HOMEMADE ENGLISH MUFFIN BREAD
Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread. -Elsie Trippett, Jackson, Michigan
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. , Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ENGLISH MUFFIN TOASTING BREAD
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's hall of fame.
Provided by King Arthur Baking Company
Categories Breakfast Brunch Bread Milk/Cream Quick & Easy Kid-Friendly Sandwich
Yield 1 (8½-inch) loaf
Number Of Ingredients 9
Steps:
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
- Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
- Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
ENGLISH MUFFIN BREAD
This bread has the chewy consistency of English muffins. It's especially good toasted!
Provided by JJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
- In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 1.2 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 259.7 mg, Sugar 1.9 g
ENGLISH MUFFIN BREAD II
Make and share this English Muffin Bread II recipe from Food.com.
Provided by quotequotecarolreu
Categories Yeast Breads
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
- Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" 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 for 35 minutes or until golden brown.
- Remove from pans immediately and cool on wire racks.
- Slice and toast.
- NOTES : If desired wrap 1 loaf in foil and freeze.
ENGLISH MUFFIN BREAD
Make and share this English Muffin Bread recipe from Food.com.
Provided by Larry Brendler
Categories Yeast Breads
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, yeast, sugar, salt and soda in a large bowl.
- Heat together milk and water until very warm (120 - 130 degrees). Add dry ingredients and beat well.
- Stir in remaining flour to make a stiff batter.
- spoon into 2 loaf pans that have been greased and sprinkled with cornmeal.
- Sprinkle cornmeal on top.
- Cover and let stand in warm place for 45 minutes.
- Bake at 400 for 25 minutes.
Nutrition Facts : Calories 261.4, Fat 2.2, SaturatedFat 1, Cholesterol 5.7, Sodium 435.9, Carbohydrate 51.1, Fiber 2, Sugar 1.2, Protein 8.3
ENGLISH MUFFIN BREAD LOAF
Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. Toast it up for breakfast and don't forget to slather on your favorite jam. -Jane Zielinski, Rotterdam Junction, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 8
Steps:
- In a large 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., Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. 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° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. FREEZE OPTION: Securely wrap each loaf in loaf; freeze. Thaw at room temperature.
Nutrition Facts : Calories 111 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 219mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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ENGLISH MUFFIN TOASTING BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Calories 109 per servingTotal Time 1 hr 15 mins
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer., Combine the milk, water and oil in a separate, microwave-safe bowl (or in a saucepan on the stovetop), and heat to between 120°F and 130°F.
- If you don't have a thermometer, the liquid will feel uncomfortably hot if you quickly dip your finger into it.
ENGLISH MUFFIN BREAD | MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 3Calories 212 per servingCategory Yeast Bread
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and instant yeast; stir to combine.
- In a microwave safe bowl, combine the milk, water, and oil and heat to between 120°F and 130°F. Make sure to stir the liquid before measuring its temperature. If you don't have a thermometer, don't worry, King Arthur states that the liquid should feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be quite soft and sticky.
- Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. I just tossed in about a 1/4 of cornmeal and tilted the pan until the inside was thoroughly coated.
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From barefeetinthekitchen.com
5/5 (65)Calories 161 per serving
- In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
- While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle 1/4 cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
- Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
- Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
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