View Full Version : ISO: English muffin bread recipe
04-13-2005, 08:28 AM
I was wondering if anyone has a great tried and true English Muffin bread recipe. I am the proud owner of a crimp pan (because one can never have too many baking pans....never mind what the DH has to say about it.... :o ), and have used it to make English Muffin bread using the recipe from Diana's Desserts (English Muffin Bread (http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/197/Recipe.cfm)).
It turns out pretty well, but perhaps a little too dense. (Sure looks purdy, though! :D ) I know I'm not going to get Thomas's English Muffins out of this, but I would like something a little less dense, I think. Anyone have any suggestions? Thanks!
My crimp pan (last year's ebay purchase):
04-13-2005, 08:47 AM
Very cool pan!! This is an old thread with a couple of recipes posted... English Muffin Bread (http://community.cookinglight.com/showthread.php?s=&postid=258338&highlight=English+muffin+bread#post258338)
04-13-2005, 01:11 PM
Sneezles, I'll definitely check out that thread and hope to find something more to my liking, or at the very least, a recipe to build on. Thank you!
I have made this one from Fleischmann's yeast in the past at the link here http://www.breadworld.com/recipes/recipedetail.asp?id=151 (English Muffin Bread)
I don't know how similar it is to yours or not, but I liked it.
04-13-2005, 02:47 PM
Thanks, LLR! That looks very similar to the recipe I've been using except that it uses twice the yeast. Well, gee! I guess that would make it less dense....now why didn't I think of that? lol
At least I have something to try on my next go-round with this bread. Thanks again! :)
04-13-2005, 09:23 PM
I made two loaves of this bread to accompany a Beef Stew that I was making for supper. The recipe that I followed is very similar to one posted on the old thread. The texture is a little dense, but again, so are English Muffins. We really enjoy it sliced and toasted. Just finished having a piece for a snack.:D
04-14-2005, 08:05 AM
While looking in MasterCook for the Fleischmann's recipe I found another that calls for compressed yeast. Anyone the amount of regular yeast to sub for that?
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 1/4 fluid ounces Milk
3/4 ounce Compressed yeast
1 pound Pastry flour
1 pound Bread flour
12 grams Baking powder
1 1/4 ounces Granulated sugar
1/4 ounce Salt
1 1/2 ounces Unsalted butter -- room temperature
9 1/4 fluid ounces Water -- (temperature controlled)
Cornmeal -- as needed
Heat the milk to 75°F (24°C). Stir the yeast into the milk until it dissolves. Mix in 7 ounces (210 grams) of the pastry flour. Cover and let the sponge ferment for 15 minutes.
Sift the remaining pastry flour and the bread flour with the baking powder. Set aside.
Place the sponge and all remaining ingredients in a mixer with dough hook. Mix for 3 minutes on low speed to moisten the ingredients then beat on high speed for another 7 minutes. The dough will be soft and somewhat sticky.
Cover and let the dough rest for 20 minutes. Punch down and rest for another 10 minutes.
Roll out the dough until it is 1 inch (9 centimeter) thick. Cut the dough into circles with a 3 1/4 inch (8.1 centimeter) cutter. Place the cut pieces on cornmeal-dusted sheet pans and proof for 20 to 30 minutes.
Bake the muffins on a lightly greased griddle heated to 375°F (190°C) until golden brown, approximately 7 minutes per side.
"© 2005 by Prentice-Hall, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 218 Calories; 3g Fat (12.1% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Method: Sponge
Fermentation: Sponge 15 minutes. Dough, bench rest 30 minutes. Proofing 20 to 30 minutes.
Nutr. Assoc. : 0 5627 0 0 0 0 0 0 0 0
This recipe looks very similar to one I made long ago which I also loved, it was more work but you came out with the actual muffin type appearance, thanks for posting this, but it has been so long I don't remember the amount of yeast my recipe called for and I have been looking for something similar I hope to find the answer as well so I can try my hand at these again.
Here is what info I found for substitution:
fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's compressed yeast = wet yeast Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes Notes: This form of yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works faster and longer than active dry yeast, but it's very perishable and loses potency a few weeks after it's packed. It's popular among commercial bakers, who can keep ahead of the expiration dates, but home bakers usually prefer dry yeast. To use, soften the cake in a liquid that's 70° - 80° F. Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. If you freeze it, defrost it for a day in the refrigerator before using. Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
04-14-2005, 09:51 AM
04-14-2005, 01:44 PM
sneezles and LLR ~
Cool! I've C&P'd that recipe and made a note regarding the compressed yeast. Looks interesting and I'll definitely have to give it a try. Thanks so much for the info and the help!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.