Bread Machine English Muffins || Cheaper and Healthier Than Store-Bought!
Don't pay high prices for English muffins! Make your own with these easy and healthier Bread Machine English muffins!
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Perfect English Muffin Bread
This easy english muffin bread recipe has all of those nooks and crannies and craters of a perfect english muffin but in a quick, no-knead toasting bread. There's only one rise so it's completely done in just a little over an hour.
NOTE: It's not baking powder. It's baking soda... an absolute slip of the tongue for me.
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All purpose flour
Sugar or honey
Butter and cornmeal for greasing and dusting the pans
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Bread Machine Vegan English muffin bread
This is one of my favorite brad recipes and it is SO simple to make!!
English Muffin Recipe - English Muffin Bread
Learn how to make homemade english muffins !
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English Muffin Recipe in grams:
- 350 grams of All Purpose Flour
- 115 grams of warm Water (make sure you are NOT using hot water)
- 115 grams of warm Milk(make sure you are NOT using hot milk)
- 12 gr Fresh Yeast ( or 5 grams dry Yeast)
- 5 grams of Sugar
- 5 grams of Salt
English Muffin Recipe in cups:
- 2 3/4 cups All Purpose Flour
- 1/2 cup of warm Water (make sure you are NOT using hot water)
- 1/2 cup of Warm Milk (make sure you are NOT using hot milk)
- 1 3/4 tsp Dry Yeast
- 1 tsp Sugar
- 1 tsp Salt
English Muffin Bread (Bakery Recipe)
Here's my bakery recipe for homemade English Muffin Bread. I sold a LOT of this bread in my bakery/bistro! Give it a try! It's not hard...really! Just follow my tips. Enjoy! Judi
English Muffin Bread
Makes 2 Loaves
1 lb, 10 oz (5-1/4 cups) bread flour*
4 tsp sugar
1/2 oz ( 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it's OK to form loaves right away. No need to let this dough rest before forming loaves.
Divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of loaves with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Allow bread to rise in an oven proof box (see video link below), or cover with waxed paper then a towel and let rise briefly over an oven that is preheating to 375F.
Check loaves often, as they will rise quickly. Allow to rise about 20 minutes, until doubled, or until an indentation remains after a finger is lightly pressed into the loaf. When ready, bake at 375F for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack. Enjoy!
* Note: All-purpose flour or a combination of bread and all-purpose flour may be used in this recipe. The more all-purpose flour used, the less chewiness the bread will have, but the end product will still be fine. A combination of both types of flour is often what I used at The Spice Rack. jk
Here's how to use your oven as a proof box...
Easy To Make - English Muffin Bread | Ep # 275
Today we will be baking this wonderful bread that requires minimal effort & ingredients. It tastes exactly like an english muffin but in a loaf form. You will love this recipe!
2 tablespoons cornmeal + 2 more tablespoons for coating loaf pan
2-1/2 cups bread flour
1 package of active dry yeast or 2- 1/4 teaspoons
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
1/4 cup water
English Muffin Bread: Daily Bread #8
This bread has all the great taste of regular English Muffins, but it can be made in about 1 hour. Perfect for breakfast!
Homemade English Muffins Bread Machine vs Regular Mixer
Why homemade English Muffins? Certainly, you can buy ready-made English muffins at the supermarket, but if you make them fresh at home, you will never go back. My son Liam certainly wouldn’t!
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Serving English muffins (0:00)
Making the dough (0:39)
Make the dough with a bread machine (1:33)
Prepare the griddle (1:54)
Pour the dough (2:14)
Turn them on the other side (2:28)
Serve with butter and jam (2:50)
Or make a complete breakfast (3:06)
(Easy) English Muffin Bread
English Muffin Bread
5 1/2 cups flour
1.5 TABLESPOONS sugar
1 TABLESPOON salt
2 packages Rapid rise or Instant yeast
2 3/4 cups warms water
All ingredients go in at the same time. Mix ONLY enough to combine. Mix altogether, then spoon into 2 very well-greased loaf pans. The dough will be very sticky!
Let rise in pans until dough reaches the top of the pans, and bake in 350-degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 2 loaves.
Bread will be moist at first. Allow to cool completely before cutting. Makes terrific toast.
FOOLPROOF ENGLISH MUFFIN RECIPE | Tons of Nooks and Crannies!
That's right, here is your unofficial guide to making foolproof English muffins at home! It only takes a few hours from start to finish, but most of that is waiting around for the dough to rise! The secret to a muffin with tons of nooks-and-crannies is a wet dough. This dough is plenty wet while still being easy enough to handle.
