ENGLISH MUFFIN BREAD: NO KNEAD TOASTING BREAD

An easy, no knead loaf with the texture and flavor of an English muffin. Perfect toasted and served warm with butter and honey. I have never been fussy about what variety or flavor the English muffins were — I love them all from sourdough to whole wheat.

This easy  English muffin bread recipe has all of those nooks and crannies and craters of an English muffin but in a quick, no-knead toasting bread loaf. It’s a fragrant batter bread with that distinct  yeasty flavor that we all love. Instructions for bread machine and stand mixer included. You can let it rise overnight in the refrigerator if you want to save time in the morning or if you prefer to develop the flavor more. Updated from the original post published in 2011.

I think that the best thing about English muffins is the way that butter and honey melts and pools in the craters.In fact I have been known (I’m sure you won’t be surprised) to put so much butter and honey on my English muffin that it overflows and oozes down the sides in a warm, buttery, sweet-sticky river. That’s the best.

Course: Breakfast
Cuisine: American
Keyword: batter bread, no knead, toast, yeast
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 16
Calories: 183kcal
Author: Marye Audet


INGREDIENTS

  • 5 1/2 cups flour you may need less or a little more
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups warm milk
  • Butter and cornmeal for greasing and dusting the pans


INSTRUCTIONS

  1. Mix the yeast, honey, and water. Set aside.
  2. Stir the salt, baking powder, and flour together.
  3. Add the milk and one cup of the flour to the yeast mixture.
  4. Blend well.
  5. Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
  6. You should have a very soft, goopy dough. Yes. I said goopy.
  7. Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
  8. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
  9. Preheat the oven to 425F
  10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
  11. Bake for 20-25 minutes if you want a crisper, more golden crust.


NOTES

  • You can make this with whole wheat flour, half whole wheat and half white.You can add raisins, dried cranberries, dates, etc.


Recipe adapted from: http://www.restlesschipotle.com/

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