I just adore bread. All of it. And I love baking it. I am totally not even a little bit afraid of yeast anymore. *Knock on wood* I have never had a bread recipe go wrong, I've never messed one up, everything always turns out wonderfully. And come on...what's better than the smell of fresh baked bread?
Make a grilled cheese.
Have a little BLT.
Make English muffin bread.
English Muffin Bread
Adapted from King Arthur Flour's "English Muffin Toasting Bread"
Makes one 8 1/2" x 4 1/2" loafIngredients:
- 2 cups all purpose flour
- 1 cup whole wheat flour (or use all purpose flour)
- 1 tbsp. granulated sugar
- 1 and 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tbsp. instant yeast or 1 packet active dry yeast
- 1/4 cup very warm water
- 1 cup milk
- 2 tbsp. vegetable/canola/olive oil
- cornmeal, to sprinkle in the pan
Tip: If using active dry yeast mix it with the warm water. After whisking together the dry ingredients add the milk and oil to the yeast/water mixture, then proceed as directed.
- In a large bowl, whisk together flours, sugar, salt, baking soda, and instant yeast.
- Combine milk, water, and oil in a microwave safe bowl and microwave for just under a minute-until very warm, but not hot. Pour over the dry ingredients.
- By hand, or with the paddle attachment on a stand mixer, beat on high for 1 minute (if it's too dry add in a splash of water)-you'll want a thick, sticky dough.
- Grease an 8 1/2" x 4 1/2" loaf pan and sprinkle the bottom and sides with cornmeal.
- Scoop the soft bread dough into the prepared pan and attempt to make it level.
- Cover loosely with a towel and rise in a warm place for 30 minutes-1 hour-until the dough is just barely crowning over the rim of the pan (no more than 1/4" over). (I let mine rise too much, oops!)
- While rising, preheat oven to 400 degrees. Then bake 22-27 minutes, until there is an interior temperature of 190 degrees when a thermometer is inserted in the center. Keep an eye during baking and, if it browns too quickly, tent aluminum foil over the top to prevent over browning.
- Remove and cool in pan for 5 minutes. Turn out of pan onto a wire rack to complete cooling then, once fully cooled, slice and serve! Store in an airtight container/bag for a few days (or however long before the mold starts to grow.)