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>
How To make English Muffin Batter Bread's Videos
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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The Secret to Perfectly Crispy No Knead English Muffin Bread
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English Muffin Bread - Perfect Toasting Bread
This bread loaf has the identical taste and texture of an English muffin. Lots of nooks and crannies for your favourite toppings. This is the very best toasted.
Find the printable recipe here:
4 ½ cups flour, you may need less or a little more
▢2 tablespoons yeast, or 2 packets
▢1 tablespoon honey, or sugar
▢¼ cup warm water, 110F
▢2 teaspoons kosher salt
▢¼ teaspoon baking powder
▢2 ¼ cups warm milk, 110F
▢Butter and cornmeal for greasing and dusting the pans
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ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
Did you know that you don't need an oven to make English muffins? ???? Here's how you do it. ????
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English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
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English Yeast Breads by Elizabeth David (Amazon affiliate link):
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Homemade English Muffin Recipe in The Bread Kitchen
English Muffin is another British bread cooked on a hot surface rather than in an oven. Split in half, toast, spread with butter and top with jam, cheese or a poached egg. Recipe at
#sourdoughdiscard English Muffins
2/3c milk heated to 115°, 1ts salt, 1c discard, 2c flour, 1ts yeast