English Muffin Toast

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.

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.


 

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