King Arthur English Muffin Bread Recipes

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-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 until 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, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• 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.

Steps:

• Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
• Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
• First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
• Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
• With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
• Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
• Cool muffins completely before storing in a plastic bag.

Steps:

• Warm the milk and water in a small saucepan until very warm (110'-120' degrees F) Lightly grease a 8x4 inch loaf pan; sprinkle cornmeal inside pan.
• In a large bowl, mix together 1 1/2 cups of the flour, yeast, sugar, salt and soda.
• Stir milk into the flour mixture; beat well.
• Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed.
• Spoon batter into prepared pan.
• Cover and let rise in a warm place for about 45 minutes until nearly doubled in size.
• Preheat oven to 400 degrees F.
• Bake until golden brown, about 25 minutes.
• Remove from pan immediately and cool on wire rack.
• This is best sliced and toasted.

Steps:

• Whisk together the flour, sugar, salt, baking soda and instant yeast.
• Combine the milk, water, and oil in a microwave-safe bowl and heat to between 120°F and 130°F The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).
• Pour the hot liquid into the bowl.
• Beat at high speed for 1 minute. The dough will be very soft.
• Lightly grease an 8 1/2" x 4 1/2" 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, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F
• Remove the cover, and bake the bread for 20 to 22 minutes, until it's golden brown and its interior temperature is 190°F
• 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.

Steps:

• Combine flour, yeast, sugar, salt and soda in a large bowl.
• Heat together milk and water until very warm (120 - 130 degrees). Add dry ingredients and beat well.
• Stir in remaining flour to make a stiff batter.
• spoon into 2 loaf pans that have been greased and sprinkled with cornmeal.
• Sprinkle cornmeal on top.
• Cover and let stand in warm place for 45 minutes.
• Bake at 400 for 25 minutes.