English Muffin Bread In Machine Recipes

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ENGLISH MUFFINS (BREAD MACHINE METHOD).



English Muffins (Bread Machine Method). image

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

Provided by Dustbunni

Categories     Yeast Breads

Time 3h20m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 8

1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal

Steps:

  • Put ingredients in the machine in the order listed.
  • Start the dough cycle.
  • When the cycle is finished.
  • Sprinkle corn meal over your work area.
  • Use your hands to pat the dough into a 1/2 inch thick rectangle.
  • Turn the dough so that each side gets lightly coated with cornmeal.
  • Cut into 8 to 10 rounds.
  • An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
  • Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
  • Heat a dry cast iron skillet or griddle over a low flame.
  • (I do spray mine with Pam).
  • Cook the muffins about 5 to 7 minutes on each side.
  • They should be golden brown when you turn them.
  • Split the muffins with a fork or serrated knife and serve warm.
  • These freeze well and can be reheated in the microwave or toasted.

ENGLISH MUFFIN BREAD



English Muffin Bread image

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

2 cups milk
½ cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
¼ teaspoon baking soda

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

GRANDMA'S ENGLISH MUFFIN BREAD



Grandma's English Muffin Bread image

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.

Provided by Stephanie Knewasser

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 7

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
½ tablespoon white sugar
1 teaspoon salt
⅛ teaspoon baking powder
1 cup warm milk
¼ cup water

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.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 12.8 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 104.1 mg, Sugar 0.8 g

BREAD MACHINE ENGLISH MUFFINS



Bread Machine English Muffins image

All your bread machine needs is pantry staples to churn out delicious English muffins, perfect for making breakfast sandwiches or avocado toast.

Provided by ilovetocook23

Time 2h

Yield 8

Number Of Ingredients 6

1/2 cup water
1/4 cup skim milk
2 cups bread flour
1 tablespoon sugar
1 1/2 tablespoon unsalted margarine
1 1/4 teaspoon yeast

Steps:

  • Place ingredients in bread machine in order specified by manufacturer. Process on dough cycle. Either press dough to a 1/2 inch thickness and cut out with English muffin ring or large biscuit cut or shape dough by hand into equal round pieces 1/2 inch thick. Cover and allow to rise until doubled. Transfer to heated, greased griddles. Cook until light brown, turning occasionally, about 20-25 minutes.

BREAD MACHINE ENGLISH MUFFINS



Bread Machine English Muffins image

Let your bread machine do most of the work for these flavorful and delicious homemade English muffins.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Breakfast

Time 1h38m

Number Of Ingredients 7

1-1/4 cups warm water
3 Tbsp Honey ([see note 1])
3 tsp active dry yeast OR 2 tsp fast rise yeast
1/2 tsp salt
3 cups bread flour
3/4 cups whole wheat flour
2 Tbsp butter (, softened or room temperature)

Steps:

  • Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
  • Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
  • Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
  • Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
  • Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
  • Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
  • Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
  • Store in the refrigerator for up to a week or freeze for up to 3 months.

Nutrition Facts : ServingSize 1 english muffin, Calories 181 kcal, Sugar 4 g, Sodium 117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 6 g, Cholesterol 5 mg

BREAD MAKER ENGLISH MUFFINS



Bread Maker English Muffins image

This is a recipe that I combined two recipes, ingredients to make a English Muffin I liked and then tried it in the bread maker and thought it turned out pretty good.

Provided by DotM7037

Categories     Yeast Breads

Time 2h8m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 8

1 cup milk
3 tablespoons butter
3 tablespoons sugar
1 teaspoon salt
1 whole egg and 1 egg yolk
3 1/4 cups flour
2 teaspoons yeast
cornmeal

Steps:

  • Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.

Nutrition Facts : Calories 120, Fat 2.9, SaturatedFat 1.6, Cholesterol 17.5, Sodium 150.6, Carbohydrate 20.1, Fiber 0.7, Sugar 2.2, Protein 3.1

ENGLISH MUFFIN BREAD IN BREAD MAKER



English Muffin Bread in Bread Maker image

I love English Muffin Bread but would only get it on occasion. This recipe will let you have english muffin bread any time you want. Ingredients that are on hand and while it may take a while to make the dough and rise, it is well worth the effort. You cannot buy this in any store! Just have everything ready to go, read the...

