English Muffin Bread

I think this is Michael's favorite bread that I've ever made. It's soft, it's got air pockets, it's delicious, long story short: yummy. He loves English muffins, and I love the bread version because it's so much more versatile! Not only is this like...the perfect thing for toast, but it's also awesome for sandwiches and you know...whatever else you may use bread for. I even snuck some whole wheat flour into this, and it was super awesome, I couldn't even really tell that I'd done it.

Just a stunning, golden brown loaf of bread, with soft fluffy insides studded with English muffin's trademark air pockets. Pretty pretty pretty.

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?

Toast yourself a slice, slather it in butter and/or jam.
Make a grilled cheese.
Have a little BLT.

Make English muffin bread.

DOOO ITTT.

English Muffin Bread

Adapted from King Arthur Flour's "English Muffin Toasting Bread"

Makes one 8 1/2" x 4 1/2" loaf

Ingredients:

• 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

Preparation:

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.)

Mmmm....toasty goodness.