English Muffin bread

Alexander Wood

Alexander Wood

20th December 2010
Alexander Wood

English Muffin bread

BATCH: 2 LOAVES
SHELF LIFE: 5 DAYS IF MAKING FOR TOAST / 1 DAY IF REQUIRED FRESH

Ingredients

  • 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
  • ]

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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