English Muffin Bread with Grandmother Bread

Submitted by: Suzanne McMinn on May 26, 2010

English Muffin Bread made delicious with Grandmother Bread! You can also roll balls of this dough into 4-inch round circles (1/2-inch thick) and cook in an ungreased skillet for traditional English muffins. (Turn muffins every 5 minutes, cooking for about 25-30 minutes or until done.) Split and toast–yum!

Servings: one loaf   Prep Time: 20 minutes   Cook Time: 30 minutes  


4 cups all-purpose flour (approximately)
1 tablespoon yeast
1 1/2 cups milk
3 tablespoons butter, shortening, or lard
1 1/2 tablespoons sugar
1 teaspoon salt
cornmeal for dusting


Place 1 1/2 cups of the flour in a bowl with the yeast. In a small saucepan, heat milk, butter, sugar, and salt until butter is nearly melted. Add to flour mixture and beat with an electric mixer. Using a spoon, stir in the rest of the flour gradually and knead. Let rise, covered, in a greased bowl. Punch dough down. Grease a loaf pan and sprinkle with cornmeal. Shape dough into a loaf and place in prepared pan. Sprinkle cornmeal on top. Let rise. Bake at 350-degrees for approximately 30 minutes.

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