ENGLISH MUFFIN BREAD MACHINE RECIPE RECIPES
GRANDMA'S ENGLISH MUFFIN BREAD RECIPE | ALLRECIPES
Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
Provided by Stephanie Knewasser
Categories Breakfast Bread
Total Time 3 hours 20 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
- Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
- Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.
Nutrition Facts : Calories 64.1 calories, CarbohydrateContent 12.8 g, CholesterolContent 0.8 mg, FatContent 0.4 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 0.2 g, SodiumContent 104.1 mg, SugarContent 0.8 g
WHOLE WHEAT ENGLISH MUFFINS RECIPE: HOW TO MAKE IT
I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins' taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 43g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
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WHOLE WHEAT ENGLISH MUFFINS RECIPE: HOW TO MAKE IT
I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins' taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, British
Calories 246 calories per serving
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, British
Calories 246 calories per serving
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.
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