Sunday, May 20, 2012
English Muffin Bread
I just ordered a subscription to Cook's County Magazine and this recipe is from that issue April/May 2012. I love English Muffins and there is nothing better than Thomas's English Muffins. I love a good hamburger on them with the works, except for onions, don't like raw onions of any sort. I have to have my usual, ketchup, mayo, cheese, lettuce, tomato, some bread and butter pickles or kosher dill.
5 cups of bread flour (has to be bread flour for all the nooks and crannies)
1 TBL sugar
2 tsp. salt
4 1/2 tsp rapid rise yeast
1 tsp baking soda
2 1/2 cups warm milk (must be 120 degree)
Grease 2, 8 1/2 by 4 1/2 inch loaf pans and dust with cornmeal. Combine flour, yeast, salt, sugar and baking soda, mix well in large bowl. Stir in the milk and stir until combined and dough pulls from the side of the bowl. Cover with greased plastic wrap and put in warm place to rise for 30 minutes or until double in size.
Stir dough and divide between loaf pans, pushing into corners with greased rubber spatula. *pans should be about 2/3 full.* Cover pans with greased plastic wrap and let dough rise in warm place until dough reaches the edge of pans. Should take about 30 minutes. Preheat oven to 375 degrees and position racks in middle of oven. Remove plastic when ready and back until bread is well browned and registers 200 degrees, this should take about 30 minutes. Rotate and switch pans half way through . Turn bread out onto wire rack and cool completely...about an hour. Slice, toast and slather on the butter and if you like other things that too then totally enjoy!
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do all the THings YOU LOVE.