No Knead English Muffin Bread
Jun 8th, 2012 | By Home Cooking with Sonya | Category: Home & Food Blogs
Where did the week go??? It’s already friday again I usually love my weekends but when the husband has to work it’s pretty much like any other day for me. If you guys are enjoying your family altogether this weekend, I know exactly what you can bake for them!
Yes that’s right… English Muffin Bread. I posted another recipe for this awhile back and this once puts that one to shame. The ingredients are similar but this recipe produces a way better crumb that is almost exactly like an English muffin.
The crust is so awesome as well and I’m not usually a crust fan. The BEST part is… there is zero kneading involved!! Zero, Zip, Zilch, Nada! you stir it up,plop it into two loaf pans and That. Is. It. Your family will be singing your praises,a rainbow will show up above your house,the birds will sing and a funny little man dressed in green will drop off a pot of gold! True story! I’ve made this recipe twice now and it’s turned out great both times.
For my euro peeps… they do not sell 9×5 inch loaf pans here. I used a 30 centimeter loaf pan and reduced the amount of flour a bit and poured it all into this pan. I baked it for the required amount of time and then covered it in tinfoil and baked it for another 20-25 mins. The first time I baked this I didn’t reduce the flour and the inside was raw… that has never ever happened to me. So I took my usual 5 ounces of flour and reduced it to 4.5 and baked it longer and it turned out perfect.
English Muffin Bread
- 5-1/2 cups All-purpose Flour
- 2 TBS Dry Yeast
- 1 TBS Honey
- 1/4 cup Warm Water
- 2 tsp. Salt
- 1/4 tsp. Baking Powder
- 2-1/4 cups Warm Milk
- Butter or nonstick spray for greasing and cornmeal for dusting
Spray 2- 9-inch loaf pans with either butter or nonstick spray and dust bottom and sides with cornmeal.
In a large mixing bowl, mix the yeast,honey and warm water. Set aside. In another bowl, sift together the flour, salt and baking powder.
Add the warm milk and 1 cup of the flour to the yeast mixture and blend well. Add the remaining flour and beat well with a wooden spoon until thoroughly mixed together. The dough will appear very goopy and that is ok! Evenly divide mixture into prepared pans. Set aside and allow to rest in a warm spot until the dough has doubled in size and is almost to the top of the pans or a little above. This should take about 30-45 minutes.
Preheat oven to 425 or 220 celcius. Dust the tops of the loaves with cornmeal and bake 15-25 mins or until top is golden brown and bread sounds hollow when the bottom is tapped. Cool on wire rack before slicing. This is so, so, soooo good toasted and topped with butter and honey
** I never proof my yeast..like ever. I went ahead and sifted the flour ingredients,added the yeast ingredients, and then my liquids. I mixed with a wooden spoon and poured the batter out.**
Yield: 2- 9 inch loaves
Source: Restless Chipotle
Originally posted on Home Cooking with Sonya.