Return to Content

English Muffin Bread

English Muffin Bread
0 votes, 0.00 avg. rating (0% score)
by in Jan 1984

Yield: Makes 2 loaves.

This coarse-textured bread is reminiscent of English muffins. Knead it as little as possible, since kneading develops a finer texture.

Ingredients:

  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 cup warm water
  • 1 package (scant tablespoon) active dry yeast
  • 5-1/2 cups flour (approximately)

Instructions:

Scald milk; stir in sugar, salt, and butter. Cool to lukewarm. Pour the warm water into a large warmed bowl and sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto a floured board; knead for 2 minutes or less, just until dough can be formed into a ball. (Dough may be slightly sticky.) Place in a greased bowl; turn to grease top. Cover and let rise until doubled, about 1 hour. Punch down dough; divide in half. Shape into 2 loaves. Roll each loaf in cornmeal. Place in greased 4- by 8-inch loaf pans. Cover and let rise until doubled, up to 1 hour. Bake at 400 degrees F for 20 minutes or so until done. Remove from baking pans; cool on wire racks. Slice and toast like English muffins.
Updated Wednesday, October 3rd, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111