Empty My Fridge
English Muffins Without the Fuss!
Ingredientes
- Olive oil1 colher de sopa + 2 colheres de chá
- Cornmeal · ground1 colher de sopa + 2 colheres de chá
- Bread flour3 ⅓ xícaras
- Yeast3 ½ colheres de chá
- Salt1 ½ colher de chá
- Baking soda¼ colher de chá
- Milk1 ¾ xícara + 2 colheres de sopa
- Honey1 colher de sopa
Modo de preparo
- 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.
Resumido do vídeo de Bigger Bolder Baking. Assista para ver os detalhes.
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