Whole Wheat English Muffin Loaf
Ever since my mom passed away in April, I find myself thinking of recipes she made, and cooking – a lot. She’s the one who taught me how to cook, so it’s only natural I guess. I find it both comforting to make these recipes, and also a bit bittersweet that I can’t pick up the phone to tell her what I changed in the recipe, how great it turned out, and how thankful I am for her sharing it with me. So instead, I’ll share this one with you today.My mom started making English muffins in a loaf format many years ago, I’m guessing as a way to feed a crowd and not have to sit there splitting muffins during a party. You can slice this up ahead of a party and then just toast all of the slices in the oven on a baking sheet before serving. Or you can make this for yourself, and slice off a little for breakfast each morning. Slather it with some great butter, fix yourself a cup of coffee, and if she’s still with you, give your mom a call to chat before your day gets away from you.
- 1½ cups whole wheat flour
- 1½ cups flour
- 1 tablespoon sugar
- ¼ teaspoon baking soda
- 1 tablespoon instant yeast (about 1½ packets)
- 1 cup whole milk
- ¼ cup water
- 2 tablespoons extra virgin olive oil
- cornmeal, for sprinkling in pan
- Combine the flours, sugar, baking soda and yeast in the bowl of a stand mixer with the paddle attachment and mix to combine. Combine the milk, water, and oil in a microwave safe container and microwave to heat to about 130 degrees (very warm). With the mixer running, pour in the liquid until everything is moistened, and then turn the mixer to high and beat the dough for 1 minutes.
- Spray a 9 x 4 inch baking pan with cooking spray and then sprinkle with cornmeal lightly on the sides and bottom. Press the dough into the bottom, working to make it reach all corners evenly. Cover with a kitchen towel and let it stand until the dough rises just to the top of the pan, about 1-2 hours depending on the weather.
- Heat the oven to convection 375 and bake the loaf until golden brown, about 25 minutes. Let cool in the pan for 5 minutes and then cool completely on a baking rack before slicing. Serve with the best butter and homemade jam.