English Muffin Bread

Summary

Yield
Servings
Source

Universal recipe

Prep time15 minutes
Recipe Typesbreads

Description

This recipe can be halved. I make a half recipe with 2 guests and use my 3 x 6 loaf pans for individual loaves (be sure to tuck a steak knife undert the rim of their bread plates). A full recipe can be "stretched" to make 6 (smaller - let raise a bit longer) of these.

Ingredients

6call purpose flour
2pkactive dry yeast
1Tsugar
1⁄4tbaking soda
2 1⁄2cvery warm water

Instructions

Into a large bowl, sift 3 cups flour, yeast, sugar, and baking soda. Add 2 1/2 cups very warm (not hot) water. Stir well (or beat). Add the remaining 3 cups flour and mix well. Spoon into 4 to 6 bread pans (3 X 6) that have been sprayed with non-stick spray. Let raise 15 to 20 minutes in a warm kitchen. Bake in a pre-heated 375 F oven for 25 to 30 minutes. Remove from pans immediately and serve on bread plates for best effect with guests.

Notes

I bake the egg bake in the oven with the bread and both are usually done at the same time. The eggs may take an extra few minutes so leave in while serving bread.

I usually tell the guests, "We have been informed you can be trusted with sharp implements so you each have a steak knife tucked under your bread plate to cut your bread with."

My most asked question is, "May we have the rest of our bread to take with us?" - if there is any left!

GeorgiaGirl's picture
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06/09/2008

Do you think the cornmeal would be fine enough to dust on the top of the EM bread??

gillumhouse's picture
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05/22/2008

One way to find out - do it. I would put a very minute (that is my-nute) amount of dampness on the top of the bread to hold the  cornmeal. or push the cornmeal into the top of the bread when putting it in the pans to let it raise.

GeorgiaGirl's picture
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06/09/2008

Have you ever dusted the tops with cornmeal before baking??  Our Publix grocery store sells a English Muffin bread sliced real thin with cornmeal (or something similiar) on the top and it's so good!  I am going to make this bread this weekend, have been meaning to for quite awhile.....

My friend gave me a sourdough starter the other day and I made it today......it tastes almost like white bread, I can't believe I spent so much time and flour on this bread!

gillumhouse's picture
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05/22/2008

Have not used cornmeal with this. The French bread pan gets dusted with cornmeal before I put the loaves in it.

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08/07/2008

I made this yesterday and I love it!!!

mooseberry's picture
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06/09/2008

Breadpudding...yumm again...ist the recipe here??/ Gotta go look :

is the breadpudding the main dish? What do you serve with it?

 

gillumhouse's picture
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05/22/2008

Not yet, but I will post it. I make with chopped peaches or blueberries. Since I did not get a sale on blueberries last year, it is mainly peach. One regular size can of sliced peaches chopped does it and I save out 2 or 3 similar slices to use as garnish with a marischino cherry. It is served with vanilla yogurt on the side so guests can use or not - their choice. I think it is best slathered with the yogurt. It is the entree, Muffins, fruit dish, juices, bread pudding & yogurt, and coffee/tea is breakfast. It is plenty.

mooseberry's picture
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06/09/2008

Thanks, I will try it Smiling

Sounds delisch....

mooseberry's picture
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06/09/2008

YUMM!!!!

Very good and s easy to make Smiling

Thanks for sharing.

gillumhouse's picture
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05/22/2008

And if you have only 2 guests, you can make a half recipe unless you want the extra loaf for your. I also use the extra loaf for bread pudding the next morning.

greyswan's picture
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06/03/2008

Can this be baked the night before?

gillumhouse's picture
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05/22/2008

It can be, but I do not think it is as good and it does not make the WOW! if baked ahead. It is the hot from oven that makes it such a winner with the guests. It really does not take that much time to do. The most asked question is - can we have the rest of our bread?

I mix up the muffins and get them in the oven. While they are baking I mix up the bread and start the coffee. While that raises, the muffins come out and get put on rack to cool and I get out the fruit and the stuff for the egg bake. Stir down and put into pans and set to raise while I mix up the eggs and by then all is ready for the oven. While that bakes I do the fruit and fill pitchers of juices and water. By the time the bread and eggs are done, guests are usually down.

gillumhouse's picture
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05/22/2008

You are very welcome. It was my pleasure to help. That is why we are innkeepers on this Forum - to help eac other.

Cathy's picture
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06/18/2008

I made this the other night, served it with some chili for our gardner and his family.  I also gave a loaf to a Swiss couple that was here that brought Sub-Way back for dinner.

Every one thought the bread was EXCELLENT !!Thank you so much for this recipe Smiling it is super

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