Cold, sun and English Muffin Toasting Bread?

Good Morning Augusta

This morning we have sunwith a high of 17°F. Winds NW at 10 to 15 mph.

Tonight we’ll have clear skies with a low around 5 °F. Winds NW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 50%, the Dew Point is -6.1°F and the outdoor temp is 8.4°F.

The wind direction is  North Northeast between 3.1 MPH and 4.8 MPH, generating a wind chill of 8.1°F.

The Relative pressure is 29.96, the Absolute pressure is 29.75 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 7:04 a.m. Sunset is 4:39 p.m., Moonrise is 11:32

a.m., Moonset is 12:31 a.m. and the moon phase is in it’s first quarter being 57% illuminated.

The RAW METAR readings from Augusta’s airport are:

 

Visibility is 10.0 miles / 16.0 kilometers with clear skies today.

We didn’t receive any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 67, the solar wind speed is 428  Kilometers per second and the chance of a solar storm is 1%.

If you enjoy English muffins as much as I do, but prefer the form of sliced bread, why not combine the two and make English muffin toasting bread?

ENGLISH MUFFIN TOASTING BREAD

3 cups all-purpose flour

1 tablespoon sugar

1 ½ teaspoons salt

¼ teaspoon baking soda

1 tablespoon instant yeast

1 cup milk

¼ cup water

2 tablespoons vegetable oil or olive oil

Cornmeal to sprinkle in pan

1.                  Whisk together the flour, sugar, salt, baking powder, and yeast in a large mixing bowl.

2.                  Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120F and 130F.  A drop will feel hot but not uncomfortable when dropped on your wrist.

3.                  Pour the liquid over the dry ingredients in the mixing bowl.

4.                  Beat at high speed for 1 minute.  The dough will be very soft.

5.                  Lightly grease and 8 ½” x 4 ½” loaf pan, and sprinkle the bottom and sides with cornmeal.

6.                  Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7.                     Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan, no more than about ¼”.

8.                     Remove the cover, and bake the bread for 22 to 27 minutes until golden brown, sounds hollow when tapped on the bottom, or with a cake tester or toothpick inserted into it that comes out clean, and interior temperature is 190F.

9.                     Remove the bread from the oven, and after 5 minutes turn it out of the pan into a rack to cool.  Let the bread cool completely before slicing.

Yield: 1 loaf