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HOMEMADE ENGLISH MUFFINS RECIPE
(makes 8 muffins)
Water, 145g | 2/3 Cup
Sugar, 6g | 1 tsp.
Dried Yeast, 4g | 1 tsp.
Salt, 6g | 1 tsp.
Buttermilk, 125g | about 1/2 Cup
Egg White, 40g | one white
Bread Flour, 360g | 3 Cups
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#englishmuffins #kitchenandcraft #bread #nobake
Whole Wheat English Muffins - Easy!
Make whole wheat English Muffins using the dough cycle of your bread machine. Healthy alternative for white flour Hamburger rolls. They are the perfect size. Bar-B-Que does not soak through these robust muffins.
I like to make these home made rolls ahead of time and freeze them. When I want to have some friends over to hang out on the patio, I make some Bar-B-Que in the crock pot or put some burgers on the grill. The rolls thaw out in about an hour.
They are easy to make, the dough cycle of your bread machine does most of the work. Active working time, about 40 minutes.
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If you are interested in other whole wheat flour recipes using the dough cycle of your bread machine, try these:
Whole Wheat Bread:
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Whole Wheat English Muffins
3 Tbs Butter, Room Temp
1 Cup Milk, Room Temp
1/4 Cup Water, Room Temp
1 Egg, Room Temp
2 1/2 Tsp Active Dry Yeast
3 Tbs Sugar
3/4 Tsp Salt
3 Tbs Gluten
3 1/2 Cups Whole Wheat Flour (White)
Put the ingredients into a bread machine and start the dough cycle option. Carefully monitor the first 5 minutes of the dough cycle to ensure that all of the ingredients are incorporated into the dough ball and that the dough has the proper moisture content. You may have to add a small amount of flour or water.
Dust cookie sheets with corn meal. After dough cycle is finished, put the dough onto a floured surface. Use a rolling pin to roll the dough to about 1/2 inch thickness. Cut into 4-in. circles. Cut 7-8 muffins from dough. Make 3 balls out of remaining dough and roll into 4 inch circles. Place muffins on cookie sheets. Cover with towel. Allow to rise until doubled, 45min to 1 hour.
Place in a frying pan on med/high heat. Cook for 3 minutes per side, until nicely browned. To serve, split with a fork and toast.
RECIPE NOTES & HINTS:
For best results, use whole wheat white flour. In most larger grocery stores, you will often find 2 kinds whole wheat flour, red or white. I prefer to use the white whole wheat flour (milled from hard white winter wheat) for breads, rolls, cakes, pie crust and pita bread. It is lighter in color and has a milder flavor. The red wheat flour (milled from red wheat) is darker and courser. I prefer to use it for whole wheat pancakes.
The reason you may have to add more water or flour at the beginning of dough cycle is because different brands of flour will absorb more or less moisture. After you have a little experience, you will know how the dough ball should feel and look.
The ideal temperature to raise dough is around 90 degrees (Too hot will kill the yeast.... that's around 120 degrees).
A 28 inch totmato can with one end removed works great for a cutter.
English Muffin Bread!
Today we make some might tasty English Muffin Bread. It's super easy, and there's nothing like fresh bread. So if you like English muffins you're going to love this!
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Homemade English Muffin using bread machine
English Muffin Bread
Link for the original recipe.... check out her blog!
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English Muffins | McMuffin
English muffins is one special bread. You can cook it without oven baked. The texture is simply irresistible.
A lot of patience is needed for making them. Besides the effort, you need a lot of waiting as well, especially the proofing part. However, all the efforts and waiting are worthwhile. You will love the outcome of the bread, especially after assembling them with egg benedict, bacon and avocado. They are heavenly :)
For full recipe, please visit my blog at
350g (3 cups) all-purpose flour OR (175g bread flour + 175g all-purpose flour)
1 tsp salt
1 tbsp sugar
100g (1/2 cup) warmed milk (not boiling)
100g (1/2 cup) warmed water (not boiling)
5g (1 1/2 tsp) dry yeast
2 tbsp unsalted butter
Fillings: (optional, whatever you desire)
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English Muffin Bread
Easy, no knead English Muffin loaf is SO good! It's got all those great nooks and crannies of an english muffin but so much easier to make!
Get the full recipe:
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How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
All of those lovely nooks and crannies in a perfect English Muffin you don’t need to knead or bake in an oven! Get my WRITTEN recipe:
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English Muffin Bread - Quick and Easy No Knead Recipe!
