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| English Muffin toasting Bread submitted by Mom Johnson |
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Description
This is a VERY quick yeasty, coarse-textured bread from King Arthur. And one of my favorites!
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Directions
Whisk together the flour, sugar, salt, baking soda and instant yeast in a large mixing bowl.
Combine the milk, water and oil in a separate, microwave-safe bowl and heat to between 120 and 130 degrees. The liquid will feel very hot but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120 degrees.
Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft.
Lightly grease an 8 1/2 inch by 4 1/2 inch loaf pan and sprinkle the bottom and sides with cornmeal.
Scoop the soft dough into the pan, leveling it in the pan as much as possible.
Cover the pan and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye-level, you should see the dough, but it shouldn't be more than about 1/4 inch over the rim. This will take about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 400 degrees.
Remove the cover and bake the bread for 20-22 minutes or till it's golden brown.
Remove the bread from the oven and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
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Ingredients
 3 cups unbleached flour
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 T. instant yeast
1 cup milk
1/4 cup water
2 T. vegetable or olive oil
Cornmeal
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