Sunday, September 30, 2018

English Muffin Bread

English Muffin Bread

This morning at 7 o'clock it was in the 40’s. Brrrr!
A thick slice of toasted English Muffin bread
slathered with butter and strawberry jam
would have tasted delicious.
Add a mug of hot caramel apple cider.
Yum, yum, yum!


If you love 
 a toasted English muffin
and the soft inside chewiness,
and all the nooks and crannies
for the butter and jam to hide in,
then you will love this bread.
We first noticed the recipe on a bag of King Arthur’s flour.
English muffins in bread form?? What??
So glad we tried it!

It’s even delicious as a sandwich,
especially a grilled sandwich for lunch.
Probably really good with sausage and egg on it
for a breakfast sandwich.
Mmm! I think I’ll go make some now.
Super quick and easy.

English Muffin Bread
Print Recipe

3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable 
cornmeal to dust pan

Mix the flour, sugar, salt, baking soda, 
and instant yeast in a large bowl.

Put the milk, water, and oil in a bowl 
and heat to 120°-130°F in the microwave.

Add the hot liquid to the dry ingredients in the mixing bowl.
Beat at high speed for 1 minute.
  The dough will be very soft.

Grease a loaf pan
and sprinkle the bottom and sides with cornmeal.
Put the dough in the loaf pan and try to get it level.

Cover the pan and let the dough rise until its just above the rim of the pan.
Let it rise to about 1/4" above the pan.
This will take about 45 minutes to 1 hour, if you heated the liquid 
to the correct temperature and your kitchen isn't very cold.
Preheat the oven to 400°F.
It takes about 45 - 60 minutes to rise. 

Remove the cover and bake the bread for 22 to 27 minutes,
until its golden brown.

Wait 5 minutes after taking the bread out,
turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.


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