https://recipe.mcwebsite.net/index.php?action=history&feed=atom&title=English_Muffin_Toasting_Bread 2026-04-15T21:03:44Z Revision history for this page on the wiki MediaWiki 1.42.3 https://recipe.mcwebsite.net/index.php?title=English_Muffin_Toasting_Bread&diff=238&oldid=prev 2020-04-25T15:15:28Z

<p>Created page with &quot;Taken From: [https://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe King Arthur Flour] == Ingredients: == * 3 cups (361g) King Arthur Unbleached All-P...&quot;</p> <p><b>New page</b></p><div>Taken From: [https://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe King Arthur Flour]<br /> <br /> <br /> == Ingredients: ==<br /> <br /> * 3 cups (361g) King Arthur Unbleached All-Purpose Flour<br /> * 1 tablespoon (14g) sugar<br /> * 1 1/2 teaspoons salt<br /> * 1/4 teaspoon baking soda<br /> * 1 tablespoon instant yeast<br /> * 1 cup (227g) milk<br /> * 1/4 cup (57g) water<br /> * 2 tablespoons (25g) vegetable oil or olive oil<br /> * cornmeal, to sprinkle in pan<br /> <br /> <br /> == Process: ==<br /> <br /> * Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.<br /> <br /> * 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&#039;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.<br /> <br /> * Pour the hot liquid over the dry ingredients in the mixing bowl.<br /> <br /> * Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don&#039;t have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic. <br /> <br /> * Lightly grease an 8 1/2&quot; x 4 1/2&quot; loaf pan, and sprinkle the bottom and sides with cornmeal.<br /> <br /> * Scoop the soft dough into the pan, leveling it in the pan as much as possible.<br /> <br /> * Cover the pan, and let the dough rise till it&#039;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&#039;t be more than, say, 1/4&quot; 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&#039;t very cold. <br /> <br /> * While the dough is rising, preheat the oven to &#039;&#039;&#039;400°F&#039;&#039;&#039;.<br /> <br /> * Remove the cover, and bake the bread for 22 to 27 minutes, till it&#039;s golden brown and its interior temperature is 190°F.<br /> <br /> * 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. <br /> <br /> == Thoughts: ==<br /> * Super easy to make<br /> * Tasty but dense, maybe not great outside of toast applications<br /> * My dough felt pretty stiff. I would try next time with more water/less flour to see if that allowed for more fluffing</div>

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