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English Muffin Bread

For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.

1 teaspoon vinegar
1/2 cup water
1 cup milk
2 tablespoons butter or vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast

Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary (as this recipe was developed in the dead of winter, when flour is at its driest, you may find you need to use more flour -- or less water -- in the summer.) For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Yield: 1 loaf.

Nutrition information per serving (1/2-inch slice, 45g): 80 cal, 1.5g fat, 3g protein, 16g complex carbohydrates, 1g dietary fiber, 1mg cholesterol, 225mg sodium, 56mg potassium, 9RE vitamin A, 1mg iron, 55mg calcium, 37mg phosphorus.

Reviews

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*****

01/11/2009

T Simard from NH

Very nice flavor. Easy to make.

*****

06/02/2009

Irene Woitasek from Alabama

This is DELICIOUS. I make it two ways, as printed here and I also substitute buttermilk and it adds a wonderful twist. Thank you KAF.

*****

07/17/2009

Marie France from Montreal

Very light bread. Good toasted and used in sandwich. The family love it.

*****

07/24/2009

Peggy from White Swan, WA

This bread turned out okay. It has a very light texture and nice flavor. It rose so much though that I thought it would over flow my 2 pound bread machine pan. Also, there were very large air bubbles on the top of the dough at the end of the rise and this caused the top crust to separate from the loaf during and after baking. I'm not sure what caused this. It is too bad because without that issue this is a really nice sandwich loaf. I did find the English Muffin Toasting Bread on this site to be more of a true English Muffin bread. I've made that and it is just wonderful toasted with some butter and honey.
I'm glad you've enjoyed trying out the different recipes for this bread. The large bubbles might just be a first time event. The next time you make that one, double check the consistency during the initial mix. It might need just a tad more flour to get the dough just right. Please call us if you need assistance. Frank @ KAF>

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