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My review
English Muffin Bread
Jo
"This bread has the chewy consistency of English muffins. It's especially good toasted!"
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Ingredients
1 h 25 m servings 168 calsOriginal recipe yields 20 servings (2 - 8x4 inch loaf pans)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 168 calories; 1.2 g fat; 32.4 g carbohydrates; 6.1 g protein; 2 mg cholesterol; 260 mg sodium. Full nutrition
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Reviews
Read all reviews 130161 Ratings
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Most helpful positive review
4/23/2002
I cut this recipe in half and made it in my bread machine. I added about 1 and 1/2 tablespoon of butter. It's great. Tastes good as bread and toasts beautifully. The texture is good and the ...
Most helpful critical review
5/4/2005
This recipe is a nice "starting off point" but personally I think 1/4 teaspoon baking soda for two loaves is not enough.... I put 1/2 teaspoon for two loaves and also the "batter" came out dry.....
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4/23/2002
I cut this recipe in half and made it in my bread machine. I added about 1 and 1/2 tablespoon of butter. It's great. Tastes good as bread and toasts beautifully. The texture is good and the ...
11/23/2007
This is the exact recipe my aunt has been using for years and we go crazy whenever she gives us a loaf. It's fantastic. Some tips for beginner bakers: This bread is perfect for beginners...it's ...
10/25/2002
I've made this recipe dozens of times; even doubled it to make four loaves because it doesn't last long around my house. It's wonderful toasted or just sliced from the loaf with jam/butter. ...
2/19/2005
one of the best recipes i've ever used!! came out exactly as promised. i used an electric mixer on the first beating for about 5 minutes to develop the gluten. beat the batter until it got st...
5/4/2005
This recipe is a nice "starting off point" but personally I think 1/4 teaspoon baking soda for two loaves is not enough.... I put 1/2 teaspoon for two loaves and also the "batter" came out dry.....
11/15/2003
Wow! I adore english muffins and I really loved this bread. It was just like eating an english muffin without the crust underneath the muffin. Toasted and lightly buttered, this bread was awes...
6/18/2005
I don't know why but my bread didn't rise enough. When I put in the oven, the dough had doubled in size. However, there was no rise during the baking. One would think that bread would rise ...
1/27/2011
This is almost the exact recipe my great aunt has made for years! We all go crazy over it. I do a couple of things different than this recipe. First: I use 2 1/2 cups of milk in place of the 1/...