Sunday, 13 March 2016

Breakfast Muffin Bread

Hello Dear Reader,

Every now and again I have the hankering for plain, fresh white bread, I love this recipe as it is denser than pappy white bread and tastier as well. It is very easy to put together and it make two loaves, so it's, one for now and one in the freezer for later. Sweet!

Of course, you can eat this bread any time, not just for Breakfast. It is wonderful fresh and even nicer toasted with loads of butter and honey.

Ingredients for Breakfast Muffin Bread
I line my, less than perfect, Bread tins with baking paper, as they are no longer as non stick as they were. I can feel an order of these coming on.
I sprayed the inside of the baking paper with Rice Bran Oil Spray and dusted the bread tins with cornmeal
Add half of the flour and the other dry ingredient to the bowl of a stand mixer
Add warmed milk and water mixture
Mix until combined, the mixture will be very "wet"
Add the rest of the flour and combine, the dough will be very stiff 
(I should have changed the mixer blade to the dough hook)
Divide mixture between two bread tins, try to be quite even, as you want the cooking time to be the same
Cover with a damp linen tea towel and let prove for 1 hour
The bread dough will rise, but not dramatically. Cook in a preheated oven at 180 C for 30 minutes
Two lovely loaves, it's great to have one in the freezer for later!
Light and holey, perfect toasted or warm from the oven,  ready for soaking up plenty of melted butter

Ingredients


6 cups bread flour, halved

1 tablespoon white sugar

2 teaspoons salt
1/4 teaspoon baking powder
4 1/2 teaspoons dry yeast
2 cups milk (I used powdered milk as I don't keep dairy milk in the house)
1/2 cup water
cornmeal for dusting tins

Method

Grease two bread tins and sprinkle with cornmeal all around the sides

Preheat oven to 180 C 

In the bowl of a stand mixer, add 3 cups bread flour, sugar, salt, baking powder and yeast

In a microwave or on stovetop,warm milk and water until a little hotter than body temperature, so that when you dip your finger in it feels just a little warm, not hot

Add warmed milk and water mixture to dry ingredients in bowl and mix on low for 2 minutes, the mixture will be really runny

Add other half of flour and mix on low until well combined, about 2 minutes. If your stand mixer has a dough hook, I would attach that now

The dough will be very stiff

Use a metal spoon to divide dough in between two prepared bread tins

Cover with a damp linen tea towel and let rise for 1 hour in a warm place

Bake in a preheated oven for 30 minutes, turn loaves out onto a cooling rack

As this is more like a scone dough that bread dough, it makes for a denser loaf and therefor won't keep as well. So use one for today and tomorrow and freeze the other.

I adapted this recipe from here 

So, tell me, what is your go to recipe for a simple bread? Sweet or Savoury?




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