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english muffin bread

Last post 05-21-2008 7:12 AM by jcdustin. 4 replies.
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  • 12-30-2007 1:14 PM

    english muffin bread

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    anyone have any recipes for the breadmaker for either english muffins or english muffin loaf?

  • 12-30-2007 3:04 PM In reply to

    Re: english muffin bread

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    Found online.

    -- Vicki - dutchmom4

     

    =============================

     

     GRANDMA’S ENGLISH MUFFIN BREAD for a bread machine


    "Like English muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the English muffin appearance. Today she uses non-stick pans."

    INGREDIENTS:
    3 cups all-purpose flour
    2 1/4 teaspoons active dry yeast
    1/2 tablespoon white sugar
    1 teaspoon salt
        
    1/8 teaspoon baking powder
    1 cup warm milk
    1/4 cup water

    DIRECTIONS:
    1. Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.

    2. 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.

    3. Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.

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  • 12-30-2007 3:07 PM In reply to

    Re: english muffin bread

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    Also, found online.

    Vicki – dutchmom4

    ============================



    ENGLISH MUFFIN BREAD – for bread machine

    1 teaspoon vinegar
    1/2 cup water
    1 cup milk
    2 tablespoons melted butter or vegetable oil
    1 1/2 teaspoons salt
    1 1/2 teaspoons granulated sugar
    1/2 teaspoon baking powder
    3 1/2 cups all-purpose flour
    2 1/2 teaspoons active dry yeast
    Cornmeal (optional)

       1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
       2. Select Basic bread cycle and start machine. For an authentic English muffin effect, remove the dough after the final kneading and roll it in cornmeal. Place the dough back in the machine to rise and bake.

    YIELD:  Makes a 1 1/2 pound loaf.
     

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  • 05-20-2008 2:03 PM In reply to

    Re: english muffin bread

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    XXX

  • 05-21-2008 7:12 AM In reply to

    Re: english muffin bread

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    This is from the King Arthur web site. It is so easy -- no kneading. Just mix it up and plop in the pans and let it rise. I make it a lot for our church bake sales.

    English Muffin Batter Bread (from King Arthur Flour)

    This used to be my favorite bread recipe, mostly because it was so easy to make. However, now that I've grown and "matured" as a baker, I've moved away from my old friend. No more batter breads for me; I use a baking stone, a peel, cornmeal, semolina flour; I knead the dough firmly, treat it gently, shape it perfectly; I get picture-perfect loaves (every now and then).

    Still, this yeasty, coarse-textured bread continues to sing its siren song to me every morning at breakfast. It still makes the best toast I've ever eaten, a perfect partner to fresh summer jam or preserves. So, I have to admit, I secretly backslide every now and then and bake a couple of loaves of my old favorite, English Muffin Bread. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in my personal culinary Hall of Fame. It's a particularly nice recipe in summer, when you might not feel like spending a lot of time in the kitchen.

    5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
    2 tablespoons active dry yeast
    1 tablespoon sugar
    2 teaspoons salt
    1/4 teaspoon baking soda
    2 cups milk
    1/2 cup water
    cornmeal

    Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120°F to 130°F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough.

    Grease two 8 1/2 x 4 1/2-inch bread pans , and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes.

    Bake at 400°F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves, 14 slices each.

    Nutrition per serving (1 slice, 42g): 90 cal, 0g fat, 4g protein, 19 g total carbohydrate, 2g sugar, <1g dietary fiber, 0mg cholesterol, 190mg sodium.

    This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.

    ©2008 The King Arthur Flour Company, Inc. All Rights Reserved.

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