This bread is so easy to make and even at this altitude, it’s moist and fluffy. No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.
ETA: The recipe below is good, but this one from English Muffin Toasting Bread _ King Arthur Baking
English Muffin Bread
- 12-3/4 ounces bread flour
- 1/2 ounce sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 8 ounces milk
- 2 ounces water
- 1 tbsp vegetable oil or olive oil
- cornmeal, to sprinkle in pan
bowl, loaf pan
Just a note. I’ve taken to weighing my flour for baking lately. Especially bread. I find it’s much more accurate. Here’s a link to a conversion table if needed.
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl
Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F.
Pour the hot liquid over the dry ingredients
Mix for 1 minute on high speed with an electric mixer or 2 to 3 minutes by hand; the dough will be smooth and very soft, with an elastic texture.
Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
Scoop the soft dough into the pan, leveling it in the pan as much as possible – gently with a spatula.
Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan.
This will take about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 400°F.
Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.