Bread Machine Recipes – Cinnamon Bread and English Muffin Bread

This Classic Cinnamon Bread recipe is from my friend Rob. It is wonderful.

Classic Cinnamon Bread:

350 ml water

2 Tbsp oil

4 cups white flour

2 Tbsps of powdered milk

3 Tbsp sugar

2 tsp of salt

1 Tbsp cinnamon

3 tsp yeast

English Muffin Bread 

This recipe is from King Arthur Flour* [The link is an  example of home page that has an offer above the fold and number of buying opportunities and other resources below the fold.]

For those of you who don’t feel like doing a lot of rolling and cutting, here’s an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.


  1. Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you’re in a dry climate.
  2. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough’s consistency with additional flour or water, if necessary.
  3. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal.
  4. Place the dough back in the machine to rise and bake.
  5. Remove the finished bread from the machine, and cool it on a rack.
This entry was posted in Bachelor Cooking, Potpourri. Bookmark the permalink.