English Muffin Bread
I live on an island and once in a while I can get English muffins but they are always frozen so I adapted this to our liking. I hope you enjoy it too.
I live on an island and once in a while I can get English muffins but they are always frozen so I adapted this to our liking. I hope you enjoy it too.
- Carbohydrate 298.346264456883 g
- Cholesterol 131.812500012487 mg
- Fat 52.0607923877962 g
- Fiber 11.0099409769849 g
- Protein 48.0795927867511 g
- Saturated Fat 31.1000921561488 g
- Serving Size 1 1 Loaf (756g)
- Sodium 4812.38801199996 mg
- Sugar 287.336323479898 g
- Trans Fat 4.6147356465428 g
- Calories 1874 calories
Step-by-step
- Mix altogether in Kitchen-aid bowl 1 1/2 cups of the flour, the yeast and baking soda ~ mix well with whisk then attach your bread hook.
- Warm up the wet ingredients plus sugar and salt on the stove-top. Temperature should reach 110 degrees F.
- Add wet mixture to the flour mixture in Kitchen-aid bowl, slowly....then add remaining 1 1/2 cups flour and allow to knead for at least two minutes.
- Shape into bread shape and place in prepared baking pan that you also lined with corn meal.....allow to rise in pan for 45 minutes.
- Bake in 400 degree oven for 25 minutes or until golden brown.
- Brush with melted butter.
- Makes 1 loaf.
- Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Slice and toast...serve with jam or whatever topping you like on toast. :)
Swapping regular milk for the specified buttermilk alters the crumb structure by introducing lactic acid, which reacts with the baking soda to yield a lighter interior texture. Making bread at home avoids the high markup of specialty frozen imports found at remote grocery stores. Several practical techniques ensure this loaf succeeds.
- Warm the wet ingredients and sugar to precisely 110 degrees Fahrenheit before combining them with the dry components to activate the yeast without killing it.
- Dust the baking pan thoroughly with cornmeal to mimic the distinct bottom crust and gritty exterior texture characteristic of traditional English muffins.
- Allow the shaped dough to rise undisturbed in the prepared pan for 45 minutes until properly expanded.
- Bake the loaf at 400 degrees Fahrenheit for 25 minutes, watching for a distinct golden-brown exterior.
- Let the bread cool completely on a wire rack before slicing to set the internal moisture and prevent gummy textures.
Thick slices toast well and hold up under heavy spreads of butter or jam. Store leftover slices in an airtight container at room temperature for up to three days or freeze them for longer preservation.
