English Muffin Bread

From Cook's Country | April​/May 2012

Why this recipe works:

We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this loaf a chewy yet light consistency. Bread flour… read more

We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this loaf a chewy yet light consistency. Bread flour also has the ability to absorb more water than AP flour, an important aspect since this is a fairly wet and sticky batter/dough. The resulting crumb has a solid structure and consistent holes.

 

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Makes 2 loaves

Ingredients

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