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No-Knead English Muffin Bread

Updated: May 12

No-Knead English Muffin Bread


My Grandma used to make us English Muffin Bread and it was my absolute favorite. Unfortunately, I don't have her recipe, so I adapted this recipe from Marye at Restless Chipotle.


What You’ll Need:


• 5+/- cups flour (I usually use between 4 - 4 ½ C)

• 2 tablespoons yeast

• 1 tablespoon honey or sugar

• 1/4 cup warm water (should be warm to the touch, not hot)

• 2 teaspoons salt

• 1/4 teaspoon baking powder (can use baking soda, see tips and tricks for more information of substituting)

• 2 1/4 cups warm milk (can be water if you don’t have milk)

• Butter (or any form of grease) and cornmeal (or flour) for greasing and dusting the pans


Directions:


1. In a plastic or glass bowl, mix the 2 T yeast, 1 T honey, and ¼ c water. Set aside to let the yeast proof.


2. In a separate bowl, stir the salt, baking powder, and 2 cups of the flour together.


3. After the yeast has proofed (formed a bubbly layer on top of the water), add the 2 ¼ c milk and one cup of the flour mixture to the yeast mixture.


4. Blend well using a spatula (or dough hook if using your stand mixture).


5. Add the remaining flour mixture and gradually add ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH. Mix just until combined. It will be lumpy. You should have a very soft, goopy dough that doesn’t stick together in one clump.


6. Grease and dust the loaf pans with corn meal (almost any grease will do).


7. Spoon the dough into 2 loaf pans.


8. Set aside in a warm place until the doughy batter has doubled and is at the top of the pans, or a little above. This may take 30+ minutes.


9. Preheat the oven to 425ºF


10. Dust the tops of the loaves with cornmeal (if desired) and bake for 15 minutes or so. Loaf will sound hollow when tapped. Bake for 20+ minutes if you want a crisper, darker crust.


11. Cool (if you can wait that long) and slice.



12. Smother with your favorite topping and ENJOY!!


Tips and tricks:


• If subbing baking soda for baking powder, use 1/2 the amount, so reduce to ⅛ t baking soda.

• If you don’t have milk, you can easily substitute water, it just won’t be as dense. You can also throw in some evaporated milk powder if you have some stashed in your cupboards somewhere.

• You can make this with whole wheat flour, half whole wheat and half white or all purpose flour.

• I generally use Crisco to grease everything, but you can use butter, cooking spray, oil, etc.

• This recipe is Bridger Approved!





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