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English Muffin Bread

There's never an occasion when I can't find an excuse to pop something in the oven. And no one at my table--blood-related or otherwise--has ever said, "No, I couldn't possibly have another fresh, hot crumpet." Baking a my house is ... Read more

Total time: 1 hour 15 minutes plus 30 minutes standing | Serves 16
  • 2 tablespoons instant or bread-machine yeast
  • 3/4 cup warm water
  • 1 1/2 cups warm milk
  • 2 tablespoons melted butter or oil, plus more for greasing
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda dissolved in 1 tablespoon cold water
  • 2 cups unbleached all-purpose flour
  • 2 cups unbleached bread flour
  • 1/2 cup to 1 cup white whole-wheat flour
  • Stone-ground cornmeal, for sprinkling

Step 1In a large mixing bowl or bowl of an electric mixer, stir together yeast and warm water. Let stand a few minutes, then add milk, butter, sugar, honey and salt. Stir in dissolved baking soda. Fold in all-purpose, bread and whole wheat flours and stir to make a batter. Using mixer paddle or a wooden spoon, blend well, about 3 minutes.

Step 2Generously grease 2 (9x5-inch) loaf pans. Sprinkle with cornmeal. Divide batter equally between prepared pans. Cover with a plastic bag (allowing batter to rise but not stick to plastic). Let rise until doubled, about 30 to 40 minutes.

Step 3Bake at 375 degrees until loaves are brown and sound hollow when tapped, 40 to 50 minutes. Cool on a rack 10 minutes before turning out to cool completely.

Note: I used 1 large loaf pan (12x5 inches) but 2 (9x5-inch pans) would work well. If you want, add some raisins and a smidgen of cinnamon. King Arthur brand and white whole-wheat flour can be found at Trader Joe's stores or order from The Baker's Catalogue (800) 827-6836. You can substitute 1/4 cup stone-ground whole-wheat flower.
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