Another unexpected bread, I knew English muffins were in here (page 567) but I thought they would be a while away (I was correct: I'm currently on page 52). So while not the real thing, this bread actually makes a pretty good substitute. They're normally baked in 3 X 7 pans, but I only have 4 X 8 and larger so that's why the loaf is a bit bigger than regular muffins. Not much bigger mind you.
They were pretty standard to bake, with the regular two risings going along with that. The only thing different was that you use yeast and baking soda as leavening, but you put the baking soda (dissolved in water) after the first rising is done and right before shaping the bread for the second rising. It was an interesting technique used to give it the signature texture and taste of an English Muffin.
I was very skeptical that this bread would actually turn out like English Muffins. It's much darker than the English muffins I've bought from the store, but it actually tastes just like them when toasted. The weird brown streaks in the pictures may cause you to think that this was actually the sugar cinnamon bread I made yesterday, but it's really just the baking soda. It leaves brown streaks in the dough when it rises and the recipe calls for a substitution of good old baking powder if you find the brown streaks unappealing. I didn't mind them one bit. The bread turned out very well and retains the crunch outside and bubbly inside of your typical English muffin. I can't wait to make some breakfast sandwiches with it!
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