HONEY WHEAT ENGLISH MUFFIN BREAD
from "andrea meyers" - http://andreasrecipes.com/2009/04/16/honey-wheat-english-muffin-bread/ - rising time included in "cooking" time
Provided by ellie3763
Categories Yeast Breads
Time 2h
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 8
Steps:
- Grease two 9x5 loaf pans. Sprinkle with course cornmeal.
- In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
- Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
- Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
- Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
- During the last 15 minutes of rising, preheat oven to 375° F/190°C.
- Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 218.1, Carbohydrate 21.1, Fiber 1.8, Sugar 0.8, Protein 3.9
HONEY WHEAT MUFFINS
"Mix these up in a wink for a tender-textured treat with sweet honey taste," shares Carolyn Deming of Miami, Arizona. "You can sample them close to half an hour after starting."
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. , Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 301 calories, Fat 11g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
WHOLE-WHEAT ENGLISH MUFFINS
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.
Provided by Melissa Clark
Categories breakfast, brunch, project, appetizer, side dish
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
HONEY WHEAT ENGLISH MUFFIN BREAD (BREAD MACHINE)
Makes a 2 lb loaf in a bread machine, using the whole wheat setting. Tastes best if served toasted. To run on a delay cycle, substitute water for milk and add 4 tablespoons dry milk at the end of the recipe.
Provided by AmyBurgess
Categories Yeast Breads
Time 4h15m
Yield 1 2 pound loaf
Number Of Ingredients 9
Steps:
- Add ingredients in to the bread machine in the order listed, or the order recommended by your bread machine manufacturer.
- Run on the whole wheat cycle.
- Allow to cool for at least one hour before slicing.
- For best taste, slice & toast, serve with butter & honey.
More about "honey wheat english muffin bread recipes"
HONEY WHEAT ENGLISH MUFFIN BREAD - ANDREA MEYERS
From andreasrecipes.com
Estimated Reading Time 3 mins
- In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
- Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
- Spoon the batter into the prepared loaf pans. The dough will be sticky and won’t necessarily look pretty in the pans, but that’s ok. Sprinkle more cornmeal on top of each loaf.
- Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
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