Lindsay from Peace, Love and French Fries must have had me in mind when she chose this month’s What’s Baking? theme. As many of you know, baking with yeast is a fear I’ve been tackling, slowly but surely. If this challenge were presented to me last year I probably would have broken out in a sweat.
This year? No sweat.
Welcome to one of the easiest (and delicious!) breads you will ever bake.
Now, I have to tell you, I was worried about the dough, before and after the rise. It was VERY sticky and wet. Like, to the point that I was pouring it into the baking pan and thought for sure it wasn’t going to come out. I guess I was concerned because there was no mention of the consistency being like that in the original recipe…it was just odd.
Thankfully, I was wrong! I have a feeling this is going to become a regular thing in our house. It’s just too easy for it not to be. Plus, this little one was enjoying it a whole lot…
Big thanks to Lindsay for helping me continue my quest for conquering my fear of yeast!
English Muffin Bread
from Laughing Spatula
1 package active dry yeast (1/4 ounce)
1 1/4 cups warm water
2 teaspoons sugar
1 teaspoon salt
3 cups AP flour
1/4 teaspoon baking soda
3 tablespoons milk
Add yeast, water and sugar to mixing bowl. Let sit for about 5 minutes until it becomes frothy. Add remaining ingredients and knead in mixer with dough hook attachment for about 3-5 minutes, or until dough is smooth. Add dough to oiled bowl and cover with plastic wrap. Let rise until double in size, about an hour.
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Punch down dough and knead gently on floured surface. Place in loaf pan and bake for about 25 minutes.