#MEwx mild temps, sunny and English Muffin Toasting Bread

Good morning Augusta

The Red Sox beat the Minnesota Twins last night 6-2. We’re 74 and 64.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly sunny skies with highs in the lower 70s. Light and variable winds.

Tonight we’ll have mostly clear conditions this evening, becoming partly cloudy. Lows in the upper 40s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 58.1°F, the humidity is 69% and the Dew Point is 48.0°F.

The wind direction is South Southwest between 1.8 MPH and 2.5 MPH. 

The Relative pressure is 30.01, the Absolute pressure is 29.81 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:06 AM Sunset is 7:08 PM, Moonrise is 1:25 PM, moonset is 11:05 PM, and the moon phase is waxing crescent.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 051053Z AUTO 29003KT 10SM CLR 11/07 A3005 RMK AO2 SLP177 T01110072

We received 0.10 inches of  rain here over the past 24 hours.

Ever tried Toasting bread? “Try it, you’ll like it.”

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