1 May 2016

Muffin Loaf (Elizabeth David, English Bread and Yeast Cookery)

1# all-purpose flour (strong plain over there)
1 tsp dry yeast (1/2oz fresh)
1/2oz salt (2tsp)
5oz cold milk
5oz hot water
2T olive oil

Whisk together flour and salt and warm in a low oven (285*F, 5 min or so). Mix the milk and water, and proof the yeast in a little of it. Stir the yeast and the rest of the milk/water mixture into the flour, working it into a smooth pliable dough. Work in the olive oil. Dough will be fairly soft. Cover and let rise till it is quite spongy and at least doubled in size (took a smidge over an hour--warmer day today).

Deflate the dough and knead it for a couple of minutes. Form into two small loaves (we did one larger loaf) and place on a floured baking sheet (we used cornmeal and a baking stone). Cover with a heatproof bowl, and let rise 15 minutes or so, to recover volume. Bake at 425*F for 15 minutes (we did 20 due to the one larger loaf) and remove the bowl. Bake an additional 15-20 minutes.

If using a tin, try to find a shallower one. Baking will take an additional 10-15 minutes. Take them out of the tin(s) when they shake out easily, and finish baking them on their sides.

If one doesn't use the inverted bowl, the rise/volume won't be as high, and the crust won't be as thin and crackling. A baking bell is another option.
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Now, this one I liked better (than the ATK version). It still isn't English Muffin bread (to my mind) but the flavour is better, and it toasts better. This one needs to be tried again using bread flour and maybe a tad more liquid. Dan thinks it's too salty, so maybe we'll cut back a little on that, too. Or maybe not.