes,
we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials


Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




  • Thanks for being part of our community!