english muffin bread

All posts tagged english muffin bread

Cinnamon Swirl English Muffin Bread with Maple Walnuts

Published June 17, 2012 by jenmatteson

I was so excited that my whole wheat english muffin bread turned out so good, I had to experiment with some new flavors immediately.  I was thinking of using a fruit, like strawberries or raspberries, but then I tried to think of something I already had in my kitchen.  Cinnamon, check.  Sugar, check.  Nuts, yep, they’re the freezer.  Maple syrup, oh yeah.  Sounds like a wonderful little combination to me!

I was a little hesitant to try to “swirl” the the flavors into the bread, but I took a chance, and it worked!  I feel like I’m actually becoming somewhat of a baker because 1) I had to purchase more flour at the store and 2) I’m almost out of yeast.  (I use the kind that comes in a jar, not the pre-portioned packages, and keep it in the freezer so it lasts longer.)

Toast is pretty much a staple in my family.  Many times, it was “dinner”.  We even ate toast for several of our meals when we were in Belize just a few months ago; bread was cheap and we brought our own peanut butter!  Growing up, having english muffin bread in my house was almost like a treat, so I wanted to make this loaf for my dad as a special treat for Father’s Day.  Of course, since I hadn’t made it before, I did have to sample just a little bit, and cut into it to get a picture of my awesome swirl.  I must say, well played!  My dad claimed to have eaten the entire loaf because it was so good, but my mom had already told me that she had three pieces in one sitting.  I’m guessing it must have been good!

Cinnamon Swirl English Muffin Bread with Maple Walnuts

Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices

Ingredients:

1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
2 3/4 cups all-purpose flour
2 tbsp butter, divided
2 tbsp cinnamon
2 tbsp sugar
1/4 cup walnuts, chopped
2 tbsp maple syrup

Directions:

1. In a medium bowl, add yeast, water, and sugar.  Proof for 10 minutes.

2. In a large bowl, add salt and flour.  Melt 1 tbsp butter and add to mixture.  Once yeast is proofed, add to the flour mixture, and stir until just combined.  Cover with a damp cloth and allow to rise for 1 1/2 hours.

3. In a small bowl, combine cinnamon and sugar.  Heat walnuts over medium heat in a small skillet for 2 minutes.  Add syrup and remove from heat.

3. On a well floured surface, dump risen dough out and stretch, about 18 inches long and about the width of the loaf pan.  Try to work the dough as minimal as possible (once I dumped the dough on the work surface, I just held it up by one end and it stretched itself perfectly).  Sprinkle cinnamon sugar mixture over the stretched out dough, reserving 1/2 tsp.  Spread maple walnuts over cinnamon, then gently roll the loaf lengthwise.  Place in loaf pan that has been sprayed with cooking spray and cover with towel to  rise for another hour.

4. Preheat oven to 350 degrees.  Bake for 40 minutes.  Remove from oven, and spread remaining 1 tbsp butter on top of loaf and sprinkle with reamining cinnamon and sugar mixture.  Bake for another 10 minutes.  Remove from oven and transfer to a wire rack to cool before slicing.

Whole Wheat English Muffin Bread

Published June 16, 2012 by jenmatteson

This is the second time I’ve made this bread; the first time didn’t turn out so hot.  It was tastey, however, very dense.  I think I killed my yeast by using too hot of water – it didn’t really rise all that much.

I had to try again as english muffin bread was on my 30 Before 30 list.  I found a new recipe (as I blamed the first recipe rather than my own baking handicap) and even proofed my yeast before adding it to my ingredients.  I’m no baking expert, so I won’t even begin to tell you the science behind proofing yeast, but I know it works.  If you’re interested, here’s a great description from The Kitchn.

I did add whole wheat flour instead of using all all-purpose flour.  I also used brown sugar because I forgot I was out of sugar.  Whoops!  Boy was it good.  Nate and I each had a piece after dinner to make sure it was tastey, and it sure was.  The crust is nice and crunchy and the inside is fluffy and light with wonderful flavor.  I can’t wait to make this bread again and add some fun flavors next time!

Whole Wheat English Muffin Bread

Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices

Ingredients:

1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
1 1/2 cups all-purpose flour
1 1/4 whole wheat flour
2 tbsp butter

Directions:

1. In a medium bowl, add yeast, water, and sugar.  Proof for 10 minutes.

2. In a large bowl, add salt and both flours.  Melt 1 tbsp butter and add to mixture.  Once yeast is proofed, add to the flour mixture, and stir until just combined.  Cover with a damp cloth and allow to rise for 1 1/2 hours.

3. Spray a loaf pan with cooking spray and transfer risen dough to loaf pan.  Cover with towel and allow to rise for another hour.

4. Preheat oven to 350 degrees.  Bake for 40 minutes.  Remove from oven, and spread remaining 1 tbsp butter on top of loaf.  Bake for another 10 minutes.  Remove from oven and transfer to a wire rack to cool before slicing.

%d bloggers like this: