Tuesday, October 20, 2009

No-Knead English Muffin Bread

If you like English muffins, and you are scared of the kneading part of making bread, this recipe is for you! :)

I've made this twice now and it's SO easy, and SO yummy. You eat it toasted. We love how it gets so crispy when you toast it, just like English Muffins. Try it out! Here's the recipe:


English Muffin Bread

cornmeal
6 cups flour (I used 2 cups brown and 4 cups all-purpose)
2 packages active dry yeast (or 4.5 tsp)
1/4 tsp baking soda
2 cups milk
1/2 cup water
1 Tbsp sugar
1 tsp salt

1. Grease 2 loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.

2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a microwavable bowl (I use my 4 cup glass measuring cup), combine milk, water, sugar and salt and microwave just until warm.

3. Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

4. Divide dough in half. Place dough in prepared pans. Sprinke tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

5. Bake in a 400 C oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. Serve toasted.

(recipe taken from my Better Homes & Gardens New Cookbook)






1 comment:

  1. Mmm, looks yummy. Wonder if I could try that in a small bread version, to use to make egg english muffins... Thanks for sharing. :)

    ReplyDelete