This recipe takes about as much effort as mixing together ingredients for pancakes. It’s so easy, so delicious, and I am determined to make it at least every two weeks because it’s a new staple in our house.
I got fantastic results using 1% milk and Eagle Mills natural unbleached all-purpose flour.
Adapted by Jay Kim from English Muffin Bread
I used 1% milk and Eagle Mills natural all-purpose unbleached flour for my first try, and got fantastic results. I also didn’t use the corn meal and the crust was still just perfectly crunchy.
1 cup milk
1/4 cup water
1 1/2 tbsp salted butter
3 cups flour
1/8 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 ounce (2 1/4 tsp) yeast
Grease loaf pan, or use non-stick loaf pan.
Measure milk and water into a small pot, and heat gently on stove along with butter until the butter melts and the liquid is very warm, but definitely not simmering/boiling.
Measure and add flour, sugar, baking soda, salt, and yeast together in bowl.
Add 2/3 flour mixture to an electric mixing bowl with flat beater attachment. Add liquid/butter slowly in thin stream. Once mixed then add rest of flour and mix until combined. (Don’t overbeat).
Add bread dough to loaf pan. Cover with plastic wrap lightly oiled on one side (to prevent batter from sticking when you lift it off). Place in warm, dark area from approximately 45 minutes to 1 hour.
Heat oven to 400 degrees Fahrenheit.
After the dough has risen, place in oven for 25 minutes. Should be a light, but not too dark brown when you take it out.
It’s actually the best once it’s cooled down, sliced, and each piece is individually toasted.