Second success. This is getting addictive. English Muffin Bread.
I asked the spouse what she wanted breadwise and for this week she wanted English muffins. I doubted my ability to make muffins but did find an English muffin bread recipe.
It is very tasty. I still had the final slice of my egg bread success and the texture and pattern of the bread is different even. This one has a better flavor I think and even untoasted is heavenly with some softened Irish butter.
Her verdict was 'hmrss mhreeely hruud' as she chewed her last bite. I think it's a winner.
We have guests this week so I think cinnamon rolls are gonna happen.
https://www.fleischmannsyeast.com/recipe/bread-machine-english-muffin-bread/
1 -POUND LOAF ( slices)
- 1 cup water (70° to 80°F)
- 2 tablespoons sugar
- 3 tablespoons nonfat dry milk
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/2 cups bread flour
- 1 tablespoon vital wheat gluten (optional)
- 1-3/4 teaspoons Fleischmann's® Bread Machine Yeast
- 1 -/-POUND LOAF ( slices)
- 1-1/2 cups water (70° to 80°F)
- 3 tablespoons sugar
- 1/4 cup nonfat dry milk
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 3-1/2 cups bread flour
- 1 tablespoon vital wheat gluten (optional)
- 2-1/4 teaspoons Fleischmann's® Bread Machine Yeast
Directions
- Measure all ingredients into bread machine pan in the order suggested by manufacturer.
- Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.
- Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.
Posted Aug 7, 2022, 4:15 PM UTC
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