English Muffin Bread(Fat Free Bread)
A light, fluffy English muffin‑style bread that’s easy to make and perfect for breakfast or a quick snack, with a subtle yeasty sweetness and a crisp crust.
Ingredients
Instructions
- Combine 1 cup flour and yeast in a bowl.
- In a separate container, mix 1 1/4 to 1 1/2 cups water, 1 Tbsp. sugar, and 3/4 tsp. salt, then add the mixture to the flour and yeast.
- Beat at low speed on an electric mixer for 30 seconds, scraping the bowl, then beat at high speed for 3 minutes (optional: add wheat germ and water at this time).
- Stir in additional flour until a soft dough forms.
- Shape dough into a ball and place in a lightly greased bowl, turning to coat the surface with grease. Cover and let rise until doubled, about 1 hour.
- Punch down the dough and let rise for 10 minutes. Shape into rolls, small loaves, or a single loaf (about a 1‑quart casserole size).
- Grease a pan or pans and sprinkle with cornmeal before placing the shaped dough on top.
- Cover and let rise again until doubled, about 30 to 40 minutes.
- Bake at 400°F for 40 to 45 minutes for a loaf, 15 to 20 minutes for rolls, or 20 to 25 minutes for small loaves.
- Remove from the pan and cool on a rack before serving.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and active before starting. If you want to add flavor, consider incorporating herbs or garlic powder into the dough. For a slightly sweeter touch, you can replace some of the sugar with honey or maple syrup. If you prefer whole grain, substitute part of the flour with whole wheat flour. This bread can be sliced and toasted for a delightful breakfast.
Serving Suggestions
Serve slices of this English Muffin Bread toasted with butter and jam for a delicious breakfast. It pairs beautifully with Snow Peas With Red Pepper for a fresh side dish. You can also use it to make hearty sandwiches or serve it alongside soups and salads. Try it with a spread of Prune Paste for a unique flavor combination.
Storage & Reheating
Store any leftover English Muffin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to a month. To reheat, simply toast slices directly from the freezer or warm them in the oven at 350°F until heated through, about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of English Muffin Bread(Fat Free Bread) contains roughly 100 calories, with 3g protein, 23g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1783mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if my dough doesn't rise?
If your dough isn't rising, it could be due to inactive yeast. Ensure your yeast is fresh and that the water temperature is between 115°F and 120°F, as too hot or too cold water can kill the yeast. Let the dough rise in a warm, draft-free area for optimal results.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it's best to substitute only part of the all-purpose flour to maintain the light texture of the bread. A 50/50 mix often works well. You may need to adjust the water content slightly since whole wheat flour tends to absorb more moisture.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use an instant-read thermometer to check for an internal temperature of 190°F to 200°F for perfect doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).