Best Fat Free Bread Machine English Muffin Bread Recipes
FAT FREE BREAD MACHINE ENGLISH MUFFIN BREAD
My Dad's favorite bread for toast! I have been making this bread since 1970! This bread is super fast to put together and I let the bread machine do the work and bake it in a 1 quart casserole in the conventional oven. Good for toast, soups, stews and the occasional cheese sandwich. Prep time does not include rising time, just how long it takes to throw the ingredients into the A B M pan.
Provided by Secret Agent
Categories Yeast Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into the pan of your bread machine in the order suggested by the manufacturer. Set to dough cycle for oven baking or white cycle for bread machine baking.
- FOR BREAD MACHINE BAKING: after final rise spray the top of the loaf with water and sprinkle cornmeal on top.
- FOR OVEN BAKING: Preheat oven to 400*. Grease a one quart bowl with solid shortening or cooking spray and sprinkle with cornmeal. Bake for 40 - 45 minutes.
- Remove from pan and cool on wire rack.
ENGLISH MUFFINS (BREAD MACHINE METHOD).
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
Provided by Dustbunni
Categories Yeast Breads
Time 3h20m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put ingredients in the machine in the order listed.
- Start the dough cycle.
- When the cycle is finished.
- Sprinkle corn meal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick rectangle.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds.
- An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- Heat a dry cast iron skillet or griddle over a low flame.
- (I do spray mine with Pam).
- Cook the muffins about 5 to 7 minutes on each side.
- They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
Nutrition Facts : Calories 243.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 39, Sodium 208.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.2, Protein 7
MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )
I found the original recipe in the 1999 Taste Of Home Annual Recipes. It was sent in to them by Carol Forcum of Marion, Illinois. Due to what I had on hand, a few changes were made to the recipe.And I also converted the way the recipe was written, so it could be used in my bread maker.If you have the above mentioned cookbook, the recipe is on page 111.If you have high humidity in your area ,you might need an additional 1/4 cup of flour.
Provided by Chef shapeweaver
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In bread machine pan, add ingredients according to your bread machine's instructions.
- Set for dough cycle,press button.
- After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
- Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
- Sprinkle top with remaining cornmeal.
- Cover and let rise in a warm place for 30 to 45 minutes.
- Bake at 400 degrees for 30 minutes, or until golden brown.
- Take out of pan and cool on wire rack.
Nutrition Facts : Calories 122.7, Fat 0.7, SaturatedFat 0.1, Sodium 148.1, Carbohydrate 25.5, Fiber 1.9, Sugar 1.2, Protein 3.8
GRANDMA'S ENGLISH MUFFIN BREAD
Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
Provided by Stephanie Knewasser
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
- Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
- Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 12.8 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 104.1 mg, Sugar 0.8 g
SOFT, LIGHT ENGLISH MUFFINS FOR BREAD MACHINE
This is, by far, the best recipe for English muffins I've ever tasted. They are everything you could want; soft, fluffy, light and best of all, delicious. These are so much better than store bought and make the most AMAZING Egg McMuffins! They are also really fun to make. There's only one problem. Your family won't want the store brand, rock hard, chewy ones anymore. =) (In my photos, you'll see a comparison between one of these muffins on the left and a Bays English Muffin on the right. These are so much lighter and fluffier. ) *Can be made without a bread machine.
Provided by Family Favorites @Quinnn
Categories Other Breads
Number Of Ingredients 11
Steps:
- *Note* If you don't have a bread machine, you can follow the same instructions, kneading dough by hand or with a Kitchenaid for 10-12 minutes until smooth and elastic, as you would for bread. If you don't have an electric griddle, a heavy frying pan will work just as well.
- Warm milk in a glass measuring cup in microwave until lukewarm and add to bread machine pan. Add softened butter and beaten egg to bread pan.
- Measure and level bread flour carefully. Add on top of milk mixture. Level with back of spoon. Then add on top of flour, salt on one side of flour and yeast and sugar on the other side.
- Set bread machine to "Mix" and begin cycle. Using a rubber spatula, scrape down sides until dough is mixed uniformly, 5-7 minutes. Then, cancel cycle.
- Now set bread machine to "Basic" and let run through the first kneading cycle and the entire first rise. After the first rise, cancel cycle. Line cookie sheet with parchment paper, then sprinkle with cornmeal. Set aside.
- Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.
- When all of your dough has been cut, brush lightly with melted butter and then sprinkle with cornmeal. Cover with wax paper and allow to rest for 30 minutes in a warm, draft free location.
- Heat electric griddle to 300-325 degrees. Place 4-6 muffins on the griddle and watch closely. They can burn if you're not careful. Using a spatula, check the bottoms until they are nicely browned and then flip. Mine took 7-10 minutes per side, but watch closely as all griddles are different. Let the second side brown. Then, using a thin wooden skewer, insert into the side of a muffin reaching the center to check for doneness. When removed, skewer should be free of any raw batter. You can also use an instant read thermometer and remove from heat at approximately 195 degrees.
- When done, place on a metal baking rack until cool. Then store in ziplock bags. When ready to eat, split with a fork and toast.
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