English Muffin Bread In Bread Maker Recipes

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ENGLISH MUFFIN BREAD



English Muffin Bread image

This bread has the chewy consistency of English muffins. It's especially good toasted!

Provided by JJ

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 20

Number Of Ingredients 8

2 cups milk
½ cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
¼ teaspoon baking soda

Steps:

  • Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
  • In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 1.2 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 259.7 mg, Sugar 1.9 g

ENGLISH MUFFINS (BREAD MACHINE METHOD).



English Muffins (Bread Machine Method). image

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

Provided by Dustbunni

Categories     Yeast Breads

Time 3h20m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 8

1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal

Steps:

  • Put ingredients in the machine in the order listed.
  • Start the dough cycle.
  • When the cycle is finished.
  • Sprinkle corn meal over your work area.
  • Use your hands to pat the dough into a 1/2 inch thick rectangle.
  • Turn the dough so that each side gets lightly coated with cornmeal.
  • Cut into 8 to 10 rounds.
  • An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
  • Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
  • Heat a dry cast iron skillet or griddle over a low flame.
  • (I do spray mine with Pam).
  • Cook the muffins about 5 to 7 minutes on each side.
  • They should be golden brown when you turn them.
  • Split the muffins with a fork or serrated knife and serve warm.
  • These freeze well and can be reheated in the microwave or toasted.

GRANDMA'S ENGLISH MUFFIN BREAD



Grandma's English Muffin Bread image

Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.

Provided by Stephanie Knewasser

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 7

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
½ tablespoon white sugar
1 teaspoon salt
⅛ teaspoon baking powder
1 cup warm milk
¼ cup water

Steps:

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
  • Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
  • Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 12.8 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 104.1 mg, Sugar 0.8 g

CORNMEAL ENGLISH MUFFIN BREAD (BREAD MACHINE)



Cornmeal English Muffin Bread (Bread Machine) image

This is a yummy bread when you spread it with butter and honey. Toast it or not...it's good. Makes good sandwiches, too.

Provided by MimiMaine

Categories     Breads

Yield 1 serving

Number Of Ingredients 7

1 1/2 cups water
1 large egg
1 1/3 tablespoons sugar
1 teaspoon salt
1 cup yellow cornmeal
3 cups bread flour
2 1/2 teaspoons regular dry yeast

Steps:

  • Put ingredients into your machine according to your directions; medium or light crust.

Nutrition Facts : Calories 2193 cal

BREAD MACHINE ENGLISH MUFFINS



Bread Machine English Muffins image

All your bread machine needs is pantry staples to churn out delicious English muffins, perfect for making breakfast sandwiches or avocado toast.

Provided by ilovetocook23

Time 2h

Yield 8

Number Of Ingredients 6

1/2 cup water
1/4 cup skim milk
2 cups bread flour
1 tablespoon sugar
1 1/2 tablespoon unsalted margarine
1 1/4 teaspoon yeast

Steps:

  • Place ingredients in bread machine in order specified by manufacturer. Process on dough cycle. Either press dough to a 1/2 inch thickness and cut out with English muffin ring or large biscuit cut or shape dough by hand into equal round pieces 1/2 inch thick. Cover and allow to rise until doubled. Transfer to heated, greased griddles. Cook until light brown, turning occasionally, about 20-25 minutes.

ENGLISH MUFFIN BREAD IN BREAD MAKER



English Muffin Bread in Bread Maker image

I love English Muffin Bread but would only get it on occasion. This recipe will let you have english muffin bread any time you want. Ingredients that are on hand and while it may take a while to make the dough and rise, it is well worth the effort. You cannot buy this in any store! Just have everything ready to go, read the...

Provided by Barbara Kavorkian

Categories     Breakfast

Time 2h40m

Number Of Ingredients 11

1/2 c water
1 c milk
1 tsp vinegar
2 Tbsp butter or vegetable oil (i used oil, if using butter, melt it first)
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp baking powder
3 1/2 c unbleached all purpose flour (not breadmakers flour)
2 1/4 tsp instant yeast
cornmeal to dust in bottom of loaf pan
non-stick spray

Steps:

  • 1. Place ingredients into the bread maker pan according to manufacturers suggestion. (Mine is wet on the bottom, dry on top, make a small well in the dry and place the yeast in that). Program your machine for dough cycle. Check your booklet to see what time the last rise will be on the dough and set a timer. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. If needed, adjust the dough's consistency with additional flour or water, if necessary (you may need to use more flour -- or less water -- in the summer.) This dough will not be a light, fluffy dough, but a heavier dough. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal, or you can sprinkle it onto the top and gently press it down into the dough. Remove the dough for last rise. Place the dough into the bread pan that has been sprayed with a non stick spray and then cornmeal has been sprinkled on. Gently press the very dense mixture into the loaf and dust top with cornmeal. Cover the pan with a towel and let it rise until it has barely crowned the rim of the pan. This should be about an hour.
  • 2. Preheat the oven to 400°. Remove the cover and bake for 22-27 minutes and golden brown with internal temperature of 190°F.
  • 3. Remove the bread from the oven and let it cool for 5 minutes or so before turning it out of the pan onto a rack. Let bread cool completely before slicing. I recommend to make this the night before and let it sit to cool overnight (I left mine on the wire rack and covered it with a large bowl so air would still circulate but it would be protected).

BREAD MAKER ENGLISH MUFFINS



Bread Maker English Muffins image

This is a recipe that I combined two recipes, ingredients to make a English Muffin I liked and then tried it in the bread maker and thought it turned out pretty good.

Provided by DotM7037

Categories     Yeast Breads

Time 2h8m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 8

1 cup milk
3 tablespoons butter
3 tablespoons sugar
1 teaspoon salt
1 whole egg and 1 egg yolk
3 1/4 cups flour
2 teaspoons yeast
cornmeal

Steps:

  • Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.

Nutrition Facts : Calories 120, Fat 2.9, SaturatedFat 1.6, Cholesterol 17.5, Sodium 150.6, Carbohydrate 20.1, Fiber 0.7, Sugar 2.2, Protein 3.1

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