ENGLISH MUFFIN BREAD
You know I love me some bread. And I also love me some breakfast. So this delicious muffin loaf bread is fabulous as a side to your fry up or toasted and covered in jam for breakfast. It tastes just like an English muffin and a great alternative to your usual sandwich loaf.
- 360 g plain flour
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tbsp instant yeast
- 227 g milk
- 1/4 cup 57g water
- 2 tbsp vegetable oil
- cornmeal to sprinkle in loaf tin
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl or a stand mixer.
Combine the milk, water, and oil in a separate microwavable bowl and heat in the microwave until quite hot, if you want to be specific 50C.
Pour the hot liquid over the dry ingredients in the mixing bowl and mix thoroughly (about 1 minute in a stand mixer. The dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with the cornmeal.
Scoop the soft dough into the pan, leveling it in the pan as much as possible.
Cover the pan, and let the dough rise for about 45 minutes to an hour.
Remove the cover, and bake the bread at 200C for 22 to 27 minutes, till it's golden brown and a skewer comes out clean.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.