Stupid Wal*Mart has been out of my English muffin bread for two weeks. TWO. WEEKS. I figured it was time to take matters into own hands.
I read a bunch of recipes – which all disagreed, by the way – and cobbled my own version. I’m resting on the couch as I write this, so I’m going to get my ‘recipe’ wrong. Let’s see how the ol’ memory does.
Just shy of 3 cups of bread flour. (That’s the only flour I have.) 1/2 Tablespoon kosher salt, 1/2 tablespoon yeast, a heaping tablespoon of sugar. Pour 1 cup of water in the glass measuring cups and add just shy of 1/2 cup of milk. Nuke for 40 seconds. Mix it all up. Add a splash of vegetable oil. (You could have left that out.) Cover with plastic wrap and let rise 45 minutes. Grease loaf pan and dust with cornmeal or that grainy flour. Put dough in pan, cover and let rise 30 minutes. Bake until internal temp is 195. (I don’t think 190 was quite enough.) Brush with melted butter as it bakes.
It’s ok. It’s not the Wal*Mart bread, though.
Brad says
I look for that bread every time I come into a different grocery store. I’ve never seen it anywhere but Seward.