Tuesday, December 13, 2011

English Muffin Bread

This is THE BEST BREAD! I love sourdough bread and english muffins.  This doesn't necessarily have the sourdough flavor but it has the texture and is amazing toasted!

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110 to 115 degrees F)
1/2 cup warm water (120 to 130 degrees F)

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place (I turn my oven onto 350 for 30 seconds then turn it off and put the bread in to rise, it rises so much faster this way!)  until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans AFTER cool.

One of the reviews said this:
 I used 1 tsp baking soda (makes more nooks and crannies). I also used 1/2 Tbsp of vinegar in the milk and 2 Tbsp. canola oil. Makes it tast more like an English muffin.                                                       


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