Recipe & Video Nov 21 Written By Sarah Truesdell PrintEnglish Muffin BreadAuthor: Sarah TruesdellIngredients2 2/3 cups (370g) all-purpose flour (462g /3 1/3 cups)1 tablespoon (13g) granulated sugar (1 tbsp + 1 tsp)1 1/2 teaspoons salt (2 tsp)1/4 teaspoon baking soda (1/4 tsp + 1/8 tsp)1 tablespoon instant yeast (1 tbsp + 1 tsp)1 cup (8 fl. oz.) milk (1 1/4 cup)1/4 cup (2 fl. oz.) water (1/3 cup)2 tablespoons (1 fl. oz.) vegetable oil (2 tbsp + 1 1/2 tsp)cornmeal, for dusting panInstructionsLightly grease/spray an 8 1/2" x 4 1/2" loaf pan, and dust the bottom and sides with cornmeal. (See note re pan size)In a large mixing bowl or bowl of a stand mixer, whisk together the flour, sugar, salt, baking soda, and instant yeast.Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. If you don't have a thermometer, liquid should feel hot, but not uncomfortably hot. Warmer than tepid.Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.Using an electric hand held mixer, or a standmixer with the paddle attachment, beat at high speed for 1 minute until the dough is smooth and very soft. (You could also beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.)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 it shouldn't be more than about 1/4 inch over the rim. Dough will rise for 45-1 hour if your liquid was heated correctly and your kitchen isn't very cold. Could take longer. About 20 minutes into the rising time, preheat the oven to 400°F.Uncover the pan and bake for 22 to 27 minutes, until golden brown. Internal temperature will be 190F for those who take bread's temperature.Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack or towel to cool. Let the bread cool completely before slicing. Do not slice warm. The bread needs to continue baking and setting while it cools down. Slicing too early will result in a gummy texture. Toast, slather with butter and jam. Enjoy!Notes:"Standard" loaf pans are either 8 1/2 x 4 1/2 or 9 x 5. Measure your pan to find out your size. The ingredients quantities in parenthesis are for a 9 x 5.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Recipe & Video Nov 21 Written By Sarah Truesdell PrintEnglish Muffin BreadAuthor: Sarah TruesdellIngredients2 2/3 cups (370g) all-purpose flour (462g /3 1/3 cups)1 tablespoon (13g) granulated sugar (1 tbsp + 1 tsp)1 1/2 teaspoons salt (2 tsp)1/4 teaspoon baking soda (1/4 tsp + 1/8 tsp)1 tablespoon instant yeast (1 tbsp + 1 tsp)1 cup (8 fl. oz.) milk (1 1/4 cup)1/4 cup (2 fl. oz.) water (1/3 cup)2 tablespoons (1 fl. oz.) vegetable oil (2 tbsp + 1 1/2 tsp)cornmeal, for dusting panInstructionsLightly grease/spray an 8 1/2" x 4 1/2" loaf pan, and dust the bottom and sides with cornmeal. (See note re pan size)In a large mixing bowl or bowl of a stand mixer, whisk together the flour, sugar, salt, baking soda, and instant yeast.Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. If you don't have a thermometer, liquid should feel hot, but not uncomfortably hot. Warmer than tepid.Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.Using an electric hand held mixer, or a standmixer with the paddle attachment, beat at high speed for 1 minute until the dough is smooth and very soft. (You could also beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.)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 it shouldn't be more than about 1/4 inch over the rim. Dough will rise for 45-1 hour if your liquid was heated correctly and your kitchen isn't very cold. Could take longer. About 20 minutes into the rising time, preheat the oven to 400°F.Uncover the pan and bake for 22 to 27 minutes, until golden brown. Internal temperature will be 190F for those who take bread's temperature.Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack or towel to cool. Let the bread cool completely before slicing. Do not slice warm. The bread needs to continue baking and setting while it cools down. Slicing too early will result in a gummy texture. Toast, slather with butter and jam. Enjoy!Notes:"Standard" loaf pans are either 8 1/2 x 4 1/2 or 9 x 5. Measure your pan to find out your size. The ingredients quantities in parenthesis are for a 9 x 5.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
