English Muffin Loaf Recipes

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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

ENGLISH MUFFIN BREAD LOAF



English Muffin Bread Loaf image

Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. Toast it up for breakfast and don't forget to slather on your favorite jam. -Jane Zielinski, Rotterdam Junction, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 8

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 whole milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 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 the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. FREEZE OPTION: Securely wrap each loaf in loaf; freeze. Thaw at room temperature.

Nutrition Facts : Calories 111 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 219mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

NO-KNEAD ENGLISH MUFFIN LOAVES



No-Knead English Muffin Loaves image

Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.

Provided by Ann

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 1h25m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 cups warm milk (110 degrees F/45 degrees C)
6 cups bread flour, divided
2 teaspoons salt
¼ teaspoon baking soda
2 tablespoons yellow cornmeal

Steps:

  • In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 24 g, Cholesterol 1.6 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.3 mg, Sugar 1.6 g

ENGLISH MUFFIN LOAF



English Muffin Loaf image

Make and share this English Muffin Loaf recipe from Food.com.

Provided by AlexandriaAngel

Categories     Breads

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

5 3/4 cups flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
2 tablespoons cornmeal

Steps:

  • Measure and combine 3°C flour, yeast,sugar, salt, and soda.
  • Heat milk and water to 120 to 130 degrees.
  • Add to dry mixture, beat well.
  • Stir in enough of the additional flour to make a very stiff batter.
  • Grease 2 loaf pans and sprinkle with corn meal.
  • Spoon batter into loaf pans sprinkle tops with a little remaining corn meal.
  • Cover and let raise in a warm place for 45 minutes.
  • Bake at 400 degrees for 25 minutes.
  • Remove from pans immediately and cool store in plastic container or bags for freshness.

Nutrition Facts : Calories 1536.9, Fat 13.1, SaturatedFat 6.2, Cholesterol 34.2, Sodium 2616.9, Carbohydrate 300.4, Fiber 11.7, Sugar 7.3, Protein 48.4

ENGLISH MUFFIN LOAF



English Muffin Loaf image

This simple recipe does not require kneading and calls for just one rising time. Slices are absolutely delicious toasted and topped with butter.

Provided by Taste of Home

Time 40m

Yield 1 loaf.

Number Of Ingredients 8

3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
Cornmeal

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.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

60 MINUTE MICROWAVE ENGLISH MUFFIN LOAF



60 Minute Microwave English Muffin Loaf image

Say good morning with English Muffins in a loaf. Make it in just 60 minutes, and toast it for a delicious way to start the day. This came from Good Housekeeping. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Breads

Time 1h15m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 8

5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
4 ounces fleischmann's fast rising yeast (2 packages)
2 cups milk
1/2 cup water
cornmeal

Steps:

  • Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125-130F). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into two 8 1/2 x 4 1/2 or 9 x 5"-inch loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes., 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest in dishes 5 minutes; remove and cool. To serve slice and toast.
  • Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very still batter. Spoon into loaf pans or dishes. Cover; let rise in warm place 30 minutes. Bake at 400 for 25 minutes. Remove from pans immediately and cool.
  • To Use Fleischmann's Regular Active Dry Yeast: Prepare dough as above, using 3 cups flour in first mixing step. Stir in remaining flour to make desired batter. For microwave rising, repeat cooking and resting 3 times; for regular oven, let rise 45 minutes. Bake as directed above.

ENGLISH MUFFIN TOASTING BREAD



English Muffin Toasting Bread image

This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's hall of fame.

Provided by King Arthur Baking Company

Categories     Breakfast     Brunch     Bread     Milk/Cream     Quick & Easy     Kid-Friendly     Sandwich

Yield 1 (8½-inch) loaf

Number Of Ingredients 9

3 cups (360g) unbleached all-purpose flour
1 tablespoon (14g) sugar
1½ teaspoons salt
¼ teaspoon baking soda
1 tablespoon (10g) instant yeast
1 cup (227g) milk
¼ cup (57g) water
2 tablespoons (25g) vegetable oil or olive oil
Cornmeal, for sprinkling

Steps:

  • Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
  • Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
  • Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
  • Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
  • Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
  • Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

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