| English Muffin Bread Makes 2 loaves 630 grams all purpose flour or 4 ½ cups (it's better if you weigh the flour) 2 ¼ cups milk, warm 1/4 cup water, warm 2 Tablespoons active dry yeast 1 Tablespoons honey ½ Tablespoon butter 2 teaspoons kosher salt ¼ teaspoon baking soda flour for dusting loaf pans Butter and flour baking pans and set aside. Mix honey and yeast into warm water and set aside. Remove 1 cup of flour and set aside. In the remaining flour add baking soda, and kosher salt. Mix well with folk. You can do this by hand in a large bowl using a wooden spoon or a stand mixer using the stir option. Add flour with the baking soda to the bottom of the bowl. Stir around a bit. Add yeast. Stir around a little bit. Pour in milk while stirring. Stir until nothing left is dry. Add enough flour to have a shaggy dough. It usually takes all 630 grams for me. Taking a spatula wiped with vegetable oil pour equal amounts of batter into each loaf pan. Cover with plastic wrap and a tea or kitchen towel until the almost reach the top. Mine takes about 30 minutes. Preheat over halfway through rising time to 425F or 218C. Remove the plastic wrap and towel from loaf pans and bake for 25 to 35 minutes. You're looking for a hollow sound and a rich color. Mine takes 25 minutes. Remove from pan to a cooling rack right away and let cool completely. Once cool cut with bread knife, toast and use like you would English muffins. Enjoy. Peace, CK |
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