English Muffin Bread

Written by Updated on November 15, 2021 in Breads + Biscuits
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No Knead English Muffin Bread
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No Knead English Muffin Bread

Recipe by Johnny BeaversCourse: Breads + BiscuitsCuisine: AmericanDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Rising Time

30

minutes
Total time

1

hour 

Ingredients

  • 4 1/2 CUPS – Flour

  • 2 TBSP – Yeast

  • 1 TBSP – Honey

  • 1/4 CUP – Warm Water (110ºF)

  • 2 TSP – Kosher Salt

  • 1/4 TSP – Baking Soda

  • 2 1/4 CUPS – Warm Milk (110ºF)

  • Room temp butter and corn meal for dusting the pans

Instructions

  • Mix the yeast, honey, and water. Set aside.
  • Stir the salt, baking soda, and flour together.
  • Add the milk and one cup of the flour to the yeast mixture.
  • Blend well
  • Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat. The soupier/gloopier the dough, the more nooks and crannies.
  • Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
  • 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.
  • Preheat the oven to 425º F
  • Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
  • Bake for 20-25 minutes if you want a crisper, more golden crust.
  • Cool and slice.

Notes & Prep

  • Any kind of loaf pan is fine but 9×5″ glass is preferred.
  • The batter should be very loose and gloopy. If you add too much flour you won’t have those lovely nooks and crannies.