How can something so basic like English Muffin Bread, taste so darn good! Simple ingredients are always best!
I keep making this English Muffin Bread and falling in love with it all over again!
It is so easy and tastes the way a homemade loaf of bread should. Smother with a bit of butter and jam and pow! Hit’s ya right in the old carbohydrate breadbox!
Serve this with my Gnocchi, Sausage Soup and your family will love you!
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English Muffin Bread
Prep Time
10 mins
Cook Time
25 mins
Resting Time
1 hr 30 mins
I used a Kitchen Aid mixer with the dough hook, but your your hands will work just as well.
Course: bread
Cuisine: American
Servings: 12 slices
: 126 kcal
Ingredients
- 1 oz package active dry yeast 1/4
- 1 1/4 cups warm water (110 degrees or just dip your finger if its warm, it will work)
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 3 tablespoons milk
Instructions
- Mix dry yeast, water and sugar in Kitchen Aid bowl. Let sit for about 5 minutes until it becomes frothy. Add remaining ingredients and knead in mixer for about 3-5 minutes until dough is smooth.
- Add dough to oiled bowl, cover with plastic wrap and let rise until double in size, about an hour.
- Spray a loaf pan with non stick spray.
- Punch down dough and knead gently on a floured surface.
- Shape to fit loaf pan.
- Place in loaf pan.
- Let rise until double - about an hour.
- Preheat oven to 350 degrees
- Bake for about 25 minutes or until golden brown.
Nutrition Facts
English Muffin Bread
Amount Per Serving
Calories 126
% Daily Value*
Sodium 221mg 9%
Potassium 60mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 0.1%
Calcium 0.9%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.
I have a recipe for this in my cookbook. It’s a lovely recipe and everyone seems to love it. Your photos are gorgeous. My version needs to be toasted before serving since it has texture very similar to untested English muffins. Great job…can’t wait to try your version.
Hello Chris – No, you do not have to toast this version but it’s darn good toasted! Thank you for the compliment on my photos…cant tell you how much that means to me since I am such a novice! Thank you again Chris and hope you visit often!
I have a recipe similar to this that I’ve meaning to try for years! The texture of this bread looks fantastic, and your right, this bread screams for butter! Looks delicious! Great post!
Don’t you let it rise in the bread pan before you bake it? Looks delish, may make it today.
Oh boy, guess it’s time to hire an editor! Good catch, yes, you let it rise in the pan. I’ll make the edit asap!
Kathi
Thanks Kathi, going to make it this morning!