Wednesday, May 7, 2008
What's Cooking Wednesday: Simple Breads 3 - Whole Wheat English Muffin Bread
Please go to Shan's place for more What's Cooking Wednesday participants.
Okay, so this week the simple bread truly is simple. I've been making this bread once or twice a week since starting my new bread-making routine. It's wonderful breakfast bread. D likes to toast it, and I prefer it plain. What I do to keep this fresh, and I do this with my other homemade breads, too, is to simply wrap it in a cloth napkin after the first day. No plastic, no drying out.
English Muffin Loaves
Adapted from a recipe printed in The Ann Arbor News on April 23, 2008
1 cup all-purpose flour
2 cups whole wheat flour
1 package dry yeast
1/2 TBS sugar
3/4 tsp baking soda
1 cup 2% milk
1/4 cup water
1. Combine dry ingredients in a mixing bowl and set aside.
2. Heat milk and water to about 120 degrees (I pop a cup in the microwave for about 45 seconds and this seems to do the trick). It should feel lukewarm to warm on your finger - NOT hot.
3. Gradually add milk mixture to dry ingredients, mixing on low speed of an electric mixer, about 2 - 3 minutes until dough is combined. It will be sticky and a bit stiff:
4. Spray or grease a loaf pan and sprinkle with cornmeal. Take dough out of mixing bowl and put in pan, shaping it into a loaf. Sprinkle cornmeal on the top. It will look something like this:
5. Cover and let rise in a warm place for about 45 minutes to 90 minutes. The original recipe says "until doubled" in bulk, but mine hasn't quite risen that far and it doesn't seem to matter.
6. Bake at 400 for 25 minutes.
Note: you can EASILY double this recipe, but I find that this is so easy, that I'd rather have one fresh loaf at a time. For those with large families, yes, do the doubled recipe.
Last note: Please excuse this poor photo, but you can see from it, that it's not a high-rise bread. The taste, however, is wonderful and it DOES make nice toast, too.