english muffin bread recipe
The Best english muffin bread recipe
English Muffin Bread (Homemade)
A delicious, homemade version of English muffins transformed into a soft, slightly sweet bread. Perfect for toast, sandwiches, or breakfast.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup warm milk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a baking sheet with greaseproof paper or parchment paper. -
2
In a large bowl, whisk together flour, salt, baking powder, and baking soda. -
3
In another bowl, mix warm milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. -
4
Let the dough rest for 5 minutes. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a round shape, about 1/2 inch thick. -
5
Place the muffins on the prepared baking sheet, spacing them about 1 inch apart. Bake for 15-18 minutes, or until golden brown. -
6
For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm muffins while they are still slightly soft.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Baking sheet
- Greaseproof paper or parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a healthier option, use whole wheat flour and reduce the sugar in the glaze.
- Ensure your oven is properly preheated for even baking.
- Let the muffins cool slightly before slicing to maintain their shape.
Variations
- Add a pinch of cinnamon or nutmeg to the dough for a spiced flavor.
- Top with fresh fruit or a light cream cheese spread before baking.
Watch Video Of How English Muffin Bread (Homemade) Works
❓ Frequently Asked Questions About English Muffin Bread ()
What is the best way to make English muffins from scratch?
To make the best English muffins from scratch, you’ll need to mix 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 packet (2 ¼ tsp) of active dry yeast, 1 cup of warm milk (about 110°F), 1 large egg, 2 tablespoons of melted butter, and 1 tablespoon of vegetable oil. Knead the dough for about 10 minutes until it’s smooth and elastic, then let it rise in a warm place for about 1 hour until it doubles in size. After the first rise, divide the dough into two equal balls, flatten slightly, and bake at 375°F (190°C) for 15-20 minutes until golden brown.
Can I use whole wheat flour instead of all-purpose flour for English muffins?
Yes, you can use whole wheat flour, but keep in mind it will result in denser and slightly less fluffy muffins. For a balanced approach, you can mix whole wheat flour with all-purpose flour—try a blend of 60% whole wheat and 40% all-purpose flour. Ensure the yeast and rising process remain the same, as whole wheat dough can sometimes rise more slowly.
Why do my English muffins not rise properly?
Several factors can prevent proper rising:
– Yeast issues: Make sure your yeast is fresh and dissolved in warm (not hot) milk before mixing. If the milk is too hot, it will kill the yeast.
– Lack of time: English muffins need at least 1 hour to rise fully; try placing the dough in a warm, draft-free spot.
– Overmixing: Kneading too much can make the dough tough and prevent it from expanding. Work gently but thoroughly.
– Cold kitchen: Keep the dough warm while rising—you can use a warm oven with the light on or a dough warmer.
How do I store English muffins to keep them fresh longer?
To store English muffins fresh:
– Room temperature: Keep them in an airtight container or bag for up to 3 days.
– Freezing: For longer storage, freeze them flat on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge or at room temperature before reheating.
– Reheating: Warm them in a toaster, oven (350°F/175°C for 5-10 minutes), or microwave for 30 seconds to restore crispiness.
