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.
- 11 cups of flour
- 4 tablespoons of yeast
- 3 1/2 teaspoons of table salt
- 1/2 teaspoon baking powder
- 1 cup powdered milk
- Mix ingredients
- Add 6 to 7 cups of warm water, and stir until mixed. The batter will appear very goopy.
- Butter and dust 4 loaf pans with cornmeal.
- Place in a warm area for 30 to 45 minutes or until the bread has doubled.
- 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-
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).
- 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
- Mix the yeast, honey, and water. Set aside.
- Sift the salt, baking powder, and flour.
- Add the milk and one cup of the flour to the yeast mixture.
- Blend well.
- Add the remaining flour and beat.
- You should have a very soft, goopy dough. Yes. I said goopy.
- Spoon the dough into 2 loaf pans that have been greased and dusted with cornmeal.
- 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.
- Preheat the oven to 425F
- Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The Loaf will sound hollow when tapped.
- Bake for 20-25 minutes if you want a crisper, more golden crust.
- Cool and slice.
This bread is very good toasted (as to get rid of the doughy center) and spread with butter.