Sunday, October 31, 2010

English Muffin Toasting Bread

I woke up Saturday morning with every intention of making Eggs Benedict for breakfast but first I wanted to make an English muffin batter bread.  I rely on a favorite recipe from King Arthur Flour, and when I goggled it, I saw that they had another version, this time using instant yeast and not active dry yeast.  Immediately I was intrigued, and as I have both types of yeast in bulk, on hand, I chose the (new to me) version.

Let's just say that the Eggs Benedict were never made.  The aroma of the freshly baking bread woke up Ole Sweetie-Pi from a heavy sleep, and he came downstairs to see what all the good smells were about.  He virtually pounced on the still steaming loaf as I set it on a rack to cool, cut two thick slabs, toasted them, and slathered on melting butter. 

English Muffin Toasting Bread
(King Arthur Flour)
Makes one 8 x 4 loaf

3 cups all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

In a large bowl, combine and whisk together the flour, sugar, salt, baking soda, and yeast.

In a microwavable container for your microwave or using a small saucepan  for your stove top, combine the milk, water and oil.  Heat until temperature reaches 120*F to 130*F.  Add the wet ingredients to the dry ingredients.  Beat at high speed for one minute. (see my note)

Scoop the dough into the pan, and level as best as you can, you may have to pull or stretch it a bit.  Cover the pan and let rise in a warm place about 45 minutes to an hour, or until the dough rises approximately 1/4 inch over the rim of the pan.  Remove the cover.

Preheat your oven to 400*F and bake the risen dough 20-22 minutes, until it's golden brown, sounds hollow when it's thumped, or has an internal temperature of 190*, if you are using a thermometer.

Remove the loaf from the pan and place on a rack and allow to cool thoroughly. 

**Note
The recipe at the KAF website describes this dough as soft and scoopable.  This was not my experience and as a result mixed the dough with a large spatula and quickly kneaded it. There was no way I was going to be able to use a mixer for this dough without burning out the mixer's motor, smiles.  I read through some of the comments by other reviewers and saw that someone else had the same experience and the response was that perhaps too much flour was used because the baker just scooped the flour, not fluff and sprinkle and level into their measure.  Guilty.  I scooped and leveled, but did not aerate the flour first by fluffing it and sprinkling the flour into the measuring cup.  Live and learn.  Bread was still good though, smiles.

23 comments:

  1. There is a brand of English Muffin Bread that I can find in the middle of Kansas, but can't buy here in Colorado. It's delicious and I'm glad to have this recipe.

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  2. This looks and sounds wonderful. I'm making it this afternoon for tomorrow's breakfast - if it lasts that long :o)

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  3. I eat English muffins all the time and love the idea of them as bread! Good stuff.

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  4. You know me, Katy.......I LOVE making bread. I've never made English Muffin bread......that photo is telling me I need to soon! :)

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  5. Other than how the dough turned out was there any other differences? Which would make again?

    Happy Halloween!
    ~ingrid

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  6. Katy - not matter about not aerating the flour. You created bread that is indeed the staff of life.

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  7. The bread looks so perfectly made dear.
    FOODELICIOUS

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  8. Looks like one delicious bread!

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  9. I never thought about an English Muffin Bread but now I want a slice. Looks delicious and would make some great breakfast sandwiches!

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  10. Oh how many times I have wanted to make this... And here is your wonderful post! Wish I had a warm slice right now! I must make this soon!

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  11. We love English muffins, but they're pretty expensive to buy for a big family like ours. WE'll have to try this. Sounds delicious!

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  12. This bread looks fabulous..I must try it. Another goody, Katy:)

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  13. Katy I made this lastnight and WOW was it a HUGE hit with us! it tasted sooo good and made the best toast ever. Im going to make another loaf today. Thanks so much for the recipe!!

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  14. I'll have to look for this instant yeast. I love English muffin bread but haven't made it yet. Thanks for the recipe, it looks delicious! Hope you are having a wonderful week!

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  15. What a gorgeous loaf of bread! It's been too long since I baked a loaf of bread. This post reminded me of how wonderful baking my own bread can be. Thanks, Katie!

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  16. My that looks so nice and hearty! I can't think of anything I love more than bread. I would have pounced as well!

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  17. hi katy! i've heard of this bread, but i've never tried it. it sounds delicious! i hope all has been well for you, i've missed your blog!

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  18. This bread look amazing and tasty! Love your blog! gloria

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  19. I have been meaning to make this bread for so long now. I think you have given me the push I needed.

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  20. Yum, the bread looks delicious :-)

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  21. This is now officially added to "my list"...I must make it soon...it sounds wonderful :D

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  22. What a delicious-looking bread. Its so pretty - fluffy and what a gorgeous golden color!
    I've never tried a recipe from King Arthur, but I love their flour - I've tried others but nothing tastes as good (so far)!

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  23. What a delicious looking bread!! Hope I can have a bite now!
    `
    First time landing here. You are an awesome cook and baker!

    Weng
    I heart My Bakes

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