English Muffin Bread II
Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
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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