We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this loaf a chewy yet light consistency. Bread flour also has the ability to absorb more water than AP flour, an important aspect since this is a fairly wet and sticky batter/dough. The resulting crumb has a solid structure and consistent holes.
1. Whisk dry ingredients.
2. Add wet ingredients to dry ingredients. Stir to combine.
3. Spray plastic wrap with oil. Cover and let rise for 30 minutes.
4. Stir to knock down dough.
5. Spray 2 loaf pans with oil. Coat with corn meal. Add dough. Spray with cooking oil. Cover and let rise for 30 minutes.
6. Preheat oven to 375° F. Cook on middle rack for 30 minutes rotating half way through. Bake until internal temperature registers 200° F.
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|Serving Size: 1 Loave (634g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 102 (5%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 6.2mg||2 %|
|Sodium 80.4mg||3 %|
|Potassium 1000.2mg||26 %|
|Total Carbohydrate 396.9g||117 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 380.6g|
|Protein 72.4g||103 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2011
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