English Muffin Bread Loaf
I am back with another interesting recipe for English Muffin Bread Loaf. This week it is a sandwich loaf which is quite easy to make and gives amazing soft bread slices. I also bought a cube tin recently and wanted to use that for this recipe. The first time I baked, I ended up with a rounded top and so I made it again. The next time, I added 30 gm of flour extra and the resultant loaf was perfectly squared on all sides. I have already made this in a regular loaf tin and it was quite good. So wanted to make a video for that and ended up doing this post.
English Muffin Bread Loaf – Unique and Easy to make recipe
The specialty of this recipe is that it takes only one proving for the bread. After kneading, the dough is shaped, placed in tin and proved. The usual first proving we do in almost all bread recipes is skipped in this recipe, but still the texture of the bread is perfect. So if you are a beginner, then this recipe is definitely for you. Try it and share your feedback. If using dry yeast, use same quantity as instant yeast, but prove it first with some liquid from the recipe itself. You are good to go. The milk we use in this recipe is not warm but slightly hot. You need to feel the heat when you dip your finger, but no worries. Somehow this works in this recipe. Usually this much heat would actually kill yeast, but here it works wonders.
Ingredients:
All Purpose Flour / Maida – 430 gm
Sugar – 1 tbs
Salt – 1 1/2 tsp
Baking Soda – 1/4 tsp
Instant Yeast – 1 tbs
Milk – 250 ml
Oil -2 tbs
Procedure:
In a saucepan mix together milk and oil.
Heat until it reaches 120°F/ 49°C or until hot to touch.
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 10 minutes.
If the dough is dry, add more water to bring it to correct consistency while kneading.
Grease a loaf pan and line with parchment.
Transfer the dough to the pan and level it.
Cover with cling film and set aside until it has just reached 3/4th of the tin.
Preheat oven to 200°C. Cover the tin with lid and wait for another 20 minutes.
Bake the bread in the oven for 30-35 minutes.
Remove from oven, remove the lid and transfer the loaf immediately to the wire rack.
Cool completely before slicing it with a serrated bread knife.
This was the first bread I made in that cube tin and see how rounded the top is.
To buy tin, check Leaf and Loaf in FB
English Muffin Bread Loaf in Cube Tin - Video Recipe
Ingredients
- All Purpose Flour / Maida - 430 gm
- Sugar-1 tbs
- Salt - 1 1/2 tsp
- Baking Soda - 1/ 4 tsp
- Instant Yeast-1 tbs
- Milk - 250 ml
- Oil-2 tbs
Instructions
- In a saucepan mix together milk and oil.
- Heat until it reaches 120°F/ 49°C or until hot to touch.
- 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 10 minutes.
- If the dough is dry, add more water to bring it to correct consistency while kneading.
- Grease a loaf pan and line with parchment.
- Transfer the dough to the pan and level it.
- Cover with cling film and set aside until it has just reached 3/4th of the tin.
- Preheat oven to 200°C. Cover the tin with lid and wait for another 20 minutes.
- Bake the bread in the oven for 30-35 minutes.
- Remove from oven, remove the lid and transfer the loaf immediately to the wire rack.
- Cool completely before slicing it with a serrated bread knife.
I loved the size of the bread. It’s perfect for a big sandwich. Would you be kind enough to let me know where can we procure cube tins online in India?
Will add the link in the post.
Thank you very much Gayathri for the limk
Available on Amazon.in Please check it out.
Which yeast you use ? Whenever I bake bread there is a yeasty flavour which my kidz doesn’t like how can it be reduced?
I have used Angel and Weismill,, both are equally good. No smell.
Hi Gayathri,
I hv a 4*4*4 inch cube tin.. How much of flour do u think is good enuff to bake a bread in this tin? And also how do we know how much flour to take for different tin sizes..
Finding about the proper amount of flour needed is always by trial and error. We need to make it twice or thrice to find out the exact amount of flour used. For a 5″ cube I used 430 gm of flour. Proportionately you will need 345 gm of flour. But it also depends on the recipe.
Gayathri. I got my tin only today. Eager to try out this recipe. But would like to know which rack should I keep the tin on for baking? Is middle rack okay or should I keep it on lower rack? I have a 52 litre oven.
If the top goes very near to the filament, place the tin at the lower rack. I am so glad you got the tin. It makes amazing bread.
Mam pls share recipe in GMs too. As my cups always ruin my all efforts . P
Hi Gayathri, I am interested in learning how to bake breads. I have watched your Videos, & they are amazing, Do you offer classes on bread baking because they are a little tricky & would be good to learn from a Professional like you.
Hi Kalpana, yes, I do take online classes. And planning one bread class soon. Please share your number in messenger. I will add you to my list of contacts. You will be notified when I announce it.
Hello Gayathri i!! Amazing bread u’ve made here.. Could you please share the maida brand which is used to make parotta as u said in this recipe.. Thanks..
Hi, thank you. It has been a while since I made this. I don’t remember the brand name as it is locally available maida. Let me see if I can remember.
Bread looks amazing! can we replace some amount of maida with wheat flour? If yes, what amounts? And what would be the changes in procedure..thanks
Thank you. If using whole wheat flour, you have to add vital wheat gluten or use whole wheat bread flour. NO other changes needed if you use it as I have suggested.
Thanks mam for the response..can we replace maida completely with whole wheat bread flour? Or we need to add some maida?
No need for maida if using whole wheat bread flour or using vital wheat gluten + wheat flour.
Thanks! Since the recipe calls for 430gm flour, if I use 430gm of wheat flour, how much vital wheat gluten should I add?
15-20 gm would be fine
Thank you so much..will definitely try the recipe with whole wheat flour adding vital gluten
Mam I have 9.5 *3.5 inc loaf tin how much quantity I required for this recipe
You can use this recipe in your tin. It would be fine.
Wow