Tuesday, March 12, 2013

Five Ingredient English Muffin Bread

In most instances, baking your own break is a pain in the neck.  I'm an advocate of homemade over processed in nearly all instances, but I'm also a realist.  Most people, myself included, just don't have tim for it.  That however doesn't change the fact that I love the smell of a fresh crusty loaf baking; the sensation of piercing the outer shell as steam pours out of your newly formed confection.  This has lead me on several occasions to find easier, more accessible options for baking your own bread at home without all the hassle.

Below is the recipe for an incredibly simple, five ingredient bread that takes on the consistency of an english muffin.  Yes, you read that right, english muffins in bread form.  And it's easy - I promise.

English Muffin Bread (yields one large loaf or two small loaves)

1 2/3 cups warm water
1 package of rapid rise yeast
1 tablespoon of salt
1 tablespoon of raw sugar
3 2/3 cups of bread flour
1 tablespoons butter for greasing your pan(s) and brushing the tops of your loaves

- Preheat oven to 350 derees
- Combine all ingredients (except the butter) in a stand mixer bowl and beat on medium with a paddle attachment until well incorporated (you can also mix it by hand with a rubber spatula) - note: the dough will be very sticky
- Grease your loaf pans well with butter, reserve remaining butter
- Spoon the dough into your loaf pan(s)
- Allow to rise until it reaches the top of the pan(s) - usually about 45 minutes to an hour
- Bake for 35 minutes
- Melt the remaining butter and brush on the top of your loaf
- Return the bread to the oven and bake for an additional 10-15 minutes or until golden brown
- Cool to room temperature before slicing
- Bread is best served toasted, I recommend with butter and honey

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