Recipe

Phenomenal No Knead English Muffin Bread Recipe

	Dollhead / All my dishes 1 year ago This recipe is a snap to put together and is well worth the wait of bake time. I've been trying to master the nooks & crannies of an English Muffin and this recipe puts a store bought nook & cranny to shame! The crumb of this bread is delightful- s... More Prep:15m Cook:30m Servings:8	Dollhead
	simplesimplesimple cheap

Does this look good? Yeah! / Nope

Fans

ambimom

brianna

gagagrits

dragonwing

juels

Ingredients

1 packet active dry yeast (2-1/4 teaspoons)

1 cup AND 1 & 3/4 cups all purpose flour

1 TBSP sugar

1/2 tsp table salt

1 & 1/4 cups WARM (not hot) water

cornmeal to sprinkle pan & top of loaf (I used "bear mush" hot cereal mix as I had no cornmeal & it worked fine and looked good too)

Directions

In a large bowl, combine the yeast, 1 cup flour, sugar, salt and water.

With a mixer, beat on medium speed for 3 minutes-scraping bowl as needed. You can use hand held mixer if you wish.

Add the remaining flour and mix until fully blended. If the dough gets so thick it wants to ‘climb’ the beaters, stop, remove the beaters, and use a wooden spoon to finish blending. The dough will be thick and heavy-like a very thick batter.

Grease a 1-1/2 or 2-quart casserole dish or loaf pan and dust with cornmeal. **I made a double recipe and it made two nice sized loaves that rose beautifully in oven.

Add dough and arrange evenly in pan (it’ll be thick and heavy-dampen your fingertips with water if you need to press the dough into your pan more). Sprinkle top with cornmeal.

Cover loosely (plastic wrap or loose towel) and let rise in a warm place for 30 – 60 minutes, until bread roughly doubles in size. Preheat oven to 400° while loaf is rising.

Bake for 30 – 45 minutes** until top is golden. Remove from pan and place on a cooling rack.

**I used 2 glass loaf pans & set temp to 380° & baked my loaves for 40 min, then removed loaves from pans and placed them on my baking stone (which lives in my oven) to brown bottom crust a little more-this worked great.

**********Not sure where I got this recipe, but author says that loaf is best eaten same day-and to let the bread cool, then cut into thick slices and wrap in one or more foil packets (rather than storing in plastic). Just before serving, reheat the slices right in the foil at 350F for 12 -15 minutes. Freeze remaining packets for serving another day.

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Comments

krumkake 1 year ago said:
English Muffin bread makes the BEST toast! I can't wait to try this - it would be heavenly to have my own recipe for it, and this sounds easy enough for even a non-bread baker like me to do...I'm goin' for it! Thanks Dollhead...Krum

dollhead 1 year ago said:
Oh, Krum....this bread was sooo good I couldn't believe it-just what I was looking for with the nooks & crannies. I wish you success with it & hope you enjoy it. Thanks for your comments. I think next time I make it I may add a speck more sugar and salt....and I may even chill the loaf pans overnight in fridge to get even bigger nooks & crannies (and that may also enhance the flavor too).

juels 1 year ago said:
Love English muffins for breakfast! Love the no-knead part here!LOL Bookmarked, thanks!

ambimom 1 year ago said:
I'm going to make this for sure. I wonder if it will work with whole wheat flour too? I'll let you know.

foodie4eva 1 year ago said:
YUMMY!!

gagagrits 1 year ago said:
This is a keeper, I love english muffins, with all the nooks and craneys, for butter and jelly in them, now I'm just making my self hungry. thankyou....:)

brianna 10 months, 1 week ago said:
I definately have to try this one cause I love english muffins. 5 forks

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