English Muffin Garlic Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Position a rack over a baking sheet.
• Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them split-side up on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.

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.

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Steps:

• In a bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. In a saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until smooth. Stir in remaining flour (batter will be stiff). Do not knead. , Grease an 8x4-in. loaf pan and sprinkle with cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
• Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
• Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.

Steps:

• Sift the flour and salt into a bowl and leave in a warm place.
• Dissolve the yeast and sugar in warm milk.
• Let froth, then mix in the butter.
• Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and proof in a warm place for 50 minutes or until doubled in bulk.
• Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
• Shape each one into a round with straight sides.
• Put onto a greased baking sheet.
• Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
• Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly.
• Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
• Turn and cook the other side.
• Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
• Apple butter ain't bad either.
• Enjoy.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lay English muffins cut-side up on a baking sheet.
• In a small bowl, mix together the olive oil, garlic, and salt.
• Brush the olive oil mixture onto the English muffins.
• Lay the cheese in strips along the top of the English muffin, leaving a gap where the eyes will go.
• Add the olive "eyes."
• Bake for about 5 minutes, until the cheese has melted and the edges of the English muffins are beginning to get golden brown. Serve.

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.

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.