English Muffins Without the Fuss!

Name: English Muffins Without the Fuss!
Total time: 150 min
Ingredients: 1 tbsp + 2 tsp Olive oil; 1 tbsp + 2 tsp Cornmeal, ground; 3 ⅓ cups Bread flour; 3 ½ tsp Yeast; 1 ½ tsp Salt; ¼ tsp Baking soda; 1 ¾ cups + 2 tbsp Milk; 1 tbsp Honey

By Bigger Bolder Baking · 150 min

Ingredients

Olive oil1 tbsp + 2 tsp
Cornmeal · ground1 tbsp + 2 tsp
Bread flour3 ⅓ cups
Yeast3 ½ tsp
Salt1 ½ tsp
Baking soda¼ tsp
Milk1 ¾ cups + 2 tbsp
Honey1 tbsp

Instructions

Grease a 9x5 inch (23x12 1/2 cm) loaf pan with 1 tablespoon olive oil and dust it with 1 tablespoon cornmeal.
In a large bowl, combine the flour, yeast, salt and baking soda.
In a jug, whisk the warm milk and honey, then mix into the dry ingredients to make a very soft, sticky, batter-like dough.
Pour the dough into the prepared pan, brush the top with the remaining 2 teaspoons olive oil, sprinkle with the remaining 2 teaspoons cornmeal, and cover loosely with cling wrap.
Leave in a warm place until the dough rises to the rim of the pan, about 45 minutes.
Towards the end of the rising time, preheat the oven to 400°F (200°C).
Bake for about 25 minutes, until golden brown and the loaf sounds hollow when tapped.
Let cool completely on a wire rack before slicing.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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