Our first snow of winter fell last night, leaving behind a half of foot of snow. Good day to stay inside and bake bread. This bread is large-grained with a coarse crumb. Good sliced and toasted.
English Muffin Bread Recipe
1 package yeast
1/2 cup warm water
1 Tbsp. sugar
2 cups bread flour
1/2 cup whole wheat flour
2 tsp. salt
7/8 cup warm milk
1/4 tsp. baking soda
1 Tbsp. warm water
Combine yeast, sugar and 1/2 cup warm water, let proof. Combine flour and salt. Add to yeast mixture alternating with warm milk. Beat dough till elastic and leaves side of bowl. The dough will be loose and sticky. Cover and let rise in warm place till double in bulk.
Stir down with wooden spoon, add soda dissolved in 1 Tbsp. warm water and beat for one minute.
Butter a loaf pan, fill with the dough. Cover and let rise again for 1 to 1 1/4 hours. Bake in a preheated 375 degree oven until golden brown on top and shrinks away from the sides of the pan, about 30 minutes.
Cool in pan 5 minutes, turn out on wire rack to cool.
4 comments:
Ummmm, looks good, O'Mom.
I have a question for you. Today we ate at Barnhill's (a buffet chain in Alabama and Florida, who knows where else?).
On the breads display between the yeast rolls and what looked like drop biscuits with maybe herbs, were some very, very dark brown muffins. They were sure tasty. I could identify shredded carrots, raisins, walnuts and just maybe some coconut or was that just a pale carrot? Anyhow, the texture was coarse and the outside was very, very crusty and grainy as if there could have been a little cornmeal in there in addition to some bran.
You wouldn't have a recipe resembling that, would you?
I am far from expert on flours :) but it might have been a combo of whole wheat and hard wheat flours. There are breads that combine flour and cornmeal also.
New to baking my own bread, I will keep an eye out for a recipe for you.
I have a English Muffin Bread (or maybe it's just for English Muffins??), recipe that calls for baking it in a coffee can. Is this the same one? Have you tried it?
No, mine is from James Beard's bread book ... I like it because it makes a single loaf.
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