English Muffin Bread

Recipe by Cook's Hideout

Blogging Marathon# 40: Week 1/ Day 3 Theme: Yeast Breads Dish: English Muffin Bread Today's bread is very simple to make and needs only 1 rise, it can be made in less than 2 hours from start to finish. A great bread for newbies, not much kneading involved -- mix up the ingredients, scoop into the baking pan and let rise, then bake it off to get a nice textured bread that is perfect when toasted and with some jam or chocolate hazelnut spread.

Ingredients

• 2 cups all purpose flour
• 1 cup whole wheat flour ((or use 3cups of AP flour))
• 1 tbsp yeast
• 1 tbsp sugar
• 1 tsps salt
• ¼ tsp baking soda
• 1 cup milk ((I used Soy milk))
• ¼ cup water
• 2 tbsp Vegetable Oil Olive Oil (/)

Method

1. Whisk flour, sugar, baking soda and instant yeast in a large mixing bowl or the bowl of the stand mixer.
2. Combine milk, oil and water in a glass measuring cup and microwave it for 30~60 seconds or until an instant read thermometer reads between 120°F~130°F.
3. Pour the hot liquid over the dry ingredients in the mixing bowl.
4. Beat it on high speed for 1 minute, if doing by hand mix it well for 3~4 minutes. Dough will be quite sticky.
5. Lightly grease a 8½"x4½" loaf pan and sprinkle with cornmeal (I used my 9"x5" loaf pan). Scoop the dough into the prepared pan. Cover the pan with a lightly greased plastic wrap or a shower cap. Set aside to rise in a warm place for 45mins~60mins or until the dough is about ¼" above the rim of the baking pan.
6. Preheat the oven to 400°F.
7. Remove the cover and bake the bread for 22~27 minutes or until its golden brown and the interior temperature is 190°F.
8. Remove the bread from the oven and after 5 minutes turn it out onto a wire rack to cool. Let the bread cool completely before slicing.

View the recipe instructions at Cook's Hideout