English Muffin Loaf

I love English muffins and was so excited to try this recipe.  He says that it won’t win any beauty awards, but I think it looks scrumptious!  It does seem a tad odd to add the baking soda after the dough has risen, but you can’t argue with the results!

English Muffin Bread [two small loaves]

Bernard Clayton

INGREDIENTS

1 package dry yeast

1/2 cup nonfat dry milk

2 teaspoons salt

4 cups bread flour, approximately

2 cups hot water (120°-130°)

1/2 teaspoon baking soda dissolved in I tablespoon warm water

BAKING PANS: 2 small loaf pans, greased or Teflon

Note: The batter mixture will be allowed to proof until it has risen double in volume before the baking soda is added.

In a bowl combine the yeast, dry milk, salt, and 2 cups flour.

Pour in the hot water and stir to blend thoroughly. Stir in additional flour, 1/2 cup at a time, until the batter is thick. Stir the batter about 200 strokes by hand. The dough will pull away from the sides of the bowl in thick ribbons.

FIRST RISING: 1 hour

Cover the bowl with plastic wrap and put in a warm place (80°—100°) for about 1 hour, or until the batter has doubled in volume—it will be quite bubbly.

Stir down the batter-like dough and add the dissolved baking powder. Be certain it is well blended.

Spoon or pour into the pans, pushing the dough into the corners with a rubber spatula. The pans will be about two-thirds full.

SECOND RISING: 1 hour

Lay plastic wrap or wax paper over the pans and return to a warm place. The dough will rise to the edge of the pans, about 1 hour.

Preheat the oven to 375° 20 minutes before baking.

Bake the loaves for about 1 hour. The loaves will be well browned and pull away from the sides of the pan when done.

from woot.com