English Muffin Bread

This is a very easy recipe to follow and it tastes exactly like English Muffins. This recipe says to use two 8 ¾"x4 ¾" loaf pans but seems to work best in one 13"x4"x4" pullman loaf pan which you can get from (or


5 cups all-purpose flour
2 envelopes FLEISCHMANN'S RapidRise Yeast or 4 ¾ teaspoons of RapidRise Yeast (stuff that comes in a jar)
4 teaspoons sugar
2 teaspoons salt
¾ teaspoon baking soda

2 ¾ cups of any liquid or any combination of (water, milk, juice, applesauce, spaghetti sauce works too, and so does Salsa)

In a large bowl, combine 1-1/3 cups flour, undissolved yeast, sugar, salt, and baking soda. Heat liquid until very warm (120°F to 130°F) and then pour it into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Once the batter is stiff enough put some flour on a clean cutting board and shape the dough. Shape the dough by rolling the dough into the middle of it.
Place batter into 2 (8-¾ x 4-¾-inch) loaf pans or 1 (13"x4"x4") loaf pan that have been greased. Cover; let rise in warm, draft- free place until doubled in size, about 45 to 60 minutes. If you cover with plastic wrap (or bread bag) it will rise faster.

Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.

Whole Wheat English Muffin Bread

Same as above but subsitute all-purpose flour with whole wheat flour.

English Muffins

3 cups all-purpose flour
1 tablespoon sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
2 cups very warm water (120°F to 130°F)
3 tablespoons butter OR margarine

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Gradually add water and butter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a thick batter. Cover; let rest 10 minutes.

Heat a lightly greased griddle or skillet to medium (350°F). Coat 3-¾-inch round cookie cutters with cooking spray and place on skillet. Spoon 1/3 cup batter into cookie cutters; spread batter to fill cutter. Sprinkle with cornmeal. Cook muffins for 5 minutes. Carefully remove cookie cutters with tongs. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. (To speed cooking, cover with foil or the skillet lid.) Cool on wire racks.

To serve, split muffins in half and toast.

Recipe Tip #1: To cook several muffins at a time, use multiple cookie cutters, or 8-ounce cans such as crushed pineapple emptied and opened at both ends, or canning jar rings.

Recipe Tip #2: English muffins can also be baked. To bake, place cookie cutters or round molds on greased baking sheet and spoon in batter as directed above. Bake in preheated 350°F oven for 20 to 25 minutes.

Recipe Tip #3: You can make this as a loaf of bread by pouring the mix into a loaf pan, let rise until it has doubled in height (30 to 45 minutes), then bake in preheated 350°F oven for 30 minutes. Tastes very good and less effort.

Yeast Dough Tips

Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.
To knead fold dough toward you. With heals of your hand push the dough away from you with a short rocking motion. Move dough a quarter turn and repeat.
Place dough in a large greased bowl turning dough to grease all sides. Dough should rise until double in size. Press fingertips about ¾ inch into dough. If indentations remain dough has risen enough.
Gently push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.

How to shape loaves.
Flatten dough with hands or rolling pin into 18x9 inch rectangle.
Tightly roll dough towards you beginning at the 9inch side.
Pinch edge of dough into roll to seal.

Cut bread after it has been cooled or else you will squash it.
Breads stored in the refrigerator become stale at a faster rate as it causes the starch molecules to crystallize.
Never put warm bread in plastic, as it will become soggy.

Yeast-free Bread

Large Bowl
3 cups flour (white or whole wheat)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
mix ingredients together then put bowl aside

Small Bowl
1 ¾ cups of water or any liquid or any combination of (water, milk, juice, applesauce, spaghetti sauce works too, and so does Salsa)
¼ cup veg. oil
mix ingredients together then put bowl aside

Pour Small Bowl into Large Bowl and mix until ready
knead then shape then put in a loaf pan

Bake in an oven preheated to 400°F for 40 minutes (yes 40 minutes).
Remove from oven when done and cool on a wire rack.

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