For those of you who don’t feel like doing a lot of rolling and cutting, here’s an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.
- 1 teaspoon apple cider vinegar
- 1/2 cup filtered water
- 1 cup milk
- 2 tablespoons butter or vegetable oil
- 1 egg yolk
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons granulated vanilla sugar
- 1/2 teaspoon fresh baking powder
- 3 1/2 cups Unbleached All-Purpose Flour
- 2 1/4 teaspoons dry yeast (half champagne yeast and instant yeast)
Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough’s consistency with additional flour or water, if necessary (as this recipe was developed in the dead of winter, when flour is at its driest, you may find you need to use more flour — or less water — in the summer.) For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Yield: 1 loaf.
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