This is an interesting bread. Containing both yeast and
baking soda, it’s sort of a cross between a quick bread and regular bread. It
is intended to a have a somewhat craggy, holey texture reminiscent of an
English muffin, and to toast very well. Apparently similar recipes have been
around a long time owing to the fact that many people find homemade English
muffins to be an upgrade on basic toast taste-wise but not labor-wise. Enter an
easy hybrid.
I would say that I don’t actually think it’s an identical approximation
of an English muffin, just a rather interesting and nicely textured bread in
its own right. Although, to be fair I did modify the original recipe to be
whole-wheat and dairy-free; perhaps the original is a closer facsimile.
It’s a fairly fast and easy bread, with short rising and
baking times and no kneading. I’ll definitely be making it again for that
reason alone.
As a recipe designed for toasting applications, this recipe
makes excellent croutons, such as in this Caesar Salad recipe.
Whole Wheat English Muffin Bread |
Whole Wheat English Muffin Bread
2 ½ cups whole wheat bread flour
2 ¼ tsp rapid rise yeast
½ tsp baking soda
1 ½ tsp sugar
¾ tsp salt
1 2/3 cup warm water (115-120 degrees F)
Directions:
Mix together all dry ingredients. Heat water to the
appropriate temperature (If it is too hot, you may kill your yeast, which would
result in total recipe failure. If it is too cold, your dough may not rise
adequately in the time allotted.) Stir water into rest of ingredients until
completely incorporated (you do not need to knead). Cover mixing bowl with
greased plastic wrap and let rise in a warmish place for half an hour.
Punch down between 1st and 2nd rises |
Spray a 9 by 5 inch loaf pan with cooking spray and sprinkle
with cornmeal. When the 30 minutes rising are up, briefly stir dough to punch
down and then scrape the dough into the loaf pan. Cover with greased plastic
wrap and let rise again for another 20-30 minutes, until dough rises to top of
pan.
Before Second Rise |
After Second Rise |
Fresh out of the oven |
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