Tuesday, March 16

English Muffin Bread with Raspberry-Fig Jam

Solar English Muffin Bread with Raspberry-Fig Jam
As long as I can remember, recipes have been included on the labels of most shelf products so that shoppers can try the item as soon as they get home. Some have been very good; others, less than exciting. But, most have been pretty much what you could expect to taste based on the item. This recipe came from a small craft magazine back in the early 60s and it's just as tasty, today. Here it is toasted and ready for last year's Raspberry-Fig Jam.

Believe me, if you like English muffins, you're going to love this bread recipe that was torn out of my copy of The WorkBasket, a craft magazine with a great history. It's called English Muffins in a Loaf! from the Fleischmann's(R) Yeast kitchen. Wow! You get 16 slices per loaf and, taste-wise, it is right on point. The crust is crunchy but not so hard that you can't bite into it and the inside is firmly-soft but not dense. The nooks and crannies aren't as large as a Thomas' English Muffin, but the flavor more than compensates. Now, if you must have the nooks and crannies larger, you can always divide the dough and add a little more baking soda to one section to find out if you like it with more soda. The taste will definitely be different. And, if you're squeamish about seeing a bird spit, I wouldn't throw it out in the yard.

English Muffins in a Loaf Bread Recipe From the 60s
This is for two loaves. Conventional oven at 400F. Solar oven at 250F, or above.  Bread is done when it sounds hollow.  5-1/2 to 6 cups flour*, 2 pkgs. Fleischmann's Active Dry Yeast, 1 Tablespoon sugar, 2 teaspoons salt, 1/4 teaspoon baking soda, 2 cups milk, 1/2 cup water, cornmeal. (*Measure by spooning flour lightly into cup.)

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120F.-130F.) Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two  81/2 x 41/2-inch pans that have been greased and sprinkled with conrmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes, until double. Bake at 400F. for 25 min. (solar oven for 45-50 mins.) Remove from pans immediately and cool.

Try Other English Muffin Breads by Checking These Sites
My bread was made using the old recipe I cut out. You can find a more current one here. The differences are: 5 cups of flour (to my 5.5-6 cups), Fleischmann's RapidRise Yeast (to my Fleischmann's Active Dry Yeast; and, 4 teaspoons of sugar (to my 1 Tablespoon). Will have to do a comparison cooking test one of these days. Play around on the site and you'll even find both a microwave and a bread machine version. You're gonna love this bread!


  1. English muffin loaf sounds wonderful! I would love to try it!

  2. I´m not sure what English muffins are, muffins in my country is the same as Your cup cakes :-) :-)

    But I have gotten a mix to make Corn Muffins from a friend in the US, is that anything similar? I´ll make some as soon as I´m better in my leg.
    Have a great day now!

  3. ok....i am missing the recipe. maybe it is too early in the morning but i can't find the recipe. i make my own english muffins all the time and would love to try this loaf. can you point this bleary eyed follower to the recipe?

  4. Well. I kinda don't like you for posting this. *smiles* Not only do I drool over regular bread that I've given up, but now this...

  5. 5Star - DO try it. You'll love it.

    Christer: Actually, Thomas's is a brand name of this type of muffin that has created some very large nooks and crannies in the bread so that there's plenty of places for butter to settle into rather than lay on top. But, it also has a very distinctive 'bite' to it that it so welcoming. You're just gonna have to try it.

    jaz: Click on the "Read More" label just beneath front page post. Recipe is in paragraph form rather than a listing just below "English Muffins in a Loaf Bread Recipe from the 60s" heading. Finish your coffee, then get busy.

    Christina: Something is blocking me from my comments back to you at your site. This has happened on all my postings to you at your site, so I thought I'd better address it here.

  6. Christa: Sorry. Didn't mean to make you drool (yeah; right); but, it's always something, isn't it... at least I didn't add the jam recipe. That should count for something. I know. To make it up to you, I'll just go have me a slice! There. Feel better?

  7. AW Sharlene you are so kind! THanks for the comment you left on my previous post... Yes, I said previous... because I just posted something new as I saw things more clearly and my blog will continue! I hope I'll see you there!



  8. @HFQ - Only if you don't like raw food... 8-)

    @Paloma - Well, I just hated for you to stop because you're a great way to start the day!

  9. Hello SITSta! Solar cooking - what a great idea. Right up my green, tree-hugging hubbies alley! So do you just buy a special oven for this? Something I definitely need to investigate. And English Muffin bread sounds wonderful. I think I'll try this recipe!

  10. Wow! I would have never thought of solar cooking! What a cool idea! I am now following your blog. (I came over from the Lady Bloggers Tea Party and I'm glad I did!) Enjoy the rest of your weekend!

  11. Welcome! I'm so glad you've decided to follow. Solar cooking can save so much money and the food is delicious. Will be posting more about it on a separate page, shortly. Again, thank you for joining the kaffeklatch!

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