English Muffin Bread
Here's a delicious bread that's really easy to make and tastes so much better than rack factory English muffins found at supermarkets. By the way, it is fabulous toasted. I could eat toasted English muffin bread every morning.
Ingredients:
- 1 package of dry yeast
- 1/2 cup nonfat dry milk
- 2 teaspoons salt
- 4 cups bread flour (2+2)
- 2 cups of hot water (120 to 130 degrees; use a kitchen thermometer)
- 1/2 teaspoon baking soda dissolved in a tablespoon of warm water
Instructions:
Combine the yeast, dry milk, salt and 2 cups of flour. (Do not add the baking soda until after the first rise.) Pour in 2 cups of hot water and mix by hand or mixer to blend thoroughly. Stir in the remaining flour 1/2 cup at a time until the batter is thick. Stir the batter in the mixer with a flat beater for about three minutes (or by hand about 200 strokes). The dough will pull away from the sides of the bowl.
Cover the bowl with plastic wrap and put the bowl in a warm place (80-100 degrees) for up to an hour until the batter has doubled in volume.
Afterward, stir down the dough and mix in the baking soda that's been dissolved in a tablespoon of warm water. Blend well! Spoon the dough into two 7 1/2 " x 3 1/2" greased loaf pans (you can use cooking spray).
Put plastic wrap or waxed paper over the pans and put them in a warm place. The dough will rise to the edge of the pans in about one hour.
Preheat the oven to 375 degrees. Bake the bread for 45 minutes to an hour. (In my oven it's done in 45 minutes but it may take up to an hour in yours.)
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