English Muffin Bread
Ever since I have started making breads i.e., around a year back, this particular English muffin bread has been at the back of my mind. Once I stopped following blogs and recipes verbatim, I developed more and more confidence to try out my own version in terms of the flours used and the proportion of yeast used and so on. I prefer to use lesser yeast and maybe proof it for a longer duration and this has been working for me perfectly well till now. But this doesn’t stop me from reading various blogs and the comments in the recipes. This has really helped me to clear most of my doubts and I have learnt a lot from others mistakes and their experiences.
After a long time I followed a recipe word by word except for the yeast measurement. And here is a beautiful loaf of English muffin bread with a very close crumb which makes it perfect for a toast. Toast it, slather it with butter and jam and enjoy. Or make cheese toast with these.
Recipe adapted from King Arthur flour blog.
Ingredients:
- All purpose flour 365 gm (~3 cups)
- Salt 1 tsp
- Sugar 1 tbsp
- Instant yeast 3/4 tsp
- Baking soda 1/4 tsp
- Olive oil 2 tbsp
- Milk 240 ml (1 cup)
- Lukewarm water 60 ml (1/4 cup)
- Cornmeal 2-3 tsp
Method:
- Mix all the dry ingredients in a big bowl.
- Mix oil, water and milk in a saucepan and heat it up slightly, say upto 50 degree celsius.
- Add the hot liquid mixture to the dry ingredients and mix well.
- If you are using a blender or stand mixer, beat the mixture at high speed for a minute. Or else just mix everything together for a minute.
- Grease a standard loaf pan (8.5 by 4.5 inches) or whatever you have ( I have used a 9 by 3.5 inches tin) with oil and dust it with the cornmeal on all sides
- Gently Scoop the dough into the bread tin and smoothen the top with a spatula or wet hands.
- Cover the tin with a greased cling wrap or a big dome shaped lid and allow the dough to rise to the rim of the tin.
- Meanwhile preheat the oven at 200 degree​ celsius for atleast 10-12 minutes.
- Bake the bread for 25-28 minutes or till the top is nice golden in colour or the internal temperature of the bread is say 90 degree celsius.
- Remove the pan from the oven and transfer the loaf onto a cooling rack.
- Allow the bread to cool for atleast 2-3 hours.
- Slice it and enjoy 🙂
