Homemade English Muffin Bread Recipe

5 3 4
Homemade English Muffin Bread Recipe
Homemade English Muffin Bread Recipe photo by Taste of Home
Publisher Photo

Homemade English Muffin Bread Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

Ingredients

  • 5 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 milk (110° to 115°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal

Directions

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. Yield: 2 loaves.
Originally published as English Muffin Bread in Cookin' Up Country Breakfasts Cookbook 1994, p56

Nutritional Facts

1 slice: 83 calories, 1g fat (0 saturated fat), 2mg cholesterol, 165mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 5 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 milk (110° to 115°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal
  1. 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.
  2. 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.
  3. Preheat oven to 375°. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as English Muffin Bread in Cookin' Up Country Breakfasts Cookbook 1994, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHomemade English Muffin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annrms User ID: 2649709 244104
Reviewed Feb. 19, 2016

"Been making this for years....very good and easy to make."

MY REVIEW
christine joyce User ID: 758337 43627
Reviewed Oct. 11, 2009

"this sounds so easy and good. Can't wait to try it."

MY REVIEW
cherrylady User ID: 1073547 40114
Reviewed Jun. 27, 2009

"This recipe is so simple! Delicious for Saturday morning breakfast -- with an extra loaf to share with the neighbor!"

Loading Image