As mentioned earlier this week on Today, freshly made bread is one of the simple things that make people feel great. No carbs?? No Gluten?? It’s okay- the smell of it baking is just as rewarding. Donate the bread and you make someone else’s day, too!
ENGLISH MUFFIN BREAD
- 1 cup milk
- 2tbs sugar
- 1tsp salt
- 3tbs margarine or butter
- 1 cup hot water
- 1 package of yeast
- about 5.5 cups unsifted flour
- preheat oven to 400 degrees
Heat milk to just before boiling. Stir in sugar, salt & butter. Cool to luke warm.
Put hot water in the mixer and sprinkle in yeast. Gently stir with a fork. Let set for a short time to allow yeast to activate. It should look similar to the 2nd photo.
Combine the milk mixture with the yeast mixture.
Add flour and mix on low speed using a dough hook.
*hint- I start with 4.5 cups of flour and add more as needed. You will know it’s “enough” flour when it forms a ball and sticks together*
Leave dough in bowl and cover with a cotton towel. Place it in a warm spot and go about your day. Allow to rise for a couple of hours (or whenever you get back to it…it’s easy going like that.)
The dough will have doubled(ish) in size. Punch it in the center to release the air and then remove the dough.
- 1. Place dough on a floured counter top (to avoid sticking) and knead the bread with your hands.
- 2. Once kneaded, divide dough in half. Roll each half in cornmeal and form into a loaf shape.
Place in loaf pans (I use my beloved Bennington Potters pans….more on these gems in a later post.) Place back in warm spot and cover with cotton towel. Allow to rise again for an hour or more.
Once risen (like above) place in 400 degree oven for 25 minutes.
Remove from pans when cool enough to handle and place bread on a cooling rack.