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English Muffin Bread

Makes: 32 servings Yield: 2 loaves
Prep 20 mins Rise 45 mins Bake 400°F 25 mins
English Muffin Bread
Ingredients
  • Cornmeal
  • 6  cups  all-purpose flour
  • 2  packages active dry yeast
  • 1/4  teaspoon  baking soda
  • 2  cups  milk
  • 1/2  cup  water
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 1  Honey Butter (optional)
Directions

1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

4. Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Honey Butter
Ingredients
  • 1/2  cup  butter, softened
  • 1/4  cup  honey
Directions

1. In a small mixing bowl beat softened butter and honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.

Nutrition Facts (English Muffin Bread)
  • Servings Per Recipe 32,
  • cal. (kcal) 90,
  • Fat, total (g) 1,
  • chol. (mg) 1,
  • sat. fat (g) 0,
  • carb. (g) 18,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 0,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 91,
  • Potassium (mg) 53,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Starch () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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