Thursday, September 15, 2005

English Muffin Bread Recipe

For those requesting that I post the recipe, here you go. It is very easy to make. You don't even have to knead the dough. The most difficult part is stirring in the flour toward the end as it does get very stiff.

This bread MUST be toasted. It does not taste good at all untoasted. If you like English Muffins, I think you will enjoy it. It is crunchy on the outside and warm and chewy on the inside.

English Muffin Bread

5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 Tablespoon sugar
2 teaspoons salt
¼ teaspoon baking soda
2 cups warm milk (120 – 130 degrees)
½ cup warm water
cornmeal to sprinkle on top and on pans

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.

Add warm milk and water (I use the microwave to heat until it is very warm when you stick a finger in, but does not actually burn your finger-if it is too hot it will kill the yeast).

Beat on low speed of an electric mixer for 30 seconds, scraping bow occasionally.

Once combined, beat on high for 3 minutes (don’t skimp on this step as you need to incorporate air).

Stir in the remaining flour (batter will be STIFF). Do not knead.

Grease two 8-1/2-inch x 4-1/2 inch x 2-1/2 inch 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 degrees for 35 minutes or until golden brown on top.

Remove from pans immediately and cool on wire racks.

Slice and toast.

Spread thickly with real butter—take your first bite, wipe up the dripping butter & continue munching your way to ecstasy!


  1. Great Blog, beautful photos, interesting dialog and now a wonderful recipe. Thanks for the tour.

  2. Yeah! Now I need to buy some yeast.
    Thanks for sharing.


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