Flour sugar and a tablespoon of calm
|Claire Thomson’s porridge bread (recipe below)|
|Reinvented wartime poster from the Museum of Toronto|
My first success with loaf, crust and crumb was back in April 2020 when I discovered the internet sensation that changed mine and many lives ,No yeast peanut butter bread in one hour.( left )
Encouraged by my repeated success, my curiosity was next aroused by English muffin bread. It was the title that got me. An English muffin is a thing and a bread loaf is another, but why the two should meet? Well lets find out I thought.
This bread is so easy to make. Once again There’s no kneading, no lengthy steps, truly nothing complicated is required – you don’t even need a mixer. I love it. You can stir the ingredients for this bread together with a wooden spoon, let the dough rise, scoop it into loaf pans, let it rise once more, and then bake it. Simple as. One word of warning do not slice this bread while it’s warm. Some breads are more forgiving than others when you just can’t resist a warm slice, but English Muffin Bread will not work if you slice it too soon. The spectacular texture develops while it finishes baking during the cooling process.
English muffin bread
Total Time Prep: 15 min. + rising Bake: 35 min.
Makes 2 loaves (12 slices each)
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm whole milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
Place the pans on the centre oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised.
My third success was prompted by an article in the Guardian by Tim Dowling entitled "17 delicious loaf tin recipes (that aren’t banana bread)" Here I was introduced to another strange bread phenomenon. Claire Thomson’s Porridge bread makes good use of leftover cold porridge, mixed in with the white flour.I love porridge, I love bread and sometimes ocozinheiro bear doesn´t eat all the porridge he has made. So I went for it, and boy oh boy we loved it. The thespian tucked in too. It has a remarkable,bold texture without being worthy. It makes a fine sandwich.
(Makes 1 loaf)
What will come next, who will come up with it and will it go viral?