English Muffin Bread – a delicious recipe with whole wheat flour, yeast, salt, baking soda, water, bread flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly coat two bread pans with Pam cooking spray and lightly sprinkle cornmeal on the bottom of each bread pan. Place 2 cups whole wheat flour and 2 cups bread flour in a bowl with yeast, sugar, salt and baking soda.
2
Heat milk and water to 120-130 degrees (microwave for 2 minutes). Make sure that liquid is not boiling. Pour liquid into bowl with dry ingredients and mix thoroughly. Add remaining flour to bowl and mix thoroughly. Batter should be soft.
3
Spoon batter equally into the two prepared bread pans and lightly sprinkle cornmeal on the top of each loaf. Put loaves in a warm place to rise for 45 minutes. Preheat oven to 400 degrees. Bake loaves in preheated oven for 25 minutes. Immediately remove the loaves from the pans and cool on a rack.
701
kcal
Calories
2
g
Fat
141
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 rapid rise yeast packs, 2 teaspoons salt, 1/4 teaspoon baking soda, and more.
Yes, English Muffin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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