Grammy's Kitchen · English Muffins · English Muffin Bread
One of 26 english muffins recipes we measured
10 cooks on www.browneyedbaker.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 | 84% | 81% |
| fat | 8% | 7% |
| salt | 2% | 2% |
| yeast | 3% | 1% |
| total sugar | 3% | 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.
| 360 g | 3 cups all-purpose flour |
| 12 g | 1 tablespoon granulated sugar |
| 9 g | 1 1/2 teaspoons salt |
| 1 g | 1/4 teaspoon baking soda |
| 9 g | 1 tablespoon instant yeast |
| 244 g | 1 cup milk |
| 59 g | 1/4 cup water |
| 27 g | 2 tablespoons vegetable oil or olive oil |
| Cornmeal (to sprinkle in pan) |
Method: 8 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this English Muffin Bread for dinner tonight after going to the bagel store and finding that they were out of the bagels that I like. I came home around 4:00 and looked on your website for a bread that would come together quickly and this was it. We l” — a cook, 5.0★
“Michelle, This is definitely a winner in my book. I just make a batch (it's rising now) for later tonight and I mixed it in a large mixing bowl with my gloved hand. Definitely easier than using the mixer and only one bowl to wash. Came together in just a f” — a cook, 5.0★