English muffin bread from Midwest Made: Big, Bold Baking from the Heartland (page 247) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on May 30, 2022

    Not sure about this one. It was ok but didn’t really taste like an English muffin

  • Pewins on December 26, 2020

    Better toasted. Too soft for use in stuffing

  • stef on April 07, 2020

    Easy to make and has a nice crunch toasted.

  • anya_sf on April 06, 2020

    Relatively quick and easy to make if you have a stand mixer. I used 150 g white whole wheat flour, the rest all-purpose. My dough needed an extra 30 minutes to rise. The bread was nice toasted, and the appearance certainly resembled English muffins. The texture and flavor weren't quite the same, but we still enjoyed it.

  • Zosia on February 12, 2020

    This made great toast and was much faster to make than most yeast-raised breads. It was fun to try but family prefers the whole grain English muffins that I buy.

  • Jviney on February 01, 2020

    I liked the bread and it was very easily assembled. Maybe not an outstanding recipe; wishy washy on whether or not I would make it again.

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