ENGLISH MUFFIN BREAD IN BREAD MAKER

English Muffin Bread in Bread Maker image

I love English Muffin Bread but would only get it on occasion. This recipe will let you have english muffin bread any time you want. Ingredients that are on hand and while it may take a while to make the dough and rise, it is well worth the effort. You cannot buy this in any store! Just have everything ready to go, read the...

Provided by Barbara Kavorkian

Time 2h40m

Number Of Ingredients 11

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Ingredients

1/2 c water
1 c milk
1 tsp vinegar
2 Tbsp butter or vegetable oil (i used oil, if using butter, melt it first)
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp baking powder
3 1/2 c unbleached all purpose flour (not breadmakers flour)
2 1/4 tsp instant yeast
cornmeal to dust in bottom of loaf pan
non-stick spray

Steps:

1. Place ingredients into the bread maker pan according to manufacturers suggestion. (Mine is wet on the bottom, dry on top, make a small well in the dry and place the yeast in that). Program your machine for dough cycle. Check your booklet to see what time the last rise will be on the dough and set a timer. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. If needed, adjust the dough's consistency with additional flour or water, if necessary (you may need to use more flour -- or less water -- in the summer.) This dough will not be a light, fluffy dough, but a heavier dough. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal, or you can sprinkle it onto the top and gently press it down into the dough. Remove the dough for last rise. Place the dough into the bread pan that has been sprayed with a non stick spray and then cornmeal has been sprinkled on. Gently press the very dense mixture into the loaf and dust top with cornmeal. Cover the pan with a towel and let it rise until it has barely crowned the rim of the pan. This should be about an hour.
2. Preheat the oven to 400°. Remove the cover and bake for 22-27 minutes and golden brown with internal temperature of 190°F.
3. Remove the bread from the oven and let it cool for 5 minutes or so before turning it out of the pan onto a rack. Let bread cool completely before slicing. I recommend to make this the night before and let it sit to cool overnight (I left mine on the wire rack and covered it with a large bowl so air would still circulate but it would be protected).