English Muffin Bread II

English Muffin Bread II

Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 2 loaves

Ingredients
  

  • 687 grams all purpose flour, (5 1/2 cups if no scale)
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups warm milk
  • butter, as needed
  • yellow cornmeal, as needed

Equipment needed

  • 2 bread pans

Instructions
 

  • Grease your two bread pans with butter and dust with cornmeal. Set these aside.
  • In a large mixing bowl, add the yeast, water, and honey and mix together, set this aside.
  • In another large bowl, mix together the flour, salt, and baking powder.
  • To the yeast mixture, add the milk and 1 cup of the flour mixture and mix together well.
  • Add the remaining flour a cup at a time and mix into the batter (you may have some flour left over, that is ok), you are looking for a soft, wet batter.
  • Spoon the dough into the bread pans.
  • Set the bread pans aside until the batter has doubled in size and is at the top of the pan or just a bit over. This can take 30-40 minutes.
  • While the batter is rising, preheat your oven to 220 C (425 F).
  • When the batter is ready, sprinkle the tops with cornmeal. Bake for 15 minutes. For a crispier and more golden crust, bake for 20-25 minutes.
  • Remove from oven and remove from pans, place on a wire rack and allow to cool.
  • Slice, toast, and enjoy with butter, honey, or your favorite jam.

Notes

Low cost.
Adapted from an internet recipe.

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