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English Muffin Batter Bread

English Muffin Batter Bread English Muffin Batter Bread

The English muffin flavor of the bread was spot on and the texture wasn't too bad as it still had some nooks and crannies. Amazing, considering it was such a flat loaf. I will most definitely be making another attempt at this, but only when I'm completely alone in my kitchen. I'm sure my next try will be totally successful. Thank you, for this wonderful recipe.











Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


5 ½ cups all-purpose flour
2 tablespoons yeast, active dry
active, dry
1 tablespoon sugar
2 teaspoons salt
¼ teaspoon baking soda
2 cups milk
½ cup water


Combine 3 cups of the flour, yeast, sugar, salt and soda.

Heat the milk and water until very warm, 120℉.

Pour liquids into dry mixture, and beat well.

Mix in enough of the remaining flour to make a stiff dough.

Grease two 8½ x 8½ inch bread pans, and sprinkle them with cornmeal.

Spoon the dough into the pans.

Sprinkle additional cornmeal on top of the loaves.

Cover and let rise in a warm place for 45 min.

Bake at 400℉ for 25 min.

Remove loaves from pans and cool on a wire rack.

Makes 2 loaves.


* not incl. in nutrient facts

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Looks so yummy! I can imagine that a few slices of this warm bread should be so delicious with some butter. Hmmm...

about 8 years ago

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 1196% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 212mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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