Raisin English Muffin Bread Recipes

RAISIN MUFFIN BREAD PUDDING

Raisin Muffin Bread Pudding image

I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum.

Provided by DrGaellon

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cinnamon raisin English muffin (about 1/2 lb)
1/2 cup raisins
3 eggs
1 -1 1/4 cup milk
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 cup rum or 1/4 cup Bourbon
1 tablespoon white sugar

Steps:

Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.

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

Ingredients

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

HOMEMADE ENGLISH MUFFIN BREAD

Homemade English Muffin Bread image

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

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 8

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 2% milk (110° to 115°)
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 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.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ENGLISH MUFFIN BREAD

English Muffin Bread image

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.

Provided by Taste of Home

Time 35m

Yield 3 loaves (16 slices each).

Number Of Ingredients 8

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

Steps:

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 8x4-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.

Nutrition Facts : Calories 62 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 13g carbohydrate, Fiber 2g protein.

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

Ingredients

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

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