English Muffin Bread (aka a really, very straightforward bread recipe)

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How to make no-knead English muffin bread

Kneading might be the primary factor that daunts individuals from making bread. I did write a “How one can knead” put up, however in case you’re nonetheless frightened of kneading, I’ve a recipe that requires no such factor!

As well as, it solely must rise one time, so it’s first yeast bread recipe to strive.

Completely not-scary.

You have to a stand mixer, although, as a result of this recipe makes use of the mixer’s power rather than kneading.

(I’ve the KitchenAid Artisan Sequence 5-Quart Mixer and it’s marvelous. Extremely advocate it.)

Like English muffins, this bread has a considerably hole-y texture, and it’s at its finest when toasted.

sliced English muffin bread

And naturally, butter and jam elevate it to heavenly ranges.

jam and butter on toast

Right here’s methods to make some for your self.

Mix 3 cups of all-purpose flour with the yeast, sugar, baking soda, and salt in a mixer bowl.

dry ingredients for english muffin bread

Warmth liquids to 120-125 °F (I do that within the microwave).

Add heat liquids to dry elements in mixer bowl, and blend for two minutes.

It is going to be fairly runny at this level.

Add remaining flour and beat for 2 minutes. The dough might be fairly thick.

english muffin dough

Spray two 8.5 x 4.5 inch loaf pans with nonstick spray after which sprinkle with cornmeal.

You should use 9×5 inch bread pans, however your loaves might be flatter and rather less enticing. Nonetheless tasty, although!

grease pan and sprinkle with cornmeal

I do that the identical approach that I grease and flour a cake pan…I put the cornmeal in and tilt and shake the pan till it’s evenly lined.

My recipe says to pour the dough into the pans, however this dough is so thick, pouring is an impossiblity!

I often attempt to roughly divide it in two utilizing a steel spoon, however I usually get it incorrect and need to take some dough from one pan and put it within the different.

spoon dough into pan

I clean the dough out a bit with moist fingertips, however you don’t have to fret about it being pristinely neat…the lumps and bumps will straighten themselves out because the dough rises.

You do need the pans to have comparatively equal quantities of dough, although, or the loaves will want totally different baking instances.

english muffin bread ready to rise

Cowl with a moist tea towel (the kind of towel that’s not fluffy) and let it rise in a heat place for an hour.

dough covered with wet tea towel

After rising for an hour, it ought to seem like this.

risen English muffin bread

Bake the risen loaves in a preheated 350 °F diploma oven for 25-Half-hour.

Flip the loaves out of the pans and funky on a wire rack.

Right here’s what the completed product ought to seem like.

baked no knead English muffin bread

And right here’s the within texture.

sliced English muffin bread

As a result of this dough has little or no fats and sugar (that are preserving brokers), it can solely keep contemporary for a day or two on the countertop.

toast with raspberry jam

It freezes properly, although, so eat one loaf and freeze the opposite, as a result of for those who want a bit one thing to go together with dinner on a busy night time, it’s awfully helpful to have a loaf ready for you within the freezer.

You probably have a small family, an alternative choice is to chop the loaves in half and freeze every half individually. That approach you solely have a half loaf to cope with every time.

Elements

6 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 packages (4.5 teaspoons) energetic dry yeast
2 cups milk
1/2 cup water
cornmeal for dusting pans

Directions

Mix 3 cups of all-purpose flour with the yeast, sugar, baking soda, and salt in a mixer bowl.
Warmth liquids to 120-125 levels; add heat liquids to dry elements in mixer bowl, and blend for two minutes. It is going to be fairly runny at this level.
Add remaining flour and beat for 2 minutes (dough might be thick).
Spray two 8.5 x 4.5 inch loaf pans with nonstick spray after which sprinkle with cornmeal. Utilizing a steel spoon, divide the dough evenly between the 2 pans. Cowl with a moist tea towel and let rise in a heat place for an hour.
Bake in a preheated 350 diploma F oven for 25-Half-hour. Flip the loaves out of the pans and funky on a wire rack.
To serve, slice and toast, then prime with butter (and jam if you want). Freeze to maintain longer than 2 days.

Notes

This bread accommodates little or no fats or sugar, which implies it would not preserve lengthy. Make sure to freeze what you will not eat in a day or two.