of milk, but I see some of the bloggers including this one upped it to 3 cups. Also uses larger loaf pans. Just curious if anyone has made either version with a good outcome.http://leitesculinaria.com/97133/recipes-english-muffin-bread.html
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Has anyone made the English Muffin Bread from Cook's Country? My original recipe calls for 2.5 cups
- Thread starter curious1
- Start date
luisa_calif
Well-known member
I use the King Arthur recipe and am very happy with it.
luisa_calif
Well-known member
Some tips I learned are, spray pan with Pam then sprinkle with the cornmeal. >>
Also this is a batter bread so hard to spread out in the pan. What I do is wet my fingers to pat it into even surface. It rises pretty fast, less than an hour so get your oven heating after 45 minutes. Don't let it proof too much or it will collapse. 23 minutes baking time is about right for me. Let it cool completely before attempting to slice. I then slice and freeze the slices individually on a sheet pan before packing up for the freezer. Easier to retrieve and toast later as needed.
Also this is a batter bread so hard to spread out in the pan. What I do is wet my fingers to pat it into even surface. It rises pretty fast, less than an hour so get your oven heating after 45 minutes. Don't let it proof too much or it will collapse. 23 minutes baking time is about right for me. Let it cool completely before attempting to slice. I then slice and freeze the slices individually on a sheet pan before packing up for the freezer. Easier to retrieve and toast later as needed.