Enjoy this English muffin bread as toast or everyday bread.
I made this bread today and WOW what a delight. . . . Best breakfast in a long time.--Marsha
This English muffin bread has the trademark texture, moist crumb, and rich taste of English muffins in the convenience of a loaf. Toasted, this bread has lots of crunch and yet can be made with your bread machine or your oven. Try it for breakfast with honey or preserves. This bread is nearly fat and cholesterol-free. You'll be proud of this bread; we certainly are! Your satisfaction is guaranteed--we guarantee that you will like this bread.
Add this to your cart for wonderful English muffins.
If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten-degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
This is the perfect bread for toast. It was designed for toast.
How to Make Grandma’s Cinnamon Baked Toast
We were raised in an old white farmhouse deep in the country, a one-service station crossroads of a town. Everyone was your neighbor even if they lived a mile away. Half the kids in the old red elementary school were bused 20 minutes each way.
My parents weren’t that far removed from a pioneering generation. You made do or you did without. You grew your own vegetables and canned your own fruit. You made your own bread. I grew up milking the family cows.
Mother was a master in the kitchen—good, solid comfort food, like peach cobbler and boiled raisin cookies.
And cinnamon-baked toast. Always on big slabs of white homemade bread. We loved it.
She would spread butter on toast and then generously sprinkle the toast with cinnamon sugar. She would then put the toast on a baking sheet and set it under the broiler in the oven. The sugar mixture would melt and become crusty. She would serve it warm.
We've upgraded the recipe a little as we made this for our grandchildren. Now we make apple and maple cinnamon sugar toast. Melt the butter, cinnamon, and sugar together into a crackling topping.
Try it with the kids in your life. They will go crazy with it too.
Grandma’s Original Cinnamon Sugar Baked Toast
- 4 tablespoons butter, softened
- 1 tablespoon good quality Korintje Cassia Cinnamon
- 1/4 cup granulated sugar
- 2 slices of sturdy bread in thick slices
- Preheat the oven to 350°F.
- In your stand-type mixer and with the paddle attachment, beat the butter, and cinnamon maple sugar until the mixture is soft and spreadable.
- Spread the cinnamon-sugar and butter mixture on the bread. It should be thick and spread all the way to the edges.
- Line a baking sheet with parchment paper or aluminum foil. Place the bread on the baking sheet and bake for ten minutes. The butter mixture should be hot and bubbly.
- Turn the oven to broil and cook it for another two minutes watching it carefully so that it doesn't burn.
- Remove it from the oven and let it cool for three minutes so that no one will get burned and serve it.
Baker’s note: With good quality cinnamon, the ratio of sugar to cinnamon should be 4:1.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), English muffin mix (enriched wheat flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, and folic acid), sugar, salt, soy oil, and wheat gluten), sugar, milk (nonfat milk, vitamins A&D), yeast (yeast, monostearate), and salt. Contains less than one percent calcium propionate (a preservative), fumaric acid, acetic acid, lactic acid, potassium iodate, L. cysteine, and enzyme. This product contains wheat, soy, and dairy products and may contain traces of eggs, peanuts, or tree nuts.
Now you can make English muffin bread from a mix.