English Muffin Bread
Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread.
Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread.
- Carbohydrate 16.0628472817284 g
- Cholesterol 6.65379971590909 mg
- Fat 2.57663686103685 g
- Fiber 0.630771885263318 g
- Protein 3.04098892765068 g
- Saturated Fat 1.47426188403454 g
- Serving Size 1 1 (54g)
- Sodium 379.051668150853 mg
- Sugar 15.4320753964651 g
- Trans Fat 0.277571627257667 g
- Calories 101 calories
Step-by-step
- In a large 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-in. x 4-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 until doubled, about 45 minutes.
- Bake at 375° for 35 minutes or until golden brown.
- Remove from pans immediately to cool on wire racks.
Maintaining liquid temperatures between 110 degrees and 115 degrees Fahrenheit is the single most critical factor for activating dry yeast without thermal shock. Thermometers eliminate guesswork because water or milk exceeding 120 degrees kills the microorganisms instantly. Skipping the initial high-speed beat of 3 minutes starves the dough of the gluten development typically achieved through traditional kneading. Batter-based loaves demand high agitation early to build an elastic network capable of trapping carbon dioxide. Ignoring the requirement to remove loaves immediately from pans traps steam against the crust, converting crisp cornmeal coatings into soggy failures. Standard loaf pans measuring 8 inches by 4 inches ensure proper vertical lift during the 45-minute rise window. Slicing warm bread tears the interior crumb structure, so wait until internal temperatures drop completely before cutting. Toasting thick slices reactivates the internal starches, creating the characteristic cratered texture that catches melted salted butter or fruit preserves efficiently.
