Sunday, July 12, 2015

A Loaf (of Bread) To Love

After watching an episode of Cooks Country, I did a little further investigating into making an English Muffin Loaf.  My English muffin recipe is so perfect that I wasn't sure I wanted to try this. I was also a little skeptical since there's no fat (oil, butter, margarine, shortening) listed in this recipe.

I have learned enough over the allergen years to know if something that looks and sounds good is even possible.  Some things can be more of a challenge than others.  Some things I won't even attempt.  This English muffin bread was a huge success and was easy too!

Preheat oven to 375 and grease one loaf pan.  Dust the bottom with baking mix.  (If you're not allergic and/or anti corn you can use corn meal to dust bottom of pan.)

3 cups GF baking mix
One package yeast
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups milk substitute (I used vanilla soy) heated to 120 degrees

In your mixer bowl combine the dry ingredients.  Add the heated milk of your choice and mix on low until you have a smooth batter.  It was not so loose that it could be poured out.  Definitely had to be scraped out of the bowl.  More firm that cake batter and more loose than cookie dough. I'd call it a very sticky cake batter.

Spread into prepared pan.  Cover loosely with plastic wrap and a towel and rest on top of preheated oven for about 20 minutes or until doubled in size.

Bake for 20-25 minutes or until top just starts to brown.  Do not over bake or it will be dry.  The sides of the bread will be dark around the pan before the top will be brown.  Remove from oven.  Loosen with the edge of a knife and turn out onto cooling rack until completely cooled.  Slice with a bread knife or serated knife, toast, and enjoy.

It's full of holes like English muffins.  It toasts to such a nice crispy texture too.  The ends are the best!  

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