Fantastic and easy bread recipe that is super simple and nearly foolproof. No kneading or expensive mixer required. This is a great first bread recipe!
3 Cups Bread Flour
1 Package of Dry Yeast
1/2 Tbsp of Sugar
1 Tsp of Salt
1/8 Tsp of Baking Soda
1 Cup of Milk
1/2 Cup of Water
In a large bowl combine 1/2 of the flour (1 1/2 cups), Yeast, Sugar, Salt, and Baking Soda. Mix until blended.
Put the Milk and Water in a cup and heat in the microwave until it is warm to the touch. DO NOT MAKE IT TOO HOT TO TOUCH!
Add the liquid to the dry mixture and stir until it is incorporated.
Add the remaining flour (1 1/2 cups) and continue to stir until all the flour is incorporated. The batter will be very thick.
Grease an 11 x 6 inch loaf pan (I just spray it with Pam) and pour the batter into the pan.
Cover the load with a towel and let it rise for 45 minutes. Bake at 400 degrees for 25 minutes or until golden brown.
Refrigerate left overs.
One of my fav breads to make - English Muffin Bread #bake #bread #breadmaker
English Muffins Post
Homemade English Muffins are easy and so delicious! In honor on National Eggs Benedict Day, I whipped some up!
English Muffin Recipe -
Eggs Benedict Recipe -
English Muffin Bread - Perfect Toasting Bread
This bread loaf has the identical taste and texture of an English muffin. Lots of nooks and crannies for your favourite toppings. This is the very best toasted.
Find the printable recipe here:
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How to make English Muffin Bread
English muffin bread has the taste of English with a lot less work. this recipe is from my book, Never Buy Bread Again - The Bread Book for Beginning Bakers -
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English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!
½ cup water (118ml)
½ cup milk (118ml)
2 ½ teaspoons active dry yeast
2 Tablespoons granulated sugar (25g)
¾ teaspoon salt
3 Tablespoons unsalted butter, melted
1 large egg, lightly beaten, room temperature preferred
2 cups all-purpose or bread flour (250g)
3 Tablespoons unsalted butter
2 Tablespoons cornmeal
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00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined.
01:50 Cover and place in a warm, draft-free place to rise for 30 minutes.
01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside.
02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter.
02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed.
03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart.
04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin.
Storing: Store English muffins in an airtight container at room temperature for 3-5 days.
How to make Proper Traditional Authentic English Muffins
This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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•••••••• Equipment used in video ••••••••
Cast Iron pan::
Bench scraper / dough cutter:
In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small breads (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep a muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensure the middle outside is cooked and doesn’t and up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use a flour with a lower protein content or a mixture of flours to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
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The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
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Bread Machine Blueberry Muffin Bread | RV Life
YOU CAN bake Blueberry muffin mix in YOUR BREAD MACHINE!!! Watch and see me bake in my Ost!
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Microwave English Muffin Bread Recipe
Microwave English Muffin Bread Recipe
Delish Microwave English Muffin bread/loaf
Ingredients listed below...Soft & Sweet English Muffin Bread/loaf baked in the microwave with Tupperware's Pasta maker. Toast it, fry it (french toast). Perfect with just butter or jam, eggs or with rich home-made soup.
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1/4 cup water
1 cup of full cream milk
3 tsp yeast
2 tbsp + 1 tsp sugar
1/2 tsp salt
2 1/2 cups all purpose flour
Handfull of maize/corn flour
Please follow the video instructions.
King Arthur Flour - English Muffin 1/2
I substituted 50g of all purpose flour for sprouted buckwheat flour.
Make @ 8PM and then cover and put into the fridge overnight. In the morning divide into 10 equal pieces and ball dough. Place onto semolina covered griddle pan and cover with a tea towel. Let sit 15 minutes before turning pans onto medium heat. Cook until golden brown then flip over. Place into 375F oven for 7 minutes. Let cool. Open with a fork - do not cut with a knife.
See livestream here for balling dough instructions and baking procedure:
Easy Homemade English Muffins Without Special Tools
You can make no-bake homemade English Muffins at home without english muffin rings, and without special tools. These are one of the easiest breads I think I've ever made. All you need is a bowl and a pan and you're pretty much set. Plus they're super nostalgic and delicious. Get your butter soaked nooks and crannies from scratch.
Music - Cooking Background Music by Saib:
Ingredients you'll need:
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil