English Muffin Bread
|English Muffin Bread|
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 recipe is adapted from King Arthur Flour’s blog.
1 tsp vinegar
1/4 cup water
1 cup lukewarm milk
2 tbsps butter or oil
1 and 1/2 tsps salt
1 and 1/2 tsps sugar
1/2 tsp baking powder
2 and 1/4 tsps Instant yeast
3 and 1/2 cups all purpose flour
- 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 C 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 C 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.
Posted originally on APRIL 29, 2016