It's once again time for the Secret Recipe Club, I skipped last month since we had so much travel in the month. This month we were only on two trips (Aspen and Anaheim) so it was time to get back into the groove. I am always looking for new bread to bake, especially now since C is gone during the week and I can bake without him complaining about the bread smells. There were so many great choices in my assigned blog, Chocolate and Chillies, but this English Muffin Bread stood out. I knew it would be great in Miss F's lunchbox with some strawberry jam. I loved that it took less than two hours to make and it was almost as easy as using my trusty bread machine.
3 cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons salt
¼ teaspoon baking soda
1 tablespoon yeast
1 cup milk
¼ cup water
2 tablespoons canola oil
cornmeal to sprinkle the loaf pan
In the bowl of a stand mixer, whisk together flour, sugar, baking soda and yeast.
In a microwave safe bowl, whisk together milk, water and oil. Heat in microwave until the mixture is 120 F to 130 F. Mix the mixture before taking the temperature.
Pour the liquid ingredients over the dry ingredients. Using the paddle attachment, mix for 1 minute on high speed. The dough will be very soft.
Lightly grease a loaf pan and sprinkle with cornmeal (bottom and sides). Transfer the dough to the loaf pan, spreading it to make sure it is level.
Spray a piece of plastic wrap with oil and cover the loaf pan with this. Preheat the oven to 400 F. Allow the dough to rise for about 45 minutes to 1 hour. The dough should just crown the rim of the loaf pan.
Once the dough has risen, remove the plastic wrap and bake for 22-27 minutes or until it is golden brown and has an internal temperature of 190 F.
After 5 minutes remove the bread from the pan and cool on a rack. Allow to cool completely before slicing.
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