English Muffin Bread

Well…I haven’t posted anything for 3 weeks, but never late than never!

Today, I attended a baking class at my brother’s art teacher’s house. We baked English muffin bread and learned about sourdough starters.

Here is the recipe for the English muffin bread.

Ingredients:

  • 11 cups of flour
  • 4 tablespoons of yeast
  • 3 1/2 teaspoons of table salt
  • 1/2 teaspoon baking powder
  • 1 cup powdered milk

Directions:

  1. Mix ingredients
  2. Add 6 to 7 cups of warm water, and stir until mixed. The batter will appear very goopy.
  3. Butter and dust 4 loaf pans with cornmeal.
  4. Place in a warm area for 30 to 45 minutes or until the bread has doubled.
  5. Bake at 425 degrees for 15-20 minutes. (This makes the center of the loaf very soft and doughy- you might want to bake 5-10 minutes longer unless you like soft, doughy bread).

This recipe makes 4 loaves of english muffin bread. Since the teacher does have 5 kids, halving the recipe might be a good idea. 😀

The teacher took this recipe and modified it-

http://www.restlesschipotle.com/2009/05/english-muffin-bread/

After the baking class, we came straight home and baked bread (and yey to messy counters and bad lighting)-

We used this other English Muffin Bread recipe because we didn’t have powdered milk (note this recipe is halved).

Ingredients:

  • 5 1/2 cups flour
  • 2 T dry yeast
  • 1 T honey
  • 1/4 cup warm water
  • 2 t kosher salt
  • 1/4 t baking powder
  • 2 1/4 cups warm milk
  • Butter and cornmeal for greasing and dusting the pans

Directions:

  1. Mix the yeast, honey, and water. Set aside.
  2. Sift the salt, baking powder, and flour.
  3. Add the milk and one cup of the flour to the yeast mixture.
  4. Blend well.
  5. Add the remaining flour and beat.
  6. You should have a very soft, goopy dough. Yes. I said goopy.
  7. Spoon the dough into 2 loaf pans that have been greased and dusted with cornmeal.
  8. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
  9. Preheat the oven to 425F
  10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The Loaf will sound hollow when tapped.
  11. Bake for 20-25 minutes if you want a crisper, more golden crust.
  12. Cool and slice.

This bread is very good toasted (as to get rid of the doughy center) and spread with butter.

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