Carlos love having English muffin for breakfast. He enjoyed his toasted, slathered with butter and has it with a banana. I always wanted to make some but never get to do it. So happen I saw American Test Kitchen on TV making it into a loaf and I quickly took down the recipe. There were no kneading involve. All you have to do is just mixing all the ingredients together, cover it and let the yeast do the job. Not more than an hour. Simple!
This bread is unbelievably easy to make and the result is a loaf of bread that’s very reminiscent of English Muffins with its signature holey, airy, honeycomb kind of texture. In fact this is the second time I bake this. The first time I halve the original recipe but the dough didn’t fill up the loaf pan and they don’t look very good. So this time I alter the recipe a little bit in order to fit nicely into the loaf pan. I think this bread will be a good try for anyone who wanted to start making bread because of its simplicity.
Adapted from American Test Kitchen with some changes
3 cups flour
2 cups milk – heated to 120 degree F
7 gram/1 packet dry yeast
1 tsp salt
1 tsp baking soda
1 tsp sugar
1. Place the flour, yeast, sugar, salt and baking soda into a large mixing bowl. Whisk well to combine. Make a slight well in the centre and add in the warm milk.
2. Stir with a wooden spoon until combined and the dough start pulling away from the sides of the bowl.
3. Cover with a plastic wrap and let it sit at a warm place for half an hour. Grease an 8 ½” x 4 1/2'” loaf pan.
4. Give the dough a stir with a rubber spatula to knock out the air a little bit. Scrape the dough into the loaf pan and with the spatula gently even out the dough. Cover the pan with greased plastic wrap and let it sit to rise for 30 minutes. The dough should rise to the top.
5. Pre-heat the oven to 375 degree F, bake in the middle rack for 30 minutes, rotating halfway through. The loaf should be golden brown and internal temperature of the loaf should be 200 degree F when done.