Monday, September 26, 2011

Janice's English Muffin Bread

This is an excellent recipe. The wonderful flavor and texture of English Muffins, but in a bread you can slice. Easy and fast to make - the recipe makes two loaves so you can enjoy one and give the other to a friend! The nutrition facts, which are based on a fairly nice thick slice, are at Calorie Count!

English Muffin Bread


1 1/4 C water
1/2 C Canola Oil
4 - 4 1/2 Cups of all purpose flour
1/4 Cup sugar
2 t salt
2 pkgs. active dry yeast
2 eggs
Cornmeal to dust the baking pans


Heat water and oil in a small sauce pot until very warm but not hot (about 120 degrees is about right, a little warmer than body temperature).

Add 1 1/2 cups of the flour, sugar, salt, and yeast to a large bowl and stir. Add the eggs and warm water/oil and beat at a low speed until moistened, then beat a couple more minutes at a medium speed. Then add the rest of the flour stirring by hand - this will make a stiff batter.

Cover and let it rise in a warm location until it's light and doubled in size. Should take about an hour.

Use shortening and grease two 8 x 4 inch loaf pans. Sprinkle them with the cornmeal. Stir down the dough by beating vigorously by hand for about 30 seconds and spoon into the prepared pans.

Cover and let rise again until doubled in size. Doesn't take as long for the second rising, about 45 minutes or so.

Preheat the oven to 375 and bake the loaves for 15-20 minutes or until they sound hollow when tapped.

Remove from the pans and cool.

No comments:

Post a Comment