“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human."Dan Lepard
Wednesday, 29 October 2014
English Muffin Toasting Bread
It is a day after Diwali. We walk to our backyard. It is a hazy
afternoon. The Sun is high up but not visible. It is nippy. The haze is thin
fog or smog born out of crackers that were bursted by those whose idea of
enjoyment is poisonous smoke and loud noise, we wonder. Backyard presents a perfect
picture of beautiful autumn.
It is the season of butterflies.
beauties flitting from flower to flower never fail to mesmerize the nature
lover in us. The intricate patterns and colour on their dainty wings intrigue
us and hold us in awe as we get watch them fluttering by.
Few days back, I baked an English Muffin Toasting Bread. A simple
and easy no knead bread that is truly delicious and a perfect saver when you
want a homemade loaf in a short time.
I have baked this bread many times and we
have always loved it. It is a soft and delicious bread.
Grease one 8 inch x 4 inch bread pan (about 4inches high). Sprinkle the sides and
bottom with cornmeal.
Whisk together flour, sugar, salt, baking powder and yeast in a
large mixing bowl (I used a steel wok).
Take milk, water and oil in a pan. Heat the mixture till quite hot
(hotter than lukewarm).
Pour the liquid ingredients over the dry ingredients in the wok.
Beat at high speed for 2 to 3 minutes. (I used a steel spoon to
mix). The dough will be very soft.
Scoop the dough into the pan. Level with a spoon. Grease your palm and smoothen the top.
Cover the pan and let the dough rise for 45 minutes to 1 hour or
till it crowns ¼ inch over the rim of the pan. While the dough is rising,
preheat the oven to 200 degrees C.
Bake the bread for 25 to 30 minutes till the top turns a beautiful
Remove from the oven and remove from the pan after 5 minutes. Turn
onto rack to cool. Slice when cold.
My notes: I have baked this bread many times. It is very yummy and bakes
in a short time. If the dough looks a little dry, add two tablespoons of water.While the bread is rising, it is very important to monitor it.
When it crests ¼ inch above the lip of the pan, it should be kept for baking or
else it will flow out of the pan from the sides.