Monday, October 15, 2012

The Boat Galley: English Muffin Bread

This week's Boat Galley is a simple and delicious recipe that is perfect for the season and can be enjoyed on or off the boat ...

Tips From The Boat Galley
By Carolyn Shearlock, author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers! The print edition of The Boat Galley Cookbook, written with Jan Irons, is now available at Amazon.

Delicious homemade bread with no kneading and ready in just an hour and a half?  Even better, it tastes just like English muffins but is so much easier to make!

English Muffin Bread from The Boat Galley
Recipe: English Muffin Bread


English Muffin Bread

Total Time: 1 1/2 hours (depends on temperature and rising time, estimated at 45 minutes)
Prep Time: 10 minutes
Bake Time: 35 minutes

Makes 1 loaf

1 cup milk or water
1/2 cup water
2-1/2 teaspoons yeast* (1 packet)
1-1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
2-1/2 cups white flour (or up to half whole wheat flour)
cooking spray
cornmeal, if available

*The yeast must be fresh to achieve the big holes typical of English muffins.

  1. If the temperature in the boat is cool, warm the milk and water to 110°F. 
  2. In a large bowl combine the yeast, sugar, salt, baking powder, and about half the flour. Add the warmed milk and water and stir until thoroughly mixed. Add the remaining flour and stir it in. The dough will seem very wet. Do not knead the dough. 
  3. Coat a loaf pan with cooking spray. Sprinkle a little cornmeal in the bottom of the pan if available. 
  4. Transfer the dough to the pan. Cover and place in a warm spot to rise until doubled. Time will vary considerably, but will take about 45 minutes if the temperature is around 70°F. 
  5. When the dough is almost fully risen, preheat oven to 375°F. 
  6. When the dough is fully risen, bake the loaf for 35 minutes, or until golden. 
  7. Let cool for at least a few minutes before cutting. 
 Serve warm or toasted.

This recipe is from The Boat Galley Cookbook, now available on Amazon and from other retailers worldwide. Get your copy now – or try it first with a free sample!
 
About the Author


Carolyn Shearlock is author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers! The print edition of The Boat Galley Cookbook, written with Jan Irons, is now available from Amazon - electronic editions are coming but slightly delayed.


Photo and recipe by Carolyn Shearlock.

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