Wednesday, February 14, 2007

English Muffin Bread

Last night we got hit by a snow/ice storm, so the school I work at was closed today, and my night class was canceled. Thus, it became a pajama-and-baking day. We originally wanted to bake some banana bread (since I have some bananas in the freezer), but didn't have the other ingredients. Then we decided on muffins, but discovered that our buttermilk had expired last week (oops!). We finally found this recipe amidst my collection: English Muffin Bread, from the King Arthur Flour website. The description promised a loaf of bread similar to an English muffin, and that is precisely what it produced. The recipe could not be more simple, if you own a bread machine. Throw everything in, run a white-bread cycle, and ta-da!

We each just had a slice toasted with butter and jam, and it was excellent. The bread doesn't have the 'nooks and crannies' of a traditional English muffin, but otherwise has the same taste and texture. I would definitely make this again, especially for overnight company. It would be tasty for breakfast!

English Muffin Bread
For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.

1 teaspoon vinegar
1/2 cup water
1 cup milk
2 tablespoons butter or vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast

Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary (as this recipe was developed in the dead of winter, when flour is at its driest, you may find you need to use more flour -- or less water -- in the summer.) For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Yield: 1 loaf.

Our bread:

No comments: