- 6 cups of strong flour
- 1/2 teaspoon of baking powder.
- 2 teaspoons of salt
- 30g of fresh yeast
- 2 teaspoons of sugar
- 1/2 cup of tepid water
- 3 cups of tepid milk
- corn meal or semolina to dust bread tins and tops of dough
- ]
English Muffin bread
Alexander Wood
20th December 2010
English Muffin bread
BATCH: 2 LOAVES
SHELF LIFE: 5 DAYS IF MAKING FOR TOAST / 1 DAY IF REQUIRED FRESH
Ingredients
Method
DISSOLVE SUGAR AND YEAST IN THE TEPID WATER, TEN SPRINKLE A LITTLE FLOUR ON THE SURFACE OF THE WATER. LEAVE IN A WARM PLACE TO ACTIVE FERMENTATION
SPRAY/GREASE MOULD WITH GREASE, THEN DUST WELL WITH SEMOLINA, PLACE ONTO A BAKING SHEET.
SIEVE FLOUR, SALT AND BAING POWDER INTO A MIXING BOWL, ADD MILK AND ACTIVATED YEAST, BEAT TO A THICK BATTER.
SCRAPE DOUGH EVENLY INTO THE BREAD TINS, PLACE IN A WARM PLACE TO NEARLY DOUBLE IN SIDE.
THEN BAKE AT 375F/190C FOR 25 MINUTES - THEN TEST BREADS ARE COOKED BY TAPPINGBOTTOM, IT SHOULD SOUND HOLLOW.
TURN OUT ONTO WIRE RACKS TO COOL
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