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.


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

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