How To make English Muffins In a Loaf
5 3/4 c Flour
2 pk Yeast
1 tb Sugar
2 1/3 ts Salt
1/4 ts Baking soda
2 c Milk
1/2 c ;Water
Cornmeal Calories per serving: 343 Fat grams per serving: 2 Approx. Cook Time: 2:00 Measure flour by spooning lightly into a cup. Combine three cups
flour, yeast, sugar, salt, and soda. Heat milk and water to 120-130 degrees F. Add to dry mixture; beat well. Stir in enough more flour to make a very stiff batter. Spoon into two loaf pans that are greased and sprinkled with cornmeal. Let rise for 45 minutes. Bake for 25 minutes at 400 degrees. Remove from pans immediately and let cool.
Submitted By SAM WARING On MON, 20 NOV 1995 150014 GMT
How To make English Muffins In a Loaf's Videos
English Muffins a La 1/4 English Ellen (lots of Crooks and Nannies!!!!????????????)
In this video I demonstrate how to make English Muffins including a second batch with an Italian twist!
Here is a direct link to this recipe in printable format!
Please go to my website for more videos and recipes in pdf format for easy printing!
EllensBreadMachineRecipes.Com
English Muffins a La 1/4 English Ellen
400g Half and Half or whole milk
1 egg slightly beaten
540g King Arthur Bread Flour
25g sugar
9g salt
60g salted butter (if you only have unsalted butter, use that and add another gram of salt.)
7g SAF instant yeast
For the griddle:
Semolina flour and butter
(You can probably use cornmeal, but I haven’t tried it.)
Before dough course is finished, prepare an electric griddle or a large skillet by spreading softened butter on it. Sprinkle it with semolina or cornmeal. DO NOT HEAT THE GRIDDLE YET!
If you don’t have an electric griddle, use two large skillets.
Note: This dough will be a little wet. Do not add flour.
When the dough is complete, deflate slightly and weigh the hunk of dough. Divide by 16. Weigh the chunks of dough so your English Muffins will be uniform size. This recipe makes 16 small muffins but you can make them bigger.
Make 16 balls of dough and place them on the COLD griddle. Flatten them a bit. Cover them for 20 minutes with parchment or a dish towel. They will not rise to a major degree but will puff up a bit.
After 20 minutes, uncover the balls, sprinkle tops with semolina. Turn griddle on low heat. Cook until the bottoms are golden brown then flip to brown other side. They are done when they’ve reached 200 degrees. If they are getting too brown but not yet 200 degrees inside, put in cookie sheet and bake at 350 for a few minutes until done.
Cool on a rack. When cool, fork split as shown in the video. (If you cut them open with a knife they won’t have the nooks and crannies!) Toast well and spread with high quality butter and/or jam or jelly of your choice.
Freeze whatever you’re not going to eat on day of making them in freezer bags. You’ll definitely want to fork split them before freezing.
Enjoy!
Easy To Make - English Muffin Bread | Ep # 275
Hi Everyone!
Today we will be baking this wonderful bread that requires minimal effort & ingredients. It tastes exactly like an english muffin but in a loaf form. You will love this recipe!
Recipe:
2 tablespoons cornmeal + 2 more tablespoons for coating loaf pan
2-1/2 cups bread flour
1 package of active dry yeast or 2- 1/4 teaspoons
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
1/4 cup water
English Muffin Bread
Link for the original recipe.... check out her blog!
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English Muffins | Recipe for Super Fluffy English Muffins
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:
7 g instant yeast
170 ml cold milk
15 g sugar
6 g salt
300 g bread flour
20 g butter (for bow)
Mixture of 50% flour 50% polenta for dusting (about 1/2 cup or 125 ml)
Polenta for lining pan and top of muffins.
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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My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.
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English Muffin Bread (Bakery Recipe)
Here's my bakery recipe for homemade English Muffin Bread. I sold a LOT of this bread in my bakery/bistro! Give it a try! It's not hard...really! Just follow my tips. Enjoy! Judi
English Muffin Bread
Makes 2 Loaves
1 lb, 10 oz (5-1/4 cups) bread flour*
4 tsp sugar
1/2 oz ( 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal
In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it's OK to form loaves right away. No need to let this dough rest before forming loaves.
Divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of loaves with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Allow bread to rise in an oven proof box (see video link below), or cover with waxed paper then a towel and let rise briefly over an oven that is preheating to 375F.
Check loaves often, as they will rise quickly. Allow to rise about 20 minutes, until doubled, or until an indentation remains after a finger is lightly pressed into the loaf. When ready, bake at 375F for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack. Enjoy!
* Note: All-purpose flour or a combination of bread and all-purpose flour may be used in this recipe. The more all-purpose flour used, the less chewiness the bread will have, but the end product will still be fine. A combination of both types of flour is often what I used at The Spice Rack. jk
Here's how to use your oven as a proof box...