ENGLISH MUFFIN BREAD

ENGLISH MUFFIN BREAD
As far as I am concerned, bread is a tricky thing.  Getting the measurements right is important, getting the dough to rise is crucial and subject to many a pitfall, and kneading is an inexact science.  Having said all of that Olivia and I have neither one excelled at the art of bread making but occasionally venture into the somewhat daunting world of creating a tasty loaf.

Recently Olivia found this recipe on the www.kingarthurflour.com web site with an accompanying tutorial and decided to take the plunge.  When she said she also made homemade butter to go with it, I was impressed.  I haven't tried this bread, but she raved about how much she enjoyed making it compared to most bread recipes and how very good it was!  If you are a seasoned baker or just getting your feet wet in the bread making arena, try this recipe.  Olivia assures me you won't regret it!
-Nanette

ENGLISH MUFFIN BREAD

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil or olive oil
• cornmeal, to sprinkle in pan

directions

1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Yield: 1 loaf.