It’s Day 12 of the BBA Challenge and we’re making English Muffins. At the request of my taste tester and my sons, I’m making English Muffin Bread instead of muffins. I must say that this bread is really good! It’s made with buttermilk so there is a little bit of a tangy flavor. Mmmmm…so glad I made the loaf instead of the muffins.
I’m participating in a Group Bake next weekend and one of the breads is English Muffins so I’ll get another opportunity to make the muffins. Yummy!
If you’re following along with us in the Bread Baker’s Apprentice turn to page 157 to locate the recipe and list of ingredients.
English Muffin Bread
Mixing the batter
Stir together the flour, sugar, salt, and yeast in the bowl of an electric mixer. You can mix it by hand if you prefer. Mix in the shortening and 3/4 cup buttermilk until the ingredients are thoroughly mixed and form a ball.
I had a little loose flour left in the bowl so I dribbled a little more buttermilk into the mixture. The dough should be soft and pliable, not stiff.
Kneading the Dough
Knead the dough using the dough hook for about 8 minutes. Sprinkle in more flour if necessary to make a tacky, but not sticky dough.
Now that’s one great loaf. I ‘love’ english muffin bread and yours looks super. 🙂
Great photos as always.
Susie
Thanks! This English Muffin Bread is delish!
I have never made this into a loaf…now thanks to your post, I will have to!
I think you should. It’s really good! Are you participating in the Artisan Bread Bakers Group Bake next weekend? If so, you can make English Muffin Bread instead of muffins. 🙂