As Clayton notes, this bread certainly won't win any beauty pageants, but it smells lovely and -- although I haven't tried it yet -- promises to have a lovely, bubbly internal texture.
I followed the original recipe pretty closely, but added a little bit of sourdough discard. Not so much because I thought it really needed it or wanted to turn it into a sourdough recipe per se. I just needed a way to use up a bit of discard and didn't think it would hurt to add a bit. Normally I would have decreased the flour and water to compensate for what's included in the discard. However, since this was already a very wet dough/batter, I just used the full quantities of everything and added the discard on top of that in this case.
English Muffin Bread
Slightly adapted from Bernard Clayton's New Complete Book of Breads
Ingredients
- 4 c. hard (strong/high grade/bread) flour, divided
- 1 3/4 tsp. instant yeast
- 2 tsp. coarse sea salt
- 1/2 c. skim milk powder
- 2 c. warm water
- 100g sourdough discard @ 100% hydration (optional)
- 1 tsp. baking soda dissolved in 1 Tbsp. warm water
Directions
- Combine 240g (~2 c.) of the flour with the yeast, salt, and milk powder.
- Add the sourdough discard and warm water and mix well.
- Add the remaining flour 1/2 c. at a time to form a thick batter.
- Beat with flat beater (or by hand) for 3 minutes (or 200-300 strokes).
- Cover and set aside to rise for ~1 hour.
- Grease two 20x10cm (8x4") loaf pans.
- Pour the baking soda mixture over the batter and mix it in very well.
- Scoop the batter into the prepared loaf pans and press into the corners.
- Cover and set aside to rise for another hour.
- Preheat oven to 190°C (375°F).
- Uncover and bake at 190°C (375°F) for 40-50 minutes.
- Remove from pans and set on wire rack to cool.
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