{"id":8353,"date":"2020-04-05T08:03:00","date_gmt":"2020-04-05T12:03:00","guid":{"rendered":"http:\/\/meadowparty.com\/blog\/?p=8353"},"modified":"2020-04-05T00:17:56","modified_gmt":"2020-04-05T04:17:56","slug":"english-muffin-bread","status":"publish","type":"post","link":"https:\/\/meadowparty.com\/blog\/2020\/04\/05\/english-muffin-bread\/","title":{"rendered":"English muffin bread."},"content":{"rendered":"\n

When I was a kid, my grandmother made a very specific type\nof bread for me and my sister that was a staple of our diets, something we’d\neat every day for breakfast for about a week until both loaves were gone. It’s\na very simple milk bread, but toasted with butter it’s amazing, and, of course,\nnow every bite evokes many memories of childhood and of my grandmother, who\ndied in 2014 seven months after her 100th<\/sup> birthday. <\/p>\n\n\n\n

I’ve had the recipe since I left college, but I made it\nmaybe once or twice before she died, even though she pretty much stopped making\nit in her early 90s when she lost the forearm strength to knead the dough. She\ndied right after Christmas in 2014, and after I came home from the funeral, I\nmade the bread for the first time in years as a way to remember her while I\ngrieved. My daughter loves the bread too, and we make it a few times a year,\nusually together now because she’s turned into quite a good cook as well. I\nthink my grandmother, whom my daughter was lucky enough to know and will always\nremember because she was 8 when my grandmother died, would be so happy to know\nwe’re still making that recipe today.<\/p>\n\n\n\n

I made this bread last week and posted pictures on my Instagram\naccount, where several of you asked in the comments for the recipe, so I’m\nposting that here. This recipe calls for instant yeast, which is all I use \u2013 I buy\nbricks of the SAF brand, usually from King Arthur, and keep it in the fridge\nfor years. If you use rapid-rise yeast, you should follow the instructions on\nthe package for that. Also, my grandmother always used all-purpose flour; I\nhave also made this with bread flour, which produces a stronger loaf with a\ntighter crumb.<\/p>\n\n\n\n

English muffin bread<\/strong><\/p>\n\n\n\n

1 cup milk<\/p>\n\n\n\n

2 Tbsp sugar<\/p>\n\n\n\n

1 tsp salt<\/p>\n\n\n\n

3 Tbsp butter<\/p>\n\n\n\n

1 cup water<\/p>\n\n\n\n

2\u00bc tsp instant yeast<\/p>\n\n\n\n

5 \u00bd cups (675 g) flour<\/p>\n\n\n\n

corn meal for dusting<\/p>\n\n\n\n

1. Scald milk, then stir in sugar, salt, and butter till\ndissolved. Add water to bring to lukewarm (about 115 F).<\/p>\n\n\n\n

2. Add yeast to flour, then combine with liquids and stir until\na dough forms. Knead about ten minutes on a floured surface until tacky but not\nsticky.<\/p>\n\n\n\n

3. Place in an oiled bowl and let rise until doubled, about\none hour.<\/p>\n\n\n\n

4. Divide the dough in half, shape into loaves, roll in corn\nmeal (optional), and place into oiled loaf pans. Let rise again until doubled,\nabout another hour.<\/p>\n\n\n\n

5. Score the tops of the loaves and bake 25 minutes at 400 degrees, rotating once. Remove from the pans to cool on a rack as soon as you can handle them.<\/p>\n\n\n\n

If you’re really into making bread, I can’t recommend Peter\nReinhart’s books highly enough, including his Bread Baker’s Apprentice<\/a><\/em>, Whole Grain Breads<\/a><\/em>, and Artisan Breads Everyday<\/a><\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

When I was a kid, my grandmother made a very specific type of bread for me and my sister that was a staple of our diets, something we’d eat every day for breakfast for about a week until both loaves were gone. It’s a very simple milk bread, but toasted with butter it’s amazing, and, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[64,857,262],"class_list":["post-8353","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread","tag-cooking","tag-recipes","entry"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts\/8353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/comments?post=8353"}],"version-history":[{"count":2,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts\/8353\/revisions"}],"predecessor-version":[{"id":8355,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts\/8353\/revisions\/8355"}],"wp:attachment":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/media?parent=8353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/categories?post=8353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/tags?post=8353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}