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    You are in: Home / Recipes / Mom's English Muffin Bread Recipe
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    Mom's English Muffin Bread

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    onlyme's Note:

    This is a quick yeast bread that needs no kneading.

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    Units: US | Metric


    1. 1
      Warm the milk and water in a small saucepan until very warm (110'-120' degrees F) Lightly grease a 8x4 inch loaf pan; sprinkle cornmeal inside pan.
    2. 2
      In a large bowl, mix together 1 1/2 cups of the flour, yeast, sugar, salt and soda.
    3. 3
      Stir milk into the flour mixture; beat well.
    4. 4
      Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed.
    5. 5
      Spoon batter into prepared pan.
    6. 6
      Cover and let rise in a warm place for about 45 minutes until nearly doubled in size.
    7. 7
      Preheat oven to 400 degrees F.
    8. 8
      Bake until golden brown, about 25 minutes.
    9. 9
      Remove from pan immediately and cool on wire rack.
    10. 10
      This is best sliced and toasted.

    Ratings & Reviews:

    • on February 06, 2012


      Great recipe for non-knead bread. I think I should have let it rise a bit longer (it had not quite reached the top of the pan) and bake a bit shorter. The texture is very good especially toasted.

      There is incorrect info in other reviews. This recipe uses the "quick-mix method". I use this method for all my yeast breads... and I bake a LOT. You use instant (also known as rapid rise or bread machine) yeast and mix the dry yeast with about 1/2 to 2/3 of the flour and all the other dry ingredients. You then add much warmer liquid. I zap 1.5 cups of cold liquid in the microwave for one minute; it is very warm to the touch. The optimal range is 115 to 120 but it really isn't very picky. I have consistently great results with all types of breads and rolls. Oh, and if the recipe calls for one package of regular yeat, I use about 2 teaspoons of instant bulk yeast.

      One other hint. Boil 1 to 1.5 cups of water in the microwave (I use the same glass measuring cup that I heated the milk/water in) until it boils actively. Move the cup of water to a corner of the microwave and rise your dough in with it (with microwave off). You don't even have to cover the dough because of the high humidity. Rises faster and more predictably than other methods!

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    • on April 09, 2008


      This bread is excellent. I proofed the yeast in the warm water for 10 minutes. I used almost all of the 3 cups of flour. I like this recipe because it makes only one loaf. So nice fresh, the best toasted. The texture is similar to english muffins. Mine baked up in 20 minutes after I took it out of the oven I brushed the top with butter. Thanks for sharing a wonderful recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2002


      This is excellent. If you like chewy toast with a good texture, try this! I've never baked yeast bread before so chose this to try because of no kneading. My first attempt was unfortunate (per the cooks in the Q&A section, I heated the milk too hot & killed the yeast so the bread didn't rise). But armed with their expert advice, I tried again -- with BIG success. I did increase the salt to 1 tsp, which I thought was better. Gave these to neighbors who very much appreciated a \

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Mom's English Muffin Bread

    Serving Size: 1 (704 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1596.5
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 6.2 g
    Cholesterol 34.1 mg
    Sodium 2193.9 mg
    Total Carbohydrate 312.6 g
    Dietary Fiber 12.6 g
    Sugars 7.3 g
    Protein 50.2 g

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