ENGLISH MUFFIN TOASTING BREAD
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's hall of fame.
Provided by King Arthur Baking Company
Categories Breakfast Brunch Bread Milk/Cream Quick & Easy Kid-Friendly Sandwich
Yield 1 (8½-inch) loaf
Number Of Ingredients 9
Steps:
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
- Lightly grease an 8½×4½-inch 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.
- Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, until 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.
ENGLISH MUFFIN BREAD
This bread has the chewy consistency of English muffins. It's especially good toasted!
Provided by JJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
- In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 1.2 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 259.7 mg, Sugar 1.9 g
ENGLISH MUFFIN LOAF
Make and share this English Muffin Loaf recipe from Food.com.
Provided by AlexandriaAngel
Categories Breads
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Measure and combine 3°C flour, yeast,sugar, salt, and soda.
- Heat milk and water to 120 to 130 degrees.
- Add to dry mixture, beat well.
- Stir in enough of the additional flour to make a very stiff batter.
- Grease 2 loaf pans and sprinkle with corn meal.
- Spoon batter into loaf pans sprinkle tops with a little remaining corn meal.
- Cover and let raise in a warm place for 45 minutes.
- Bake at 400 degrees for 25 minutes.
- Remove from pans immediately and cool store in plastic container or bags for freshness.
Nutrition Facts : Calories 1536.9, Fat 13.1, SaturatedFat 6.2, Cholesterol 34.2, Sodium 2616.9, Carbohydrate 300.4, Fiber 11.7, Sugar 7.3, Protein 48.4
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