Only after moving away and then back to India did I realize how Indians love sandwich bread. They don't like crusty, hard loaves or chewy bagels or baguettes or muffins! Or at least, they are not available anywhere. I miss(ed) English Muffins.
I missed, that is, until I came across this English Muffin Loaf recipe in one of my favorite blogs, More than Burnt Toast. Valli is a talented blogger who gives us some absolutely drool-worthy recipes. And it's not just the wonderful photographs, but the writing too.
I slightly altered the recipe, but very slightly.
English Muffin Loaf
(adapted from Bellini Valli at More than Burnt Toast)
1/2 T sugar
1/4 cup warm water (I used a little more than that)
1 packet Fast Rising Active Dry Yeast
1 cup milk
1 tsp salt
2 cups all-purpose flour + 1 cup whole wheat flour
1/8 tsp baking soda
Dissolve sugar in warm water. Add yeast and let stand 10 minutes then stir well.
Combine milk and salt in saucepan. Heat over low heat until lukewarm. Add milk mixture to dissolved yeast.
Add 1 cup flour combined with baking soda. Mix until smooth. Stir in the remaining flour.
Pour the batter into a loaf pan, sprinkled with semolina. Sprinkle some semolina on top of the dough as well. Let it rise for about 45 minutes to an hour.
Bake at 200 deg C for 25 minutes. Remove from pan and let cool.
I sliced it up and we had it for breakfast - hot, buttered English muffins with poached eggs and it was absolutely delicious! Thank you Valli for a great recipe!
If you like English Muffins, you should also check out Nicole's post about traditional English Muffins over at For the Love of Food.