I could look at this loaf forever. What a beauty! The English muffin bread is so soft spongy and one of the most delicious breads I have eaten. I know we must slice breads once they cool off completely but I simply couldn’t resist eating a warm slice of this bread.
This is yet another recipe adapted from King Arthur Flour’s blog.
Happy baking .
English Muffin Bread
Soft and spongy English muffin bread
Sift all the dry ingredients together.
Add the remaining ingredients and mix well until combined.
Lightly flour the kitchen platform / a wooden board and place the sticky dough.
Start kneading the dough for about 8-10 minutes or until it turns smooth and elastic. [ Gently knead the dough by flattening it, bringing the edges together and then turning it over. Repeat this several times until you get a smooth elastic dough]
Grease and line a loaf tin . [I used a 7 inch by 3.5 inch loaf tin]
Shape the kneaded dough into a loaf and place it into the prepared tin with the seam side down. Brush the top lightly with oil. [This will prevent the dough from sticking onto the cling film once it rises]
Cover with a cling film and set aside to rise. [Mine took about an hour. Let the dough rise till it is just above the rim of the loaf tin].
Pre heat the oven at 180 degrees for 10 minutes. [This must be done when the dough has almost reached the desired height]
Remove the cling film and bake in the pre heated oven at 180 degrees for 40 minutes or until the top turns a lovely shade of brown and feels hard to touch when tapped.
Remove from the oven and transfer onto a wire rack after 5 minutes.
Allow to cool for a couple of hours before slicing.
- Oven temperature and time may vary. Bake until the top turns a nice shade of brown and feels hard to touch. In case the top starts browning faster you may tent it with aluminium foil after 20 minutes of baking.
- This bread needs to be proofed just once. Isn't that great? All you got to do is knead it well [but gently]. So do take care that the dough is smooth and elastic.
- It is a good idea to slightly grease the cling film before covering the dough. This will make sure that the dough doesn't stick to it and our loaf has a smooth top.