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
01/11/2009
Very nice flavor. Easy to make.
06/02/2009
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
Very light bread. Good toasted and used in sandwich. The family love it.
07/24/2009
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>
01/02/2010
This bread was a snap to put together in the bread machine. Including measuring ingredients and washing the measuring cups, spoons, etc., it probably took less than 15 minutes prep time. It tastes delicious and makes wonderful toast. I'm working on my second loaf even as I type to give to relatives. I am trying the medium crust setting this time as the upper crust seemed a little too light with the light crust setting.
01/20/2010
Good bread, nice and light and fluffy but not quite an english muffin flavor as expected; however, I forgot to add the cornmeal but I will do so next time.
01/29/2010
This was delicious, however, I found that I had trouble cutting it, as it all seemed to squish together. Also, it rose wonderfully but in the middle of baking, the middle collapsed. :|
It wasn't dense though, and still had wonderful texture and flavor; I just wish it cut/presented a little better. I may try a medium crust setting to see if it will be easier to cut.
Collapse while baking is usually an indication of over proofing (over-rising). This sounds like something we can solve by phone. Please call our Bakers at 802-649-3717 and we will problem solve with you! Irene @ KAF
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