English Muffin bread is always easy....
It's a spoonable batter bread, beaten or stirred not kneaded and has some baking soda added, in addition to yeast, for leavening.
There are any number of recipes on the web....I have made several, can't say I see a lot of difference.
I used to make it in a coffee can....back when coffee came in a tall 1 pound can.
Linda C

This was sent to me by a friend who bakes several kinds of bread regularly. A friend of hers made it and they loved it. She's going to make it, and also sent it to me, as I like making bread too.

English Muffin Bread

Makes two loaves

Just wait until you bake up a recipe and toast a slice. Nooks and Crannies inside Crusty outside. This is great un-toasted too.

5 1/2-6 cups all purpose flour.....measure by spooning flour lightly into cup.
2 pkgs dry yeast
1 Tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130) (just so your finger doesn't get burned when you put it into the liquid)

Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. (I usually end up using about 5 1/2 cups flour)

Spoon into two bread pans (sprayed with Pam or other spray oil...then sprinkle all sides with cornmeal).

Then sprinkle tops of bread with cornmeal....let rise for 45 minutes...or until bread raises to the top of the pans..or just a little over. Handle very carefully so it doesn't lose it's puffiness. It's rather fragile at this point.

Bake at 400 degrees for 20 minutes. Remove from pans immediately and cool.
16 slices per loaf.

This looks good and easy! Thanks for the recipe, Jasdip--I'll try it.

A great recipe - and easy for anyone to make! I love it toasted for breakfast. This recipe is in my KitchenAid mixer cookbook and was the first bread recipe I made when my KA was new.

Teresa

teresa, did you mean to post a recipe or are you referring to Jasdip's?

That's funny - that doesn't exist in England. We have muffins like this

Here is a link that might be useful: Muffins

Islay,

This loaf bread is named "English Muffin Bread" because the interior texture is quite similar to the English Muffin (as your link) - light & full of holes, wonderful toasted with butter/jam.

/tricia

Tricia, I winder if you're thinking about crumpets - those are really "holey" whereas muffins are fairly "solid"! A toasted and buttered crumpet is food fit for the gods!

Here is a link that might be useful: crumpets

Oh, I always forget about those crumpets! Yes, the loaf is similar to our English Muffins.

/tricia

Islay - I'm wondering how "our" English Muffins compare to "English" Muffins. I only buy Thomas' brand because of the "nooks and crannies" but you make it sound like the real deal is perhaps a denser consistency, something that I equate with store-brand EMs or those McDonald's uses for their Egg McMuffin sandwiches. Personally I only buy Thomas', and if I went through the effort of making some from scratch I'd be disappointed if they were dense. So, how does an authentic English Muffin compare to what's pictured here?

Sorry for the hijack - I'm also very interested in an English Muffin Bread and will be researching that as well.

No, no! Those are crumpets! Our muffins are more like the macdonald thing. These are muffins

Islay - You do realize the ones on the plate are cut in half, right? I ask because from what I'm finding elsewhere online, crumpets have a spongey texture and have holes on top. Neither would describe Thomas'. Visually I'm not sure I see much difference between Thomas' and what you posted other than that Thomas' are a bit flatter and more uniform.

Crumpets do sound delicious; I might have to try making them sometime.

Islay, the English Muffins we have here are not at all like crumpets.

Some like the ones FOAS shows are "holier " than others, while some are denser like the type I've seen in England, the MacDonualds type.... but they are definitely not crumpets.

Crumpets, as I know them , have a flat side and a "holey" side and are not sliced in half and toasted as the ones in FOAS's picture. They have a slightly rubbery texture...in a good way. I love both but they are hugely different.

I don't think I have ever seen a crumpet in the US but they are widely available in Canada.

Aargh I am terrible about following recipes. My eyes completely skipped over the "let it rise" part. It was still pretty tasty, though- a little gummy. Thankfully my kids are too young to know any better, and I was just hungry enough to pretend it was mochi bread and still enjoy it. Definitely deserves a re-do, though!

LOL, ynnej. Now I have to bake some bread, it's cool here tonight and it's going to be hotter tomorrow. The kids are spending the night tomorrow night and I know Makayla will want to bake that Freisan sugar bread. Batter bread might be just the ticket for tonight!

Annie

Ok, now I understand your muffins better. Ours are not "holey" when you cut them in half. They're like dense bread.

I ended up using an even simpler recipe found on the web. It is excellent! 5 simple ingredients; throw them all together; let rise an hour; bake 45 minutes. Easy Peasy and great comfort food with butter and honey. (I cut this recipe in 1/2 from the original recipe, so you can easily double it for four loaves).

5 1/2 cups all purpose flour
1 1/2 pkgs. quick rising yeast
1 T. salt
1 1/2 T sugar
2 3/4 cups warm water

Mix just to moisten. Spoon into two loaf pans. Let rise until double (about 1 hour). Bake 350 for 45 minutes; brush tops with melted butter the last 10 minutes of baking. Let cool completely. Makes fabulous toast.