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Easy English Muffin Bread Recipe

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Easy NoKnead English Muffin Bread Recipe Home Garden DIY
Easy NoKnead English Muffin Bread Recipe Home Garden DIY from homegardendiy.com

Description

Do you love English muffins, but don't want to go through the trouble of making them from scratch? This easy English muffin bread recipe is the perfect solution! With a soft and chewy texture and all the nooks and crannies you love, this bread is perfect for toasting and slathering with butter or jam.

Prep Time

Prep time for this recipe is around 15 minutes.

Cook Time

Cook time for this recipe is around 25 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup water
  • 1 tablespoon cornmeal

Equipment

  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Loaf pan

Method

  1. In a large mixing bowl, combine the flour, sugar, yeast, salt, and baking soda.
  2. Heat the milk and water in a small saucepan until warm, about 120-130°F.
  3. Add the warm milk mixture to the flour mixture and stir until a soft dough forms.
  4. Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
  5. Grease a loaf pan and sprinkle with cornmeal.
  6. Shape the dough into a loaf and place it in the prepared pan.
  7. Cover the pan with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 30 minutes, until it has doubled in size.
  8. Preheat the oven to 400°F.
  9. Bake the bread for 25-30 minutes, until it is golden brown and sounds hollow when tapped.
  10. Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Notes

This bread is best when toasted and served with butter or jam. It also makes great sandwiches!

Nutrition Info

This recipe yields 12 servings. Each serving contains approximately:
  • Calories: 146
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 1mg
  • Sodium: 293mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 5g

Recipes FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour, but the bread will be denser and have a stronger flavor. You may need to adjust the amount of liquid in the recipe as well.

Can I make this bread without a loaf pan?

Yes, you can shape the dough into a round or oval shape and place it on a baking sheet lined with parchment paper. Let it rise and bake as directed.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before slicing and toasting.

Recipe Tips

Use instant yeast instead of active dry yeast for faster rising.

Measure your flour carefully to ensure the right consistency.

Let the dough rise in a warm, draft-free place for best results.

Use cornmeal to prevent sticking and add texture to the crust.


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