How To make English Muffin Batter Bread
5 1/2 C King Arthur Unbleached All-Purpose Flour
To 6 C, *
2 Tbsp Active Dry Yeast :
*
1 Tbsp Sugar
2 Tsp Salt
1/4 Tsp Baking Soda
2 C Milk
1/2 C Water
Cornmeal -- *
This is a yeasty, coarse-textured bread. It makes great toast and a perfect partner to fresh summer jam or preserves. This is a purely mix-it-slap-in- the-pan-bake-and-eat-it loaf. It's a particularly nice loaf in the summer, when you might not feel like spending a lot of time in the kitchen.
* indicates items that can be purchased from King Arthur Flour Co.
Combine 3 C of the flour, yeast, sugar, salt and soda. Heat the milk and water until very warm, 120 deg F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough.
Grease two 8 1/2 x 4 1/2" bread pans*, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 min.
Bake at 400 deg F for 25 min. Remove loaves from pans and cool on a wire rack.
Makes 2 loaves.
This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717.
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Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
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Tried to find English muffins in the store recently and couldn't so I decided to make my own. This recipe will give you super thick and fluffy English muffins that are perfect for breakfast and brunch. If you haven't ever made your own at home, take the extra time and try it out. The difference in flavour versus the store bought English muffins in ridiculous. The light bubbly interior and crispy polenta laden crust is perfect for eggs Benedict, jam, clotted cream and whatever else you want to slather on them for breakfast or lunch.
Recipe:
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15 g sugar
6 g salt
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20 g butter (for bow)
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Polenta for lining pan and top of muffins.
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This is one of my most beloved recipes from my childhood! My mom has made this bread for as long as I can remember. And everyone who tries this bread LOVES it. I promise you will not be disappointed!
You can find the full bread recipe on my blog!
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How to Make English Muffins | Perfect Homemade McMuffins | Recipe
Making your own McMuffins is easier than you might think. As I will demonstrate in this video. They are the perfect treat and way better than the ones you buy. Plus, you can fill them with your favourite fillings.
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Love & Best Dishes: English Muffin Bread Recipe
English Muffin Bread Recipe - Paula's sharing an easy bread recipe for breakfast, and the best part? It's a no knead bread recipe to boot!
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How to Make Fresh English Muffins for Breakfast | Cold Proofing Method
English muffins are a classic breakfast item. But making them in the morning can take quite some time and effort. The cold proofing method solves all the problems for breakfast bakes. All the work is done the night before and the only thing left to do in the morning is baking the bread. Use this method to always have freshly baked bread for breakfast.
This English muffin recipe is quite like the other one I posted a couple years ago. The main difference is that it is cold proofed and uses the no-knead method. Instead of kneading this sticky dough and making a mess we simply fold the dough a few times during bulk fermentation and achieve the same result with far less effort and clean-up required.
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You can make no-bake homemade English Muffins at home without english muffin rings, and without special tools. These are one of the easiest breads I think I've ever made. All you need is a bowl and a pan and you're pretty much set. Plus they're super nostalgic and delicious. Get your butter soaked nooks and crannies from scratch.
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Music - Cooking Background Music by Saib:
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Ingredients you'll need:
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil