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English Muffin Toasting Bread

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Do you love English Muffins? We do and we love them all toasty and warm and smothered in butter and jam or peanut butter or marmalade or with cheese melted all over them or….well, you get the point. Anyway, this bread is yeasty and coarse textured and perfect with just about any kind of topping. It just is. And it’s not that hard to make and you just should. Do it, just do it.

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English Muffin Toasting Bread

 

Ingredients:

 

3 cups unbleached 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, cornmeal to sprinkle in pan

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Directions:

 

Whisk together the flour, sugar, salt, baking soda, and yeast in a large mixing bowl.

Combine the milk, water, and oil in a separate pan and heat to between 120 degrees F and 130 degrees F. Be sure to stir the liquid well before measuring its temperature; the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Beat at high speed for 1 minute. The dough will be very soft.

Lightly grease an 8 1/2″  x  4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but is shouldn’t be more than about 1/4″ over the rim. This will take about 45 minutes to an hour or so, if you heated the liquid to the correct temp. and your kitchen isn’t very cold.

Preheat your oven to 400 degrees F.

Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temp. is 190 degrees F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

** A handy trick? Use a shower cap to cover your bowl when letting your dough rise. You know those free ones you get in hotels? Perfect.

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