How To make English Toasting Bread
1 1/2 pound loaf
3/4 c Milk
3/8 c Water
3 c Bread flour
1 ts Salt
2 ts Sugar
1/4 ts Baking soda
2 ts Yeast
Cornmeal This si a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade. Put all ing. in b/m except cornmeal. Dough setting. When machine beeps, remove bread pan & turn out dough onto floured countertop. Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with cornmeal. Place dough into prepared loaf pan. With your hands, carefully press it evenly into pan. Sprinkle the top with cornmeal. Cover and let rise in a warm oven for 20 to 30 min or until dough almost reaches top of pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off) Preheat oven to 400F & bake 25 min. Cool.
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Prism Cooks!; English Muffin Bread
Shannon From sailing vessel Prism Shows you how to make your own english muffin bread from scratch!
For a ingredient list got to: svprism.com
ENGLISH TOASTING BREAD | MAKING RECIPES | HOW TO MAKE RECIPE
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English Muffin Bread
Link for the original recipe.... check out her blog!
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No fail/No knead/ English muffin bread recipe with just one rise.
Please watch: Easy homemade ice-cream great for parties and hot summer days.
--~--
English Muffin Bread recipe,
easy English Muffin bread that is perfect for toasting and has all of the craggy,craters that hold those pool of melting butter.
and it freeze well.
Give it a try.
no knead bread recipe
#breadrecipe
#englishmuffinbreadrecipe
#howtomakebreadathome
Ingredients:
4 1/2 Cup flour
2 Tbsp yeast
1 Tbsp honey or sugar
1/4 Cup warm water
2 tsp salt
1/4 teaspoon baking soda
2 1/4 Cup warm milk
Butter and cornmeal for greasing and dusting the pans
1 rise 30-45 minutes
baking time 15 minutes on 220°
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English Muffin Bread (Bakery Recipe)
Here's my bakery recipe for homemade English Muffin Bread. I sold a LOT of this bread in my bakery/bistro! Give it a try! It's not hard...really! Just follow my tips. Enjoy! Judi
English Muffin Bread
Makes 2 Loaves
1 lb, 10 oz (5-1/4 cups) bread flour*
4 tsp sugar
1/2 oz ( 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal
In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it's OK to form loaves right away. No need to let this dough rest before forming loaves.
Divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of loaves with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Allow bread to rise in an oven proof box (see video link below), or cover with waxed paper then a towel and let rise briefly over an oven that is preheating to 375F.
Check loaves often, as they will rise quickly. Allow to rise about 20 minutes, until doubled, or until an indentation remains after a finger is lightly pressed into the loaf. When ready, bake at 375F for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack. Enjoy!
* Note: All-purpose flour or a combination of bread and all-purpose flour may be used in this recipe. The more all-purpose flour used, the less chewiness the bread will have, but the end product will still be fine. A combination of both types of flour is often what I used at The Spice Rack. jk
Here's how to use your oven as a proof box...