english muffin bread

Thursday, January 13, 2011


recently i have really gotten into making bread.
not sure why.
but it has become a thing for me.
ironically, i usually do not even eat the bread.
i have a slight intolerance (but i suppose you really don't NEED to know that).

bread takes a lot of work.
a lot of time.
too hot of water to dissolve the yeast & you kill the yeast & you bread looks horrible & tastes even worse.
knead it for too long... rubbery bread, oh & i think you kill the yeast there too.  not so sure.

i just know its tempramental.  but i was determined to conquer it.

amongst the highly in depth recipes i have found... i found an easy bread recipe.  yep.  you read that right.  it's easy.  i promise.  & it doesn't take a million years.  no let it rise 2x stuff.

english muffin bread
5 cups of all purpose flour (divided)
2 packages of (1/4 ounce each) active dry yeast
1 tablespoon of sugar
2 teaspoons of salt
1/4 teaspoon of baking soda
2 cups warm milk (120- 130 degrees)
1/2 warm water (120-130 degrees)
cornmeal

(i used my kitchen a mixer with my bread hook @ first but the paddle worked much better)
in a large mixing bowl, combine 2 cups of flour, yeast, sugar, salt & baking soda.  add warm milk & water; beat on low speed for 30 seconds, scraping bowl occasionally.  beat on high for 3 minutes.  stirring in remaining flour (batter will be stiff).  do not knead (so exciting).  grease (2) 8.5 x 4.5 x 2.5 in loaf pans.  sprinkle pans with cornmeal.  spoon batter into the pans and sprinkle cornmeal on top.  cover & let rise in a warm place until doubled (don't worry you don't have to punch it down), about 35- 45 minutes.  bake @ 375 degrees for 35 minutes or until golden brown.  remove from pans immediately; cool of wire racks.

cut & toast for a seriously yummy  breakfast bread.

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