Muffin Bread is a traditional English recipe for a classic tea-time bread of a yeasted blend of milk, water, flour, sugar and salt with baking powder that's oven baked in loaf tins. The full recipe is presented here and I hope you enjoy this classic English version of: Muffin Bread.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
475ml milk
120ml water
820g strong bread flour
1 tbsp active dry yeast
2 tsp caster sugar
2 tsp salt
1/4 tsp baking soda
Method:
Combine the milk and water in a saucepan and heat to just over body temperature (about 50°C).
Mix the 550g of the flour, the yeast, sugar, salt and baking soda in a large bow. Stir the milk mix into the flour mixture and beat well to combine. Add the remaining flour about 150g at a time and beat until the batter becomes stiff and smooth.
Spoon the batter evenly between two 20 x 10cm loaf tins that have been buttered and floured. Cover the pans and leave to rise in a warm spot for about 40 minutes, or until nearly doubled in size then transfer to an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 25 minutes, or until golden brown and hollow sounding when tapped on their base.
Remove from the pans as soon as they emerge from the oven and place on a wire rack to cool completely.
