English Muffin Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 1.2 g
  • Cholesterol: 2.0 mg
  • Sodium: 105.8 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.5 g

View full nutritional breakdown of English Muffin Bread calories by ingredient


Quick, no-knead bread, great for toasting! Quick, no-knead bread, great for toasting!
Number of Servings: 24


    1 c. very warm water
    0.33 ounce Yeast, bakers
    1 tbsp Honey
    2 cup Milk, 3.25%, warmed
    5.5 cup bread flour
    1 tsp Salt
    1/4 tsp baking powder


Butter 2 glass 9" loaf pans.

Preheat oven to 425F.

In a large bowl (or stand mixer with beater attachment), stir together water, yeast, and honey. Let stand 2-3 minutes until bubbly. Add milk, bread flour, salt, and baking powder. Stir until combined, then beat until dough is very stringy and gluten is well-developed. If using a stand mixer, switch to the dough hook once all the flour is incorporated and knead with the hook 1-2 minutes. Dough will be very wet and stringy - this is right!

Pour into prepared pans, dividing as evenly as possible. Cover with plastic wrap and allow to rise until just below the edge of the pan - keep an eye on it and remove the plastic wrap before the dough can stick to it and allow to continue rising uncovered if needed.

Bake 20 minutes in 425F oven. Remove loaves from pans and return to oven. Bake an additional 5 minutes without pans.

Allow to cool completely on a cooling rack before slicing.

Serving Size: Makes 2 loaves (12 slices each)

Number of Servings: 24

Recipe submitted by SparkPeople user ENGINEERMOM.

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