DawnMO, thanks for the English Muffin Bread recipe. It's a favorite in our house. Making it again.

T

traca

Well-known member
When I made the batch last week, I'd just picked up a loaf of Dave's Bread. It's still sitting on the counter...untouched! Meanwhile, we polished off two loaves of the English Muffin Bread. So good!

I'm making another half batch today. I didn't have enough bread flour so I'm subbing some whole wheat flour. Fingers crossed!

 
Half recipe . . . I was wondering about this . . .

Is it a straight half division? I would love to make this, but there is NO way I want to make four loaves at a time just for me.

Thanks.

 
I halved it and it is wonderful and yeast HATES me. I used

AP flour cause Steve told me to. I froze one loaf after slicing but it's already gone. We're making more today.

 
Orchid, I've been very happy with the bread flour version. I tried half whole wheat

yesterday. It was okay but not my favorite. I'd like to try AP but have a feeling bread flour is my favorite version.

 
You are welcome Traca. What didn't you like about the whole wheat

version? I was thinking of trying it with rye flour and a sourdough starter. I will let you know how they turn out.

 
To be fair, I killed the yeast in the proofing process but did get a rise and

baked it off anyway. I'd like to try it again, but I'm so sprung on the bread flour version, it's hard to get out of my mind.

I wanted bread for the rest of the week and don't have bread flour on hand, so I'm trying all purpose now. (It's on the 1st rise.)

 
I probably didn't say that right. It rose and I was on the last leg and thought I could

warm up my poofing spot a little more to hurry it along. Ended up with a deflated dough but wanted to try the flavor. I baked it off anyway.

 
Yes, I'm using regular yeast. BTW, I did try the all purpose flour version. That might be my fave!

 
Traca, how do you divide the yeast amount in half? Do you weigh

or measure out? However you do it could you tell me how much you are using? Mine is coming out fine but I'm not sure if I'm using the correct amount. I am definitely math challenged!

 
I have a feeling dividing the yeast in half is why the original recipe is written for 4 loaves.

To make 2 loaves, you need 1 1/2 packets, which works out to:

1 packet of yeast = 2 1/4 teaspoons
1/2 packet = 1 1/8 teaspoons

One other change I've made from the original recipe...it appears yeast likes a smaller amount of water to get going so...I put all the yeast in 3/4 cup of water + 1 1/2 tablespoons of sugar. Let it get foamy (4-5 minutes), then add to the other ingredients.

So, for 2 loaves, I'm using:

2 3/4 cups warm water
1 1/2 packages yeast*
1 Tablespoon + a pinch or two of Kosher salt
1 1/2 Tablespoons sugar
5 1/2 cups all purpose flour

* I use regular yeast and let it rise twice. The original recipe uses Rapid Rise yeast with 1 rise.

 
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