This is one of the easiest sandwich loaf we can make. With just 5 minutes of kneading and directly shaped in to the loaf pan, this is a cross between no knead bread and normal bread. I saw the recipe in King Arthur Flour site and found it very easy to make. I have a loaf pan which is 7 1/2″ * 4″. But usually all the recipes which I read for sandwich loaf uses 8 1/2″ * 4 1/2″ pan. So my loaf always turns out so high and touches the top filament when I place it in the centre rack. So I place my loaf tin in the lower rack and cover the top of the bread with a foil to avoid burning of the top.
The pan is sprinkled with corn meal which gives it a crispy crust. Though I am not a great fan of this crust, my daughter loves it so much. So every time I make it, she is so happy. I toasted the slices and served it with some vegetables. The remaining bread was wrapped in cling film and refrigerated. We enjoyed it for the next two days. The crumb of the slice is fantastic. The dough is on the thinner side and is so tough to knead. So use a bench scraper to make the kneading mess free. Usually in bread recipes we add warm water to make the dough and if it is slightly hotter, it would kill the yeast. But this recipe is different. The milk is heated to 120F which is hotter than warm. You can feel the heat if you dip your finger, but it doesn’t kill the yeast. It was one of the wonders with this recipe.
Recipe Source: King Arthur Flour
Ingredients:
All Purpose Flour / Maida – 3 cups
Sugar – 1 tbs
Salt – 1 1/2 tsp
Baking Soda – 1/4 tsp
Instant Yeast – 1 tbs
Milk – 1 cup
Water – 1/4 cup
Oil -2 tbs
Corn Meal To Dust The Tin
Procedure:
In a saucepan mix together milk, water and oil.
Heat until it reaches 120°F/ 49°C.
In a bowl mix together flour, sugar, salt, yeast and baking soda.
Add the hot milk and mix it to form a sticky dough.
Transfer to counter and knead it for 5 minutes.
Grease a loaf pan and sprinkle cornmeal on the sides.
Transfer the dough to the pan and level it.
Cover with cling film and set aside until it has just reached the top of the pan.
Preheat oven to 200°C.
Bake the bread in the oven for 25 – 30 minutes.
Remove from oven, set it on wire rack for 5 minutes.
Flip the bread onto the wire rack and let it cool completely before slicing.
English Muffin Loaf Recipe
Ingredients
Ingredients
- All Purpose Flour / Maida - 3 cups
- Sugar - 1 tbs
- Salt - 1 1/2 tsp
- Baking Soda - 1/4 tsp
- Instant Yeast - 1 tbs
- Milk - 1 cup
- Water - 1/4 cup
- Oil -2 tbs
- Corn Meal To Dust The Tin
Instructions
Procedure
- In a saucepan mix together milk, water and oil.
- Heat until it reaches 120°F/ 49°C.
- In a bowl mix together flour, sugar, salt, yeast and baking soda.
- Add the hot milk and mix it to form a sticky dough.
- Transfer to counter and knead it for 5 minutes.
- Grease a loaf pan and sprinkle cornmeal on the sides.
- Transfer the dough to the pan and level it.
- Cover with cling film and set aside until it has just reached the top of the pan.
- Preheat oven to 200°C.
- Bake the bread in the oven for 25 - 30 minutes.
- Remove from oven, set it on wire rack for 5 minutes.
- Flip the bread onto the wire rack and let it cool completely before slicing.
This is part of the Bake-a-thon 2016
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Awesome bake Gayathri!! Is there any specific reason to toss with Corn meal ?
it gives a crunchy crust, which is just optional..
Hi.. love your blogs…Is there anything that I can use instead of yeast in my baking..
Thank you. I think there are breads made with baking soda, but they are so different from the ones which use yeast.
That is a lovely loaf of bread.
Sounds like a simple loaf! Can’t wait to try it.. How long does it take to proof?
Depending upon the temperature of the place anywhere between 1 hour to one and a half hours.
Such an awesome bake Gayathri, drooling over it for a long time!
How beautiful, wat a crust and extremely spongy crumb, this loaf rocks Gayathri.
doesnt exactly have the nooks and crannies but still looks like an awesome sandwich bread!
This is one of my favorite breads from KAF site. Great as a toast or in a sandwich.
Beautiful bake gayathri! An easy one too!
HI Gayathri,
Can i use active dry yeast instead of Instant Yeast. If yes, can you tell me the proportion and other changes in method of preparing the dough.
Thanks !!
Yes, you can use. Just prove it before adding it to the flour. And use water from the recipe itself for proving.
Thanks for your prompt reply. Also wanted to chk if i do not have the thermometer what is the other way of checking how much to heat the milk+oil+water mix.
You can make it without thermometer. Just heat it a bit more than for warm. When you dip your finger, you should feel the heat.
What’s your cup size for all recipes 200 ml or 240 ml
Mine is a 200 ml cup
Beautiful bake. Have a doubt .1tbspn yeast? Feels like the qty is too much, won’t it give a yeasty smell?? Usually we add 1tsp for 400gms of flour.
The proving time very little. We are also doing a single prove, so the yeast won’t have time to develop a strong flavour. And it would help with the texture.
Thank you,
Iam having microwave convention , please advise baking temperature and time..TIA
Try 180C at bake mode. Preheat it as given in the manual and bake the loaf for the given time.
Hi Mam, bread came out very well..thank you.
That is wonderful Meena. I am so glad you liked it.
Thank you for sharing this brilliant recipe. Just made it and its come out superb.
That is amazing! Thanks for trying!
Can I use 50 50 all-purpose flour and wheat flour with the same measurements?
Yes, you can do that.