This is the second time I’ve made this bread; the first time didn’t turn out so hot. It was tastey, however, very dense. I think I killed my yeast by using too hot of water – it didn’t really rise all that much.
I had to try again as english muffin bread was on my 30 Before 30 list. I found a new recipe (as I blamed the first recipe rather than my own baking handicap) and even proofed my yeast before adding it to my ingredients. I’m no baking expert, so I won’t even begin to tell you the science behind proofing yeast, but I know it works. If you’re interested, here’s a great description from The Kitchn.
I did add whole wheat flour instead of using all all-purpose flour. I also used brown sugar because I forgot I was out of sugar. Whoops! Boy was it good. Nate and I each had a piece after dinner to make sure it was tastey, and it sure was. The crust is nice and crunchy and the inside is fluffy and light with wonderful flavor. I can’t wait to make this bread again and add some fun flavors next time!
Whole Wheat English Muffin Bread
Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices
1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
1 1/2 cups all-purpose flour
1 1/4 whole wheat flour
2 tbsp butter
1. In a medium bowl, add yeast, water, and sugar. Proof for 10 minutes.
2. In a large bowl, add salt and both flours. Melt 1 tbsp butter and add to mixture. Once yeast is proofed, add to the flour mixture, and stir until just combined. Cover with a damp cloth and allow to rise for 1 1/2 hours.
3. Spray a loaf pan with cooking spray and transfer risen dough to loaf pan. Cover with towel and allow to rise for another hour.
4. Preheat oven to 350 degrees. Bake for 40 minutes. Remove from oven, and spread remaining 1 tbsp butter on top of loaf. Bake for another 10 minutes. Remove from oven and transfer to a wire rack to cool before slicing.