English Muffin Bread: Step By Step Photo Essay!

As anyone who knows me knows, I am not the world’s best baker.  In fact, more of my attempts have ended up as leaden anchor weights than edible.   David is always willing to try anything I make, but the leaden bread is just not one of his favorites!  🙂  So imagine his surprise when my attempt at English Muffin Bread turned out to be not only edible, but have a similar texture to “real” english muffins!  This recipe is from the over 800 recipes featured in  The Boat Galley Cookbook.   If you have a boat, be sure to check out the cookbook on Amazon.   Or for more information, click here.

English Muffin Bread is so easy, especially on a boat!   No kneading, no big mess, no hassle.  Step by step instructions:

Total Time:  1 1/2 hours (if it takes 45 minutes for the bread to rise to double – could be less if it’s warm in the boat!)

Prep Time:  10 minutes

Bake Time:  35 minutes

Ingredients:

2 1/2 teaspoons yeast (1 packet) – must be FRESH to get the big holes and texture

1/2 tablespoon sugar

1 teaspoon salt

1 teaspoon baking powder

2 1/2 cups white flour – you can use up to 1/2 wheat flour which is what I did, but all wheat flour didn’t produce the right consistency

1 cup milk

1/2 cup water

cornmeal & cooking spray

English Muffin Bread, warming liquid to 110 degrees

It was chilly during a storm so I’m warming liquid to 110 degrees

1.  Mix the yeast, sugar, salt, baking powder and half the flour in a large bowl.  Add milk and water (warmed to 110 degrees if the temperature is cool).   Stir until thoroughly mixed.  Add the remaining flour and just stir in – do not knead!

Loaf pan ready to go

Loaf pan ready to go

2.  Grease or spray a loaf pan.  If you have cornmeal, sprinkle a bit in the bottom of the pan and shake to coat sides and bottom if desired.

Batter in the loaf pan, ready to be covered.  I'm letting it rise on the stove top while the oven is pre-heating because it's a chilly blustery rainy day outside

Batter in the loaf pan, ready to be covered. I’m letting it rise on the stove top while the oven is pre-heating because it’s a chilly blustery rainy day outside

3.  Pour the batter in the pan. Cover and place in a warm spot to rise until doubled.  Time will vary considerably, but 45 minutes is a good guesstimate and that’s what it took for mine.

4.  Preheat the oven to 375 degrees.

5.  Bake for 35 minutes or until golden.

Oh My Goodness!  It worked and was DELICIOUS!  David was impressed.

Oh My Goodness! It worked and was DELICIOUS! David was impressed.

Let it cool at least a few minutes before cutting.  Serve warm.  This is also great cut into slices and toasted to get the extra crunch that a “real” english muffin has.  Spread with grape jelly and YUM!

BTW, as you may or may not know, David and I are on a pretty much fat free diet for his heart.  Did you know that regular white flour has 0 (yes, that’s ZERO) fat and my whole wheat pastry flour has a half gram. So as near as I can tell, the only fat in this recipe is from my 1/2 wheat pastry flour (which is 1 1/4 cups) and the cooking spray.  I’m guesstimating this bread has about 1 gram of fat per slice which is acceptable for us.  Obviously if you’re on a carb diet, it’s not so good!  🙂

I love it when a treat turns out to be not bad for the heart diet!  Of course, we don’t slather it with butter, in fact we use no butter and only a bit of Smuckers Simply Fruit Grape Jelly – which also has 0 fat!   Yum yum!

Do you have an english muffin recipe that you love?  If you try this one,  leave a comment and let us know what you thought!  Cheers!  Jan

 

Comments

  1. Martin Henry says:

    Jan,

    You may have said it somewhere and I missed it, will the Boat Galley Book be available as an ebook?

Speak Your Mind

*