English Muffin Loaves Recipes

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NO-KNEAD ENGLISH MUFFIN LOAVES



No-Knead English Muffin Loaves image

Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.

Provided by Ann

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 1h25m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 cups warm milk (110 degrees F/45 degrees C)
6 cups bread flour, divided
2 teaspoons salt
¼ teaspoon baking soda
2 tablespoons yellow cornmeal

Steps:

  • In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 24 g, Cholesterol 1.6 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.3 mg, Sugar 1.6 g

60 MINUTE MICROWAVE ENGLISH MUFFIN LOAF



60 Minute Microwave English Muffin Loaf image

Say good morning with English Muffins in a loaf. Make it in just 60 minutes, and toast it for a delicious way to start the day. This came from Good Housekeeping. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Breads

Time 1h15m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 8

5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
4 ounces fleischmann's fast rising yeast (2 packages)
2 cups milk
1/2 cup water
cornmeal

Steps:

  • Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125-130F). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into two 8 1/2 x 4 1/2 or 9 x 5"-inch loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes., 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest in dishes 5 minutes; remove and cool. To serve slice and toast.
  • Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very still batter. Spoon into loaf pans or dishes. Cover; let rise in warm place 30 minutes. Bake at 400 for 25 minutes. Remove from pans immediately and cool.
  • To Use Fleischmann's Regular Active Dry Yeast: Prepare dough as above, using 3 cups flour in first mixing step. Stir in remaining flour to make desired batter. For microwave rising, repeat cooking and resting 3 times; for regular oven, let rise 45 minutes. Bake as directed above.

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