English Muffin Loaves
- 5 cups (25 ounces) unbleached all purpose white flour, plus more as needed
- 1 tablespoon granulated sugar
- 2 teaspoons table salt
- 1 teaspoon instant, fast-rising, or bread machine yeast
- 2 1⁄2 tablespoons corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans
- 2 2⁄3 cups ice water, plus more if needed
- 1⁄3 cup top-quality instant nonfat powdered milk (don’t use a generic brand)
- About 2 tablespoons cornmeal for coating pans (substitute flour if unavailable)
- Cooking & Baking
- All purpose white flour, unbleached (5 cups)
- Cornmeal (2 tablespoons)
- Granulated sugar (1 tablespoon)
- Table salt (2 teaspoons)
- Drinks
- Ice water (2 2/3 cups)
- Other
- 2 1⁄2 tablespoons corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans
- 1 teaspoon instant, fast-rising, or bread machine yeast
- 1⁄3 cup top-quality instant nonfat powdered milk (don’t use a generic brand)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
48 people saved this recipe.
