English muffin loaf

Ken loves my English muffin loaf and much prefers it to traditional English muffins. I like it, too.

I've been making this recipe for years, like twenty-five or more.

I often make a double batch of four loaves because two loaves disappear too quickly in this house.

Stirring in the final cup or so of flour can be a task, because the dough is quite stiff at this point. Usually, in fact, I add less flour than the recipe calls for. I make sure the dough is quite "stiff," though.

After the dough is in the pans, I set them into my microwave, where I've just boiled a cup of water. The heat from the water, and the moisture, encourage the dough to rise promptly but not too quickly. Once the dough has risen, I pop the pans into the oven.

Here are this morning's four fresh loaves. Done and dusted.

P.S. I've recently started adding 1-2 tablespoons of chia seeds to the dough.