Thursday, March 29, 2012

English Muffin Bread

You won't believe how easy it is to make this bread. It's a no-knead white bread that has a similar texture to an english muffin, but doesn't require all of the work to make individual english muffins. I wouldn't recommend using this for sandwiches, but it is perfect for morning toast with jam or butter. I came across this recipe on King Arthur Flour's website, and when they said that it had made it into their "Hall of Fame," I knew I had to make it. And boy am I happy that I did. 

English Muffin Bread
Servings: 1 loaf

3 cups all-purpose flour
1 tbsp. granulated sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. instant yeast
1 cup milk
1/4 cup water
2 tbsp. vegetable or canola oil
Butter, to grease the pan
Cornmeal, to coat the pan

In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, salt, baking soda, and yeast together until combined.

In a microwave-safe bowl or glass measuring cup, add the milk, water, and oil. Heat until very warm, 120-130°. Stir and measure the temperature using a thermometer to get an accurate reading. Pour the liquid ingredients over the dry ingredients. Mix on high for 1 minute. 

Grease and lightly coat a loaf pan with cornmeal. Add the dough to the pan and smooth out the top with a spatula. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until just barely rising over the rim of the pan. 

Preheat the oven to 400°. Bake for 22-25 minutes, or until lightly golden on top and the internal temperature registers 190°. If the top begins to brown too quickly, then gently tent with aluminum foil and continue baking. Remove from the oven and allow to rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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