Home > Recipes > English Muffin Bread

English Muffin Bread Recipe

You can bake this bread either in clean coffee cans for a change of pace or regular loaf pans. This bread is really delicious when toasted.

This recipe is:

Diabetic Friendly

[X]

Rate English Muffin Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

English Muffin Bread Recipe

Prep: 15 min. + rising Bake: 20 min. + cooling

Yield: 48 Servings

15 20 35

Ingredients

6 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 fat-free milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal

Directions

In a large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Add milk and water; mix well. Stir in remaining flour (batter will be soft). Do not knead.
Sprinkle three greased 8-in. x 4-in. loaf pans with cornmeal. Spoon batter into pans; sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).

Nutritional Facts One slice equals 62 calories, trace fat (0 saturated fat), trace cholesterol, 101 mg sodium, 13 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as English Muffin Bread in Country Woman November/December 1996, p36