Honey Wheat English Muffin Bread Recipes

HONEY WHEAT ENGLISH MUFFIN BREAD

Steps:

• In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
• Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
• Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
• Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
• During the last 15 minutes of rising, preheat oven to 375° F/190° C.
• Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.

HONEY WHEAT ENGLISH MUFFIN BREAD (BREAD MACHINE)

Steps:

• Add ingredients in to the bread machine in the order listed, or the order recommended by your bread machine manufacturer.
• Run on the whole wheat cycle.
• Allow to cool for at least one hour before slicing.
• For best taste, slice & toast, serve with butter & honey.

HONEY WHEAT ENGLISH MUFFIN BREAD

Steps:

• Grease two 9x5 loaf pans. Sprinkle with course cornmeal.
• In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
• Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
• Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
• Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
• During the last 15 minutes of rising, preheat oven to 375° F/190°C.
• Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.

NO-KNEAD ENGLISH MUFFIN BREAD

Steps:

• Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
• Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
• Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
• Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
• Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

HONEY WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt and cinnamon. In a small microwave safe bowl, microwave the water and milk until warm, about 30-60 seconds depending on your microwave. Add the honey to the milk and water, then add to the dry ingredients. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl as needed. Using dough hook, mix (knead) until the dough is smooth and starts to pull away from the edges of the bowl, about 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly floured surface and divide in to 8-10 equal portions and shape them into round balls. Dough will be sticky, but try to use the least amount of flour possible. Place balls of dough on cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick. Spray tops with cooking spray and cover loosely with plastic wrap. Let dough rise until double in size, about 40 minutes. Heat griddle or skillet to medium heat. Brush butter over hot griddle. One at a time, gently place dough cornmeal side down onto griddle, placing the dough 2 inches apart. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes, or until muffins sound hollow when tapped.