bread, breakfast, English muffin, English muffin bread, instant yeast, yeast bread
English Muffin BreadSaturday, August 23, 2014
Recipe adopted from America's Test Kitchen. [Recipe makes (2) loaves].
27 1/2 ounces (~5 1/2 cups) bread flour
4 1/2 teaspoons instant dry yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups whole milk, heated to 120° F
Grease two bread loaf pans and dust with cornmeal. Remove any excess cornmeal. Combine the flour, yeast, sugar, salt, and baking soda in a large mixing bowl. Whisk so that everything is evenly mixed. Add the warm milk and stir until combined with a rubber spatula. Cover the bowl with a greased sheet of plastic wrap and let the dough rise for 30 minutes, or until doubled in volume.
Once the dough has risen, gently stir with a rubber spatula. Divide the dough evenly between the two bread loaf pans, making sure the dough touches all four corners. Again, cover each loaf with a greased sheet of plastic wrap, and let rise for another 30 minutes, or until the dough reaches the top of the pan. [Side note: This bread will not rise more in the oven, so the height of the bread before baking is what you can expect when the bread is fully baked].
While the bread is rising for its second time, make sure you have an oven rack in the middle position and the oven preheated to 375° F.
Once ready to bake, transfer both loaves to the oven and bake for 30 minutes, or until the bread reaches an internal temperature of 200° F. Let the bread rest for 5 minutes out of the oven, and then transfer the loaves from their pans to a wire rack where they'll cool for an additional hour.