English Muffin Bread
"We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this loaf a chewy yet light consistency. Bread flour… read more..."
INGREDIENTS
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Why this recipe works:
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We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this l
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Cornmeal
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5 cups (27 1/2 ounces) bread flour
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4 1/2 teaspoons instant or rapid-rise yeast
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1 tablespoon sugar
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2 teaspoons salt
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1 teaspoon baking soda
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3 Cornmeal
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5 cups (27 1/2 ounces) bread flour
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4 1/2 teaspoons instant or rapid-rise yeast
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1 tablespoon sugar
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2 teaspoons salt
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1 teaspoon baking soda
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3 cups whole milk, heated to 120 degrees
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cups whole milk, heated to 120 degrees
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