English Muffin Bread

Photo by Stephanie Knewasser

From the kitchen of Josephine Barkwell

In bread machine:

1 c warm milk (micro 1 min)

1/4 c water

3 c flour

1/2 Tbsp sugar

1 tsp salt

1/8 tsp b. powder

2 1/4 tsp yeast

Put on dough cycle.

This is a sticky dough.

I use a silicone spatula to scoop the dough out of the bread machine pan & into the cans.

Place in 2 cans greased with crisco and coated in cornmeal (I use 28 oz cans from crushed tomatoes/ pumpkin). Coat the cans well or the loaf will stick.


Bake @ 400, 20 – 30 minutes, or until golden.

Immediately remove from cans or it will get soggy.


When I asked Grandma for this recipe she gave me a list of ingredients & amounts. That’s it. This is how I make it. The boys called this “Circle Toast” when they were little. Baking the dough in cans gives it it’s unique shape. Like English Muffins, this is meant to be eaten toasted. -Stephanie