Friday, May 4, 2012
English Muffin Bread
I have just recently started baking bread. For years I was unsuccessful. I now know the reason was because the water I was using wasn't warm enough. This recipe is a great place to start for beginners. I saw this recipe on Brown Eyed Baker. This is a very easy bread to make and it's quick too! There is only one period of rising. For me it's perfect since I don't have a lot of time in the weekdays with looking after Bilal and dropping and picking up Hasan from school. This bread is also really yummy! I didn't think it really tasted like an English Muffin. I wasn't able to get a lot of holes in the bread. But the outside of the bread has a great crunch and it was moist inside. It tastes great toasted with some strawberry jam and butter spread on top!
English Muffin Bread
Slightly Adapted from Brown Eyed Baker
3 cups all-purpose flour
1 tbsp sugar
1 1/2 tsp sugar
1/4 tsp baking soda
1 tbsp instant yeast
1 cup milk
1/4 cup water
2 tbsp canola oil
cornmeal to sprinkle the loaf pan
In the bowl of a stand mixer, whisk together flour, sugar, baking soda and yeast.
In a microwave safe bowl, whisk together milk, water and oil. Heat in microwave until the mixture is 120 F to 130 F. Mix the mixture before taking the temperature.
Pour the liquid ingredients over the dry ingredients. Using the paddle attachment, mix for 1 minute on high speed. The dough will be very soft.
Lightly grease a loaf pan and sprinkle with cornmeal (bottom and sides). Transfer the dough to the loaf pan, spreading it to make sure it is level.
Spray a piece of plastic wrap with oil and cover the loaf pan with this. Preheat the oven to 400 F. Allow the dough to rise for about 45 minutes to 1 hour. The dough should just crown the rim of the loaf pan.
Once the dough has risen, remove the plastic wrap and bake for 22-27 minutes or until it is golden brown and has an internal temperature of 190 F.
After 5 minutes remove the bread from the pan and cool on a rack. Allow to cool completely before slicing.