The Fabulous Baker Girl

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English Muffin Loaf (a.k.a the bread we had at the cottage) July 31, 2009

I love having fans.

Okay, so fans might be a bit of a stretch but it’s nice knowing that a few of my nearest and dearest friends actually read this blog of mine.  It’s even nicer knowing that some of them (okay one of them) even wants recipes that I’ve made for them.

So Jason…this one is for you.

English Muffin Loaf

English Muffin Loaf

It’s a recipe for English muffin loaf and in terms of yeast breads it’s about as easy as it gets.  You basically just mix the ingredients together, let it rise in the pan, and bake it.  Not much to it.  I like to make it at night since it’s so easy to throw together.  Then you’ve got nice fresh bread for toast in the morning.  Serve it with homemade jam for best results!

English Muffin Loaf

from King Arthur’s Flour

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast (if you use dry active, proof it with the water first)*
  • 1 cup milk
  • 1/4 cup water
  • 2 tablespoons vegetable oil or olive oil
  • cornmeal, to sprinkle in pan

  • Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

    Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).

    Pour the hot liquid over the dry ingredients in the mixing bowl.

    Beat at high speed for 1 minute. The dough will be very soft.

    Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with 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 till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.

    Remove the cover, and bake the bread for 20 to 22 minutes, till it’s golden brown and its interior temperature is 190°F.

    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.

    * A note about proofing:  “Proofing” is basically just waking up the yeast by adding it to some warm water.  Make sure your water is about 100 to 110 degrees.  Make sure it’s not too hot or you’ll kill the yeast.  I always figure that if the temperature is good enough for a baby’s bath, it’s good enough for yeast.  I like to add a pinch of sugar to it so the yeast has some food to feast on after their long slumber.  After about 5 minutes the yeast should be all bubbly and frothy and smell like bread.  IF it does that, the yeast is alive and well and ready to use.