Gluten Free English Muffin Bread
You know all those nooks and crannies that catch the melted butter in English muffins? This gluten free English muffin bread has those SAME nooks and crannies, only in bread form!
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Equipment
- 8½ inch by 4½ inch loaf pan
Ingredients
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1 tbsp (14 g) granulated sugar
- 1½ tsp salt
- ¼ tsp baking soda
- 1 tbsp instant yeast
- 1 cup (240 ml) milk
- ¼ cup (60 ml) water
- 2 tbsp canola or vegetable oil
- gluten free cornmeal for sprinkling in pan
Instructions
- Whisk together the first five ingredients in the bowl of a stand mixer (or a large bowl).
- Combine the milk, water, and oil in a microwave-safe measuring cup and heat to between 120° and 130° F. Make sure you stir it before checking the temperature.
- Pour the hot liquid over the dry ingredients in the bowl and using the beater attachment (or with a handheld mixer) beat the mixture at high speed for about one minute. You can also beat the mixture by hand vigorously for an additional few minutes, or until the dough is smooth and elastic. It's a very loose dough, almost like a batter.
- Lightly grease an 8½" x 4½" loaf pan and then sprinkle the bottom and sides with cornmeal.
- Scoop the dough into the pan and use wet hands to smooth the top as much as possible. Spray the top of the bread with nonstick baking spray and cover the pan with plastic wrap. Allow the dough to rise in a warm, draft-free area not until doubled in volume, but it should be about ½ an inch over the top of the pan. This can take anywhere from 45 minutes to 1½ hours, but it usually happens in under one hour.
- While the dough is rising, preheat the oven to 400° F. Remove the plastic wrap and bake the bread for about 25 minutes, or until it's golden on top and the inner temperature reads 190° F.
- Remove the bread from the oven and place on a rack to cool for about 5 minutes before removing from the pan to cool completely before slicing.
- Store the bread in a plastic bag (ziptop works well) for a few days on the counter. If storing longer than a few days, cut the bread into slices, freeze the slices on a baking sheet until firm, and then store those slices in a freezer ziptop bag for up to 3 months. Frozen slices can be toasted from frozen (but they may need a few cycles in the toaster).
Notes
***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.