Muffin Loaf (English Breads and Yeast Cookery)
2# bread flour
3/4tsp instant yeast (1 tsp active dry)
25g salt (1oz)
8oz milk
12oz water
4T oil
More water, less milk. Also, less oil, I think. I want it to be chewier.
Showing posts with label english muffin bread. Show all posts
Showing posts with label english muffin bread. Show all posts
Monday, February 26, 2018
Friday, December 1, 2017
27 November 2017
English Muffin Toasting Bread
Whisk together:
360g flour
1T sugar
1 1/2tsp kosher salt
1/4 tsp soda
1T instant yeast
Mix together and heat to 120-130*F:
8oz milk
2oz water
2T oil
Pour over dry ingredients. Beat on high for a minute. Grease and cornmeal 8x4 pan, scoop batter into pan. Cover and let rise to 1/4" over lip--should take 45 minutes to an hour if temps are correct. Bake in preheated 400*F oven for 20-30 minutes, til golden and 190*F.
If I had read my previous notes (as I had intended), I'da reduced the milk and increased the water right off the bat. And subbed some of the all purpose for bread flour. It's too tender. Nice and holey, though. I think it needs salt, Dan doesn't.
Whisk together:
360g flour
1T sugar
1 1/2tsp kosher salt
1/4 tsp soda
1T instant yeast
Mix together and heat to 120-130*F:
8oz milk
2oz water
2T oil
Pour over dry ingredients. Beat on high for a minute. Grease and cornmeal 8x4 pan, scoop batter into pan. Cover and let rise to 1/4" over lip--should take 45 minutes to an hour if temps are correct. Bake in preheated 400*F oven for 20-30 minutes, til golden and 190*F.
If I had read my previous notes (as I had intended), I'da reduced the milk and increased the water right off the bat. And subbed some of the all purpose for bread flour. It's too tender. Nice and holey, though. I think it needs salt, Dan doesn't.
Monday, May 2, 2016
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.
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.
___________________________________________________________________
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.
30 April 2016
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?).
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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