English Muffin Bread


Enjoy the trademark springy, moist crumb and rich taste of English muffins in loaf form—easier to make and easier to store.

Easy Serves
SKILL LEVEL 2 loaves
4-1/2 to 5 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
4 teaspoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Combine 2-1/2 cups flour, undissolved yeast, sugar, salt and baking soda in a large mixer bowl. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spread batter in 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal.

Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

Bake in preheated 400°F oven for 25 minutes or until done.  Remove from pans; cool on wire rack.  Slice; toast to serve.

Cinnamon-Pecan English Muffin Bread Variation:
Stir in 2/3 cup chopped, toasted pecans and 1-1/2 teaspoons cinnamon to batter. Proceed as directed.
Total Time
Rise Time 45 minutes
Bake Time 25 to 30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 slice (1/24 of recipe), 57 grams (2 ounces)
Calories  110
Fat / Lipides  1 g
Saturated / saturés  0 g
Carbohydrate / Glucides  22 g
Fibre / Fibres  0 g
Sugars / Sucres  2 g
Cholesterol / Cholestérol  0 mg
Protein / Protéins  4 mg
Sodium  220 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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