I took a few weeks off bread making. Not sure why, but I haven’t made bread for a few weeks. It was nice to get back to it. I really do love having fresh bread in the house.
This bread is pretty standard for the most part.
I do think the milk content was high. At least it seemed that way to me. Perhaps my memory is deceiving me, but a whole cup of milk seems like a lot.
I am not upset or complaining about this by any means. It provides a nice and rice bread.
It was nice to not have a ten minute kneed with this bread as well. Two minutes is nothing really!
The dough had a beautiful first rise. The dough was light and fluffy and very airy. I think this is why the recipe is called English muffin bread. There were lots of nooks and crannies with the airiness of the bread.
Rolling the loaves in cornmeal also gives them a bit of the English Muffin feel.
I can’t wait to toast some up!
ENGLISH MUFFIN BREAD
1 Cup Milk
2 Tablespoons Sugar
1 Teaspoon Salt
3 Tablespoons Butter
1 Cup Warm Water
1 Package Active Dry Yeast
5 1/2 Cups Flour
Cornmeal
Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour, beat until smooth. Add enough flour to make a soft dough. Turn onto a floured board and knead for 2 minutes. Place in a greased bowl, grease top. Cover and let rise for 1 hour. Punch down and divide in half. Shape into loaves. Roll each loaf in cornmeal. Place in 2 greased loaf pans. Cover and let rise for 1 hour. Bake in a 400 degree oven for 25 minutes.