Donna is an inspiration. First the chicken enchilada soup, now the english muffin bread. She made a yeasted version just before Christmas that looked absolutely delicious. Since I don’t do yeast, I adapted her recipe to sourdough.

The bread is wonderfully fluffy with a snow white crumb from the milk.

For one loaf you need:

• 160g lievito madre (at peak) (or 200g batter like sourdough)
• 240g warm milk (only 200g if you use a batter like sourdough)
• 360g all purpose flour
• 7g salt
• 1 Tbsp sunflower oil
• 1 Tsp sugar

Mix everything and knead the dough until the windowpane test is successful. It’s a very stiff dough, so be patient.

Give the dough about 20 minutes of rest, it makes shaping easier. Divide the dough into two equal portions, then shape them each into a ball. Place the balls in a prepared loaf pan and let the bread rise until it’s doubled in size.

Pre-heat your oven including a baking steel or pizza stone to 200°C / 400F.

Bake the bread with steam for about half an hour. Core temp should be 87-88°C / 190F.

Let the bread cool in the pan for a few minutes before turning it out placing it on a cooling rack.

Only slice once it’s completely cold, and enjoy a slice or two with jam or a chocolate spread. It’s good as is, but also makes fantastic toast.