English muffin bread
Bigger Bolder Baking with Gemma Stafford · 6 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bread flour
- salt
- instant yeast
- baking soda
In a bowl combine bread flour, salt, instant yeast and baking soda.
Bread flour, yeast and baking soda
- warm milk
- runny honey
Warm the milk to lukewarm (blood temperature) in the microwave, stir in the honey and add to the dry ingredients.
Warm milk and honey
- olive oil
- fine cornmeal
Grease a loaf pan generously with olive oil and sprinkle fine cornmeal over the bottom and sides.
Oiling and cornmealing the pan
Put the thick dough in the pan and spread it evenly with a spatula; brush the top with olive oil and sprinkle with more cornmeal.
Cover with cling wrap only (not a heavy towel) and proof once at room temperature, about 45 minutes, until risen to the rim with bubbles on top; do not over-proof.