After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: English Muffin Bread

English Muffin Bread
July 14, 2011

by stacy
Published on: July 14, 2011
Tags:No Tags
Comments: 4 Comments

“As its name suggests, this bread is derived from English muffin batter…it is excellent when sliced and toasted, otherwise, it is rather uninteresting.”
-James Beard, Beard on Bread

After the delicious Crumpets I made a few weeks ago, I wanted to try a similar recipe, English Muffin Bread.

Here are the ingredients:

English Muffin Bread Ingredients

Since this is a batter bread, there is no kneading required: I mixed all the ingredients except the baking soda together, and let the batter rise for about an hour.  Then I mixed in the baking soda and divided the batter between two 8 x 4 pans.  After another 45 minutes of rising time, the batter had risen to the top of the pans and was ready to go into the oven.

English Muffin Bread After Second Rising

Beard doesn’t specify a baking time for this bread–the recipe just says to “Bake the bread in a preheated 375 degree oven until it is golden on top and shrinks slightly from the sides of the pan.”  One of my loaves (the one in the aluminum pan) was done after 20 minutes; the other (in a non-stick pan) was done after 25 minutes.

English Muffin Bread

Beard claims that untoasted English Muffin Bread is “uninteresting.”  Mike and I beg to differ.  Fresh out of the oven, it is a light, airy, tastily delightful bread.  Toasted, English Muffin Bread cannot even be compared to a commercial English muffin–the texture is incredible and the taste is perfect.  English Muffin Bread is absolutely divine.  Both loaves were gone within 24 hours.

English Muffin Bread

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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