Print: Grandma's English Muffin Bread

Make the dough for English muffins in the bread machine, then bake the loaves in the oven, and toast slices just before eating for the best taste. My grandma used to bake her loaves in large greased cans coated with cornmeal, which added to the English muffin appearance. Today she uses nonstick pans.

Prep

13 min

Cook

87 min

Servings

Difficulty

Hard

Ingredients

1 cup warm milk
0.25 cups water
3 cups all-purpose flour
0.5 tablespoons white sugar
1 teaspoon salt
0.13 teaspoons baking powder
2.25 teaspoons active dry yeast

Instructions

1 Place milk, water, flour, sugar, salt, baking powder, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
2 Shape 2/3 of the dough into a loaf; place into a 9x5-inch nonstick loaf pan. Shape remaining dough into a smaller loaf; place into a 7x3-inch nonstick loaf pan. Cover and let rise until doubled in volume, about 30 minutes.
3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4 Bake loaves in the preheated oven until golden brown on top, about 15 minutes. Carefully tip loaves out of the pans onto a work surface and gently tap bottoms. If they sound hollow, bread is done.

Nutrition per serving

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