Monday, March 26, 2012

English Muffin Bread

Even Yesser.

Thank you Pinterest and Jillee for the most excellent recipe.

I had to make the most obvious edit to this recipe. I cannot have FOUR loaves of this in my house, I will eat them ALL! So I had to narrow it down to one. It worked!

English Muffin Bread
Makes 1 loaf

2 3/4 C Bread Flour
2 Tsp Active Dry Yeast (less than one packet)
1/2 Tbs Kosher Salt
3/4 Tbs Sugar
1 1/3 C Warm Water
Corn Meal

Whisk together the flour, salt, sugar and yeast. Add the warm water and stir the sticky sticky mess until all of the flour has been incorporated.  Allow the dough to rest in the bowl for about 30 minutes. Line a loaf pan with parchment, gently spray bottom with cooking spray and sprinkle just enough corn meal to cover the bottom.  Transfer dough to loaf pan. Cover with a damp towel and allow it to rise until it meets the top of the loaf pan.  I tapped the pan on the counter a few times and allowed it to settle, then rise a second time that way it didn't deflate while baking. Set oven to 350 and bake for 35 minutes.  Take loaf out and brush melted butter just to cover the top.  This will make the top of the loaf a most beautiful golden color when done! Bake for 10 more minutes.  Take out and allow to cool.

Slice this loaf as thin as possible to get the ultimate nooks and crannies effect and toast it. Slather with Cinnamon & Sugar Butter or other favorite topping and enjoy!

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