Grammy's Kitchen · English Muffins · Easy English Muffin Bread
One of 26 english muffins recipes we measured
It ranks #5 of 26 for crumb openness among the english muffins recipes we compared. 13 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 103% | 81% |
| fat | 0% | 7% |
| salt | 3% | 2% |
| yeast | 1% | 1% |
| total sugar | 2% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 710 g | 3 cups warm water, about 100-110 degrees F |
| 9 g | 1 tablespoon instant or active dry yeast |
| 12 g | 1 tablespoon granulated sugar |
| 18 g | 1 tablespoon table salt |
| 690 g | 5 3/4 cups all-purpose flour |
Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If I could I’d give this recipe 10 stars. For several years now I’ve been making (and please no disrespect to ATK as they’ve done a great job teaching people to cook delicious foods and some science behind it all) Americas Test Kitchen English muffin bread. I” — a cook, 5.0★
“I have now made 8 loaves of this incredibly delicious bread in the last two weeks and it’s absolutely perfect. I have been making the sourdough version. When I read this recipe I decided it would be excellent use of the sourdough starter languishing in the bac” — a cook, 5.0★