English Muffin Bread

28 Oct

English muffins are funny things, aren’t they?

They’re not much to look at…

They’re so strange on the inside, all holy and such.

Who the heck cares what they look like; throw one in the toaster and you’re in heaven, right? Right.

This is why I decided I’d take it upon myself to make english muffins. The problem was that this genius didn’t really prepare herself for such an undertaking and I didn’t have the proper equipment: a fail before I could even begin. Some might say this was a bad thing. I, however, say it was a good thing. If I hadn’t failed at attempting english muffins, I would have never tried this bread.

I’ve had my eye on this recipe for a while but just never got to it. Until now.

Well friends, after this came out of the oven….english muffins who?

This bread was such an easy bread to put together and the end result was so moist and flavourful. I’ll admit, I got a little excited. I’m still excited. Get off my back….carbs are worth getting excited about in my humble opinion.

You should definitely make this bread if you like english muffins.

You should definitely toast it and butter it and pop on a little jam or your topping of choice.

You should definitely shove enthusiastically into your face.

I’ll definitely be doing the same thing in the near future.

This dough takes very few steps.

Mix the wet ingredients with the dry, and knead (I did with a wooden spoon and good old fashioned gun power….and by gun power I most definitely mean my massive guns….a.k.a. my arms) for 2-3 minutes.

Pour into a greased pan coated with cornmeal, then let rise until it is level with the top of the pan.

Bake that sucker.

Pull it out right away…

Enough said.

English Muffin Bread

306 g all-purpose flour
156 g bread flour
26 g nonfat milk powder
14 g sugar
10 g instant yeast
10 g salt
1 tsp baking soda
2 tsp vegetable oil (Do not use olive oil which is too strong; use something bland.)
1/2 tbsp white or cider vinegar
1 3/4 cup (14 fluid ounces) very warm, almost hot water

  • Stir all the dry ingredients together (in a large mixing bowl or the bowl of a stand mixer) very well. Failure to get the baking soda thoroughly dispersed will result in unsightly brown spots.
  • Mix together the vinegar, oil, water and yeast. Let sit until yeast is foamy and active.
  • Pour the liquid into the dry ingredients in a mixing bowl and whisk very briskly with a wooden spoon for 2 minutes. The dough/batter will be very wet and thick.
  • Grease a 9x5x3 loaf pan and sprinkle the bottom and sides with cornmeal.
  • Transfer the batter into the prepared pan. Level the top as best as you can.
  • Cover the pan with a kitchen towel and let the dough rise for 30-45 minutes or until the height of the risen dough is almost flush with the top of the pan.
  • Place the filled pan into the oven and set it at 375° F. Let the oven heat up to the desired baking temperature along with the bread.
  • After the oven has reached 375° F, continue to bake for 30 minutes or until the top is browned and the bread sounds hollow when tapped.
  • Remove the loaf from the pan immediately and let it cool completely on a cooking rack and covered with a kitchen towel.
  • The bread will be spongy and a bit difficult to slice fresh out of the oven. It will firm up a bit after a day or two.

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