Great for toast or sandwiches, English Muffin Bread is Yum
Grocery store bakeries is where I first found English Muffin bread. It was good. Tasted a bit like English Muffins, which was good, but I really liked the corn meal on the outside. That sold it as English muffins.
Why buy when you can make?
As good as that store bread was, I knew I could at least make my own, and maybe make it better. I start with the attitude that home made is already at least equal, so it’s not a hard climb to better.
At first if you don’t succeed…
The first batch was a test batch. Testing for flavor, of course, but also finished volume. It didn’t measure up in size.
That’s okay. Simple adjustments to the weights-another reason to scale ingredients, quick conversions-and an increase of 30% yielded a tall loaf very suitable for sandwiches.
It was, in fact, higher than that store bread. The new loaf was also lighter, good crust and a flavorful crumb. Happy I am.
Continue reading “English Muffin Sandwich Bread-The Bread Series”