Infrared Oven-Baked English Muffin Bread
In a small saucepan, heat the milk until warm, should be about 125° F.
In a large bowl, stir the flour, warm milk, salt, sugar, and yeast with a spoon or using an electric mixer with a hook attachment, until the dough is moist with no dry pockets.
Sprinkle some corn meal over your work area. Take the dough out of the bowl and place it above the corn meal.
Using your hands, pat the dough to make it 1/2 inch thick.
Turn the dough to make sure each side gets lightly coated with cornmeal.
Cut the dough into 8 to 10 equal rounds, you can use a round cookie cutter.
Using a cling wrap, cover the rounds and let them rise for 20 to 30 minutes, or until they almost doubled in size.
Preheat your oven for 350° F.
Prepare a cooking or baking pan.
Once the dough has risen, place the rounds on the pan.
Place the pan on a rack like these ones. Set the timer of your infrared oven for 8 minutes.
Once done, split the muffins with a fork or knife and serve warm.
Ingredients
Directions
In a small saucepan, heat the milk until warm, should be about 125° F.
In a large bowl, stir the flour, warm milk, salt, sugar, and yeast with a spoon or using an electric mixer with a hook attachment, until the dough is moist with no dry pockets.
Sprinkle some corn meal over your work area. Take the dough out of the bowl and place it above the corn meal.
Using your hands, pat the dough to make it 1/2 inch thick.
Turn the dough to make sure each side gets lightly coated with cornmeal.
Cut the dough into 8 to 10 equal rounds, you can use a round cookie cutter.
Using a cling wrap, cover the rounds and let them rise for 20 to 30 minutes, or until they almost doubled in size.
Preheat your oven for 350° F.
Prepare a cooking or baking pan.
Once the dough has risen, place the rounds on the pan.
Place the pan on a rack like these ones. Set the timer of your infrared oven for 8 minutes.
Once done, split the muffins with a fork or knife and serve warm.