English Muffin Bread
A quick bread perfect for toasting
Ingredients
- 361 Grams All-Purpose Flour (3 Cups)
- 9 Grams Salt (1 1/2 Teaspoons)
- 14 Grams White Granulated Sugar (1 Tablespoon)
- 17 Grams Dry Active Yeast (1 Tablespoon)
- 1 Gram Baking Soda (1/4 Teaspoon)
- 227 Grams Milk (1 Cup)
- 25 Grams Vegetable Oil (2 Tablespoons)
- 57 Grams Warm Water (1/4 Cup)
Instructions
- Whisk together your flour, salt, sugar, baking soda, and yeast together in the bowl of a standing mixer.
- In a separate, microwave-safe bowl, mix together the water, oil, and milk. Heat the mixture to a temperature between 120° and 130° Fahrenheit (48° to 54° Celsius).
- Pour the wet ingredients over the dry ingredients and mix on high for about a minute until well incorporated.
- Grease your 8 1/2-inch by 4 1/2-inch baking pan and lightly sprinkle the bottom and sides with cornmeal to keep the dough from sticking.
- Transfer the dough to the pan and smooth the dough as much as you can.
- Cover your dough with plastic wrap and let it rise until the dough has crowned the rim of the pan, about 45 minutes to an hour.
- Preheat your oven to 400° Fahrenheit (204° Celsius). Remove the cover on your dough and bake for 22 to 27 minutes. Your bread should look golden brown.
- Let your bread cool in the pan for 5 minutes then turn it out onto a rack to cool completely before slicing and serving.