English Muffin Bread (Cook's Illustrated All-Time Best Bread Recipes, 2014)
27.5oz bread flour
1.5T instant yeast (I used 1T active dry)
1T sugar
2tsp salt
1 tsp baking soda
3c whole milk
Whisk together dry ingredients. Heat milk to 120*F and stir into dry ingredients. Cover and let rise til bubbly and doubled, about 30 min. (My house is on the cooler side, and I used less yeast; it took a little over an hour)
Stir down dough and place into two greased and cornmealed 8x4 loaf pans. Cover and let rise til dough reaches the edge of the pans, about 30 minutes. (Actually took about 45 min).
Bake in 375*F oven about 30 minutes, rotating pans/positions halfway through. Bread should register 200*F. Let cool completely on wire rack.
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I don't know about this one. It has a funny flavour (could it possibly *be* the baking soda, or am I suspicious of it so I just *think* I'm tasting it? I dunno?) There aren't many holes, and the ones that are there are quite small. It doesn't have the chew that I want. Also, I don't think it toasts very well. And there's not enough salt. Even Dan agrees. I am a bit disappointed; however, I am ALWAYS disappointed in so-called English Muffin Loaves. They aren't very chewy, and don't have much for holes. I may try this again, using half water half milk (more chew?), and maybe a bit more liquid (more holes?).
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