Provided by Barbara Kavorkian

Categories     Breakfast

Time 2h40m

Number Of Ingredients 11

1/2 c water
1 c milk
1 tsp vinegar
2 Tbsp butter or vegetable oil (i used oil, if using butter, melt it first)
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp baking powder
3 1/2 c unbleached all purpose flour (not breadmakers flour)
2 1/4 tsp instant yeast
cornmeal to dust in bottom of loaf pan
non-stick spray

Steps:

  • 1. Place ingredients into the bread maker pan according to manufacturers suggestion. (Mine is wet on the bottom, dry on top, make a small well in the dry and place the yeast in that). Program your machine for dough cycle. Check your booklet to see what time the last rise will be on the dough and set a timer. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. If needed, adjust the dough's consistency with additional flour or water, if necessary (you may need to use more flour -- or less water -- in the summer.) This dough will not be a light, fluffy dough, but a heavier dough. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal, or you can sprinkle it onto the top and gently press it down into the dough. Remove the dough for last rise. Place the dough into the bread pan that has been sprayed with a non stick spray and then cornmeal has been sprinkled on. Gently press the very dense mixture into the loaf and dust top with cornmeal. Cover the pan with a towel and let it rise until it has barely crowned the rim of the pan. This should be about an hour.
  • 2. Preheat the oven to 400°. Remove the cover and bake for 22-27 minutes and golden brown with internal temperature of 190°F.
  • 3. Remove the bread from the oven and let it cool for 5 minutes or so before turning it out of the pan onto a rack. Let bread cool completely before slicing. I recommend to make this the night before and let it sit to cool overnight (I left mine on the wire rack and covered it with a large bowl so air would still circulate but it would be protected).

SOFT, LIGHT ENGLISH MUFFINS FOR BREAD MACHINE



Soft, Light English Muffins for Bread Machine image

This is, by far, the best recipe for English muffins I've ever tasted. They are everything you could want; soft, fluffy, light and best of all, delicious. These are so much better than store bought and make the most AMAZING Egg McMuffins! They are also really fun to make. There's only one problem. Your family won't want the store brand, rock hard, chewy ones anymore. =) (In my photos, you'll see a comparison between one of these muffins on the left and a Bays English Muffin on the right. These are so much lighter and fluffier. ) *Can be made without a bread machine.

Provided by Family Favorites @Quinnn

Categories     Other Breads

Number Of Ingredients 11

DRY INGREDIENTS
4 1/2 cups bread flour (...don't substitute)
2 tb. white sugar
2 1/4 tsp. instant quick rise yeast (...don't substitute) i like red star
2 tsp. salt
WET INGREDIENTS
1 3/4 cup milk, warmed to lukewarm in microwave
1 large egg
2 tb. butter, softened in microwave
YELLOW CORNMEAL TO SPRINKLE ON BAKING SHEET
1-2 ADDITIONAL TB. OF MELTED BUTTER TO BRUSH ON BEFORE FINAL RISE.

Steps:

  • *Note* If you don't have a bread machine, you can follow the same instructions, kneading dough by hand or with a Kitchenaid for 10-12 minutes until smooth and elastic, as you would for bread. If you don't have an electric griddle, a heavy frying pan will work just as well.
  • Warm milk in a glass measuring cup in microwave until lukewarm and add to bread machine pan. Add softened butter and beaten egg to bread pan.
  • Measure and level bread flour carefully. Add on top of milk mixture. Level with back of spoon. Then add on top of flour, salt on one side of flour and yeast and sugar on the other side.
  • Set bread machine to "Mix" and begin cycle. Using a rubber spatula, scrape down sides until dough is mixed uniformly, 5-7 minutes. Then, cancel cycle.
  • Now set bread machine to "Basic" and let run through the first kneading cycle and the entire first rise. After the first rise, cancel cycle. Line cookie sheet with parchment paper, then sprinkle with cornmeal. Set aside.
  • Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.
  • When all of your dough has been cut, brush lightly with melted butter and then sprinkle with cornmeal. Cover with wax paper and allow to rest for 30 minutes in a warm, draft free location.
  • Heat electric griddle to 300-325 degrees. Place 4-6 muffins on the griddle and watch closely. They can burn if you're not careful. Using a spatula, check the bottoms until they are nicely browned and then flip. Mine took 7-10 minutes per side, but watch closely as all griddles are different. Let the second side brown. Then, using a thin wooden skewer, insert into the side of a muffin reaching the center to check for doneness. When removed, skewer should be free of any raw batter. You can also use an instant read thermometer and remove from heat at approximately 195 degrees.
  • When done, place on a metal baking rack until cool. Then store in ziplock bags. When ready to eat, split with a fork and toast.

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