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English Muffin Bread

English Muffin Bread

 
  10 loaves 6 loaves
 
Evaporated Milk (120°-130°F) 2.50 # 1.50 #
Hot Water (120°-130°F) 3.40 # 2.05 #
 
King Arthur Special Flour 8.00 # 4.00 #
Instant Yeast* 0.09 # 0.06 #
Sugar 0.15 # 0.09 #
Salt 2 TBL 1 TBL & 1 tsp
Baking Soda 1 TBL 2 tsp
 
*When using fresh yeast, multiply instant yeast amounts by factor of three.
  1. Combine evaporated milk and hot water in pitcher.
  2. Combine flour, yeast, sugar, salt and baking soda in mixer.
  3. Add liquid to flour mixture. Mix for 2-4 minutes on 1st speed. DO NOT KNEAD.
  4. Turn onto table. Divide and scale at 1# 6 oz. (For hamburger buns, scale at 0.25.)
  5. After scaling, cover with plastic and let rest 5-10 minutes.
  6. Shape and place into 1# pans.
  7. Sprinkle top of dough with cornmeal.
  8. Place in proofer for about 30 minutes, or until dough is just over top of pans.
  9. Bake at 375° for 20-25 minutes.
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