Saturday, June 1, 2013

English Muffin Bread

English Muffin Bread Recipe


So for you slow food lovers, this one is for you.  This bread is very yummy.  It has a buttery taste and a great consistency for toast and jam, just like an english muffin.  It takes some time to make though.

So if you've made bread before you know there is some time invested for rising, but it is so easy other than the waiting and so good that you have to try at least once.  SO one lazy saturday, mix this up while playing in the garden.

You will need to gather the following ingredients:


- 3 1/2 cups flour
- 2 tsp yeast (I do not use instant yeast, and must proof it per the directions on the packaging)
- 2 tsp Salt
- 1 tbs sugar
-2 tbs cold butter (must be cold to get flakey texture)
-2 eggs (find a local farmer buy their eggs, good eggs are the key to baking)
- 1 cup whole milk




1. Begin by combining the flour, salt, sugar, and cold butter in a food processor.   Pulse a few times to mix the butter without completely blending.   Add yeast and eggs and pulse a few more times.







2. Now, with the machine running, slowly add the milk.  It should turn in to a dry dough ball very quickly ~ 30 seconds.  As soon as it clumps together you are done it should be a dry shaggy consistancy.  Don't over mix you will heat the dough and kill the yeast leading to a dense loaf.  (If your loaf seems very sticky add a pinch of flour, if it is still floury and not doughy add a tiny bit more milk.)






3. Once you have your dough ball turn it on to a floured work surface and knead it into a smoother ball.

If you haven't kneaded bread before, it's a process of gently stretching out the dough, folding it in half, then rotating 90 degrees and repeating.   Add flour as necessary.  You can also incorporate extra ingredients at this point,




I highly recommend honey (leave out  the sugar earlier if adding honey) or oats.

How to Knead:





4. Place your nice ball of dough in a large bowl, cover, and let rise for 90 minutes - 2 hours.  (you can also let rise in the fridge for 6-8 hours, or freeze for up to a month for later use)

5. After dough has risen, it should nearly double in size.  Remove it from bowl onto a floured surface, and rework into a ball as it will likely have flattened out as it grew.  Let rest for 20 minutes with a towel over dough.





6. Now shape dough into your loaf.  Start by gently stretching it into a rectangular shape the length of your bread pan, and about 2x as wide.  Fold the long sides towards the middle so they meet, and pinch the seam together.    Place into a buttered loaf pan and gently smooth with back of hand.  Let the dough rise in the pan another 90 minutes - 2 hours.








7. Almost finished, bake at 350 degrees for 45 minutes.  To check doneness, tap on bottom of loaf it should sound hollow.  You can also use an instant read thermometer and it should read about 210 degrees if done.



Let cool Eat and Enjoy
























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