Englishmuffinloaves Food

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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

ENGLISH MUFFIN BREAD LOAF



English Muffin Bread Loaf image

Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. Toast it up for breakfast and don't forget to slather on your favorite jam. -Jane Zielinski, Rotterdam Junction, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 8

5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm whole milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes., Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. FREEZE OPTION: Securely wrap each loaf in loaf; freeze. Thaw at room temperature.

Nutrition Facts : Calories 111 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 219mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ENGLISH MUFFIN LOAF



English Muffin Loaf image

This simple recipe does not require kneading and calls for just one rising time. Slices are absolutely delicious toasted and topped with butter.

Provided by Taste of Home

Time 40m

Yield 1 loaf.

Number Of Ingredients 8

3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
Cornmeal

Steps:

  • In a bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. In a saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until smooth. Stir in remaining flour (batter will be stiff). Do not knead. , Grease an 8x4-in. loaf pan and sprinkle with cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ENGLISH MUFFIN LOAF



English Muffin Loaf image

Make and share this English Muffin Loaf recipe from Food.com.

Provided by AlexandriaAngel

Categories     Breads

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

5 3/4 cups flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
2 tablespoons cornmeal

Steps:

  • Measure and combine 3°C flour, yeast,sugar, salt, and soda.
  • Heat milk and water to 120 to 130 degrees.
  • Add to dry mixture, beat well.
  • Stir in enough of the additional flour to make a very stiff batter.
  • Grease 2 loaf pans and sprinkle with corn meal.
  • Spoon batter into loaf pans sprinkle tops with a little remaining corn meal.
  • Cover and let raise in a warm place for 45 minutes.
  • Bake at 400 degrees for 25 minutes.
  • Remove from pans immediately and cool store in plastic container or bags for freshness.

Nutrition Facts : Calories 1536.9, Fat 13.1, SaturatedFat 6.2, Cholesterol 34.2, Sodium 2616.9, Carbohydrate 300.4, Fiber 11.7, Sugar 7.3, Protein 48.4

ENGLISH MUFFIN JAM ROLLS



English Muffin Jam Rolls image

Provided by Molly Yeh

Time 4h30m

Yield 12 rolls

Number Of Ingredients 15

4 cups (520g) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 1/2 teaspoons instant yeast
1 teaspoon kosher salt
1 cup (240g) warm water
2/3 cup (155g) whole milk Greek yogurt
2 tablespoons unsalted butter, softened
1/4 cup (40g) yellow cornmeal, plus more for dusting
1/3 cup (100g) strawberry jam
1/3 cup (100g) blueberry jam
1 large egg beaten with 1 tablespoon of water
Glaze (recipe follows)
1 1/2 cups (180g) powdered sugar
3 tablespoons Greek yogurt
Pinch of kosher salt

Steps:

  • Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, give it a mix to just combine. Place the bowl on the stand mixer and mix with the dough hook on medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth, but sticky, and will pull away from the sides of the bowl when it has mixed long enough, 12 to 15 minutes. Transfer to a large, oiled bowl, cover with plastic, and allow to rise at room temperature until doubled in size, 1 1/2 to 2 hours.
  • Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess.
  • On a cornmeal-dusted surface, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a small, offset spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with plastic wrap. Refrigerate overnight (anywhere from 8 to 12 hours is fine; try not to exceed 14 to 16 hours) or let rise at room temperature for another until doubled in size, 45 minutes to 1 hour.
  • Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
  • When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature). Remove the plastic wrap, brush the tops with the egg wash. Bake until the rolls are a deep golden brown and the top feels hollow when you tap on it, start checking at 25 minutes.
  • While the rolls are baking, prepare the Glaze (recipe follows).
  • Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or so (reheat in the microwave).
  • Combine the powdered sugar, yogurt and salt in a bowl and whisk until smooth.

ENGLISH MUFFIN LOAVES



English Muffin Loaves image

This recipe originally came from a KitchenAid cookbook that came with the standard mixer around the late 1980's to early 1990's. It is so fast to make and so delicious. I have made mini pizzas with these after toasting them and piling on my favorite toppings and then running them under the broiler. Or just toasted in the morning with my coffee. This is one of my 'keepers'.

Provided by mammafishy

Categories     Breads

Time 45m

Yield 2 loaves, 12-16 serving(s)

Number Of Ingredients 8

2 cups milk
1/2 cup water
5 -6 cups all-purpose flour
4 1/2 teaspoons active dry yeast (or 2 packages)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
cornmeal

Steps:

  • Combine milk and water in small saucepan. Heat over low heat until liquids are very warm (120 - 130 degrees F.).
  • Place 4 cups flour, yeast, sugar, salt and baking soda in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute.
  • Gradually add warm lquids to flour mixture. Mix about 1 1/2 minutes longer.
  • Continuing on speed 2, add remaining flour, 1/2 cup at a time. Knead on speed 2 for 3-5 minutes longer. Dough will be very sticky.
  • Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place, free from drafts for 45 minutes.
  • Bake at 400 degrees, for 25 minutes or until golden brown. Remove from pans immediately and cool on wire racks.

Nutrition Facts : Calories 224.1, Fat 2.1, SaturatedFat 1, Cholesterol 5.7, Sodium 435.7, Carbohydrate 43.3, Fiber 1.7, Sugar 1.2, Protein 7.3

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