English Muffin Loaf (Toasting Bread) - Restless Chipotle

Adapted from:

English Muffin Loaf (Toasting Bread) - Restless Chipotle

A simpler english muffin bread recipe. Similar to the King Arthur version ingredients, but looks easier and done by hand.

Yield 2 9x5" pans:

Ingredients

¼ (2 oz) cup warm water 110F (not enough to proof the yeast by itself, would increase to 1/2 cup and reduce milk by 1/4 cup if you need to proof the yeast first).

2 ¼ (18 oz) cups warm milk 110F

2 tablespoons yeast (probably could reduce to 1 T)

1 tablespoon honey or sugar

2 teaspoons kosher salt (1.5t table salt)

¼ teaspoon baking soda

4 ½ cups (22.5 oz) all purpose flour.

Butter and cornmeal for greasing and dusting the pans

Instructions

Grease 2 9x5" pans and dust with corn meal 

Mix water, milk, sugar, yeast, salt and baking soda

Add flour mix into wet ingredients.

Spoon the dough into greased pans.

Preheat the oven to 425F

Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.

Dust the tops of the loaves with cornmeal and bake for 15 - 25 minutes

Bake for 20-25 minutes if you want a crisper, more golden crust.