Breakfast & Brunch 101 by Perrin Davis

Author:Perrin Davis
Language: eng
Format: epub
Publisher: Agate Publishing
Published: 2013-01-25T00:00:00+00:00

English Muffin Bread

This quick and easy single-rise bread has a coarse texture similar to English muffins. Delicious warm from the oven, or toasted, with jam.

1 loaf (16 servings)

11⁄2 cups (182 g) plus 1 cup (121 g) all-purpose flour, divided

1⁄2 cup (45 g) quick-cooking oats

1 package active dry yeast

1⁄4 teaspoon baking soda

1 teaspoon salt

11⁄4 cups (296 mL) warm 2% milk (110–115°F [43–46°C])

1 tablespoon honey

Cornmeal for coating pan

1. Combine the 11⁄2 cups (182 g) of the flour with the oats, yeast, baking soda, and salt in a large bowl. Add the milk and honey, mixing until smooth. Stir in enough of the remaining 1 cup (121 g) flour to make a thick batter. Pour into a greased, cornmeal-coated 8 × 4-inch (20 × 10-cm) loaf pan. Let rise, covered, in a warm place until doubled in size, 45 to 60 minutes. Bake at 400°F (200°C) until the bread is golden and sounds hollow when tapped, 25 to 30 minutes. Remove from the pan and cool on a wire rack.

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