Thursday, December 27, 2012

English Muffin Bread

This is seriously the best and easiest bread recipe I make and it's also everyone's favorite. It makes the best toast you'll ever eat and I always bring it to Christmas brunch at my Mom's house. This year I made a couple extras and gave to people to take home with some fancy jam - I just think it makes a nice way to ease back into real life after the hoopla of Christmas is over. What could be more comforting than a nice slice of warm, crusty toast slathered with butter and jam? Not much.
 This makes a fairly wet batter which you end up scooping or spooning into your greased and cornmeal-ed pans. I just spray my pans with Pam and then sprinkle the bottoms with cornmeal (shake it to spread around). You can also skip the cornmeal and still have yummy bread.
The glorious bread-waiting-to-be-toast! I wish I had some artsy shot of a slice all toasted and spread with jammy goodness but um, we ate it all. With a quickness ;-)

A couple of notes:
- I use my kitchenaid to mix this with the paddle attachment, the dough is wet but you could probably do the first mix with an electric mixer and then stir in the last flour with a spoon.
- I heat my milk, water and butter in a 4 C Pyrex measuring cup in the microwave until the liquids are warm enough that they melt the butter and then I let them cool back down to warm before I add them to the flour mixture
- My loaf pans are on the smaller size (8 1/2 x 4) for this recipe and this makes 2 loaves.
- If you are gluten-free or Paleo, I'm sorry to tempt you this way. Really.


English Muffin Bread

5 1/2 C bread flour
5 tsp instant rise yeast
1 T sugar
2 tsp salt
1/4 tsp baking soda
2 C milk
1/2 C water
1/2 C butter (1 stick)

Heat milk, water and butter together until butter is melted (microwave or saucepan), then let cool till warm.

In your mixing bowl combine:
3 C flour, yeast, salt, soda, sugar - stir to combine

Add the warm butter/milk mixture to the dry ingredients and mix to combine. Add remaining flour to make a stiff but still wet dough - I usually only put in 5 C of flour total (so 2 additional), mixing well after each addition. Spoon dough into greased and cornmeal-ed pans. Cover loosely with plastic wrap and let rise in a warm place until double - about 45 minutes. I put both pans in my microwave to let them rise - my kitchen can be cool in the winter but the microwave holds the heat and moisture in and I usually get a good rise this way.

Bake 20 - 25 minutes in a preheated 400 degree oven. Loaves are done when they're a nice golden brown and sound hollow when tapped.

Force yourself to let them cool a bit and then head right on over to toast heaven!


1 comment:

  1. oh this really sounds good! Awesome little gift to send home with your guests!

    ReplyDelete

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