Phenomenal No Knead English Muffin Bread Recipe

How to make it

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• 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.