English Muffin Bread

Prep Time
Cook Time
1h 10m
Ready In

"Got this recipe from another website, and it turned out pretty good."

Original is 20 servings


  • Serving Size: 1 (68.4 g)
  • Calories 152.4
  • Total Fat - 1.5 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 3.1 mg
  • Sodium - 269.1 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.3 g
  • Protein - 5 g
  • Calcium - 41.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix the yeast, honey, and water. Set aside.

Step 2

Sift the salt, baking powder, and flour.

Step 3

Add the milk and one cup of the flour to the yeast mixture. Blend well.

Step 4

Add the remaining flour and beat in with a spoon.

Step 5

You should have a very soft, goopy dough. Yes. I said goopy.

Step 6

Spoon the dough into 2 loaf pans that have been greased with the butter and dusted with the cornmeal. Shake out excess cornmeal onto a plate, to use for topping the bread dough.

Step 7

Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. DO NOT COVER, as this dough is very sticky and will stick to whatever you cover it with. This may take 30 to 45 minutes.

Step 8

Preheat the oven to 425°F

Step 9

Dust the tops of the loaves with the excess cornmeal lightly, and bake for 15 minutes or so. Loaf will sound hollow when tapped.

Step 10

Bake for 20-25 minutes if you want a crisper, more golden crust.

Step 11

Let cook on cooling rack. Slice and toast.

Step 12

This makes 2 loaves. If you just want to make 1 loaf, cut the ingredients in half, EXCEPT for the warm water. Use the whole 1/4 cup warm to "bloom" the yeast in. But when measuring the milk, just use 1 cup.


No special items needed.

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