This no-knead English muffin bread is soft, coarse-textured white bread, with all those nooks and crannies that we love to fill with butter and jam. Not only is it a great bread, but it is also so easy, it is actually a fun recipe to make.
1 1/2cupwaterYou may use milk and eliminate the dry milk
2 1/2cupsbread flourMay use AP flour
butterFor loaf pan
CornmealFor loaf pan
Add one pack of instant yeast to 1 1/2 cup of 105 - 110-degree water. Add 1 1/2 tsp sugar. Mix and let sit while you do the dry mix. It should foam a little after a few minutes.You may use milk instead of water then eliminate the dry milk in the next step.
Mix the dry. 2 1/2 cup bread flour (but AP flour should work), 1/2 cup dried milk, one teaspoon salt, 1/2 teaspoon baking soda.
Mix wet into dry and stir until there is no dry left.
Spray some plastic wrap with a good spray of PAM on one side and cover. The PAM will prevent sticking if it touches the sticky dough. Place in a warm spot until double in size. About 60 minutes.
Coat a loaf pan (8 1/2 by 4 1/2 inches) with butter and then swirl about two tablespoons of cornmeal to coat completely.
Preheat oven to 375 degrees. Move the dough into the pan. Cover with the plastic wrap and let rise in a warm place until even with the top of the pan. About 30 minutes.
Remove plastic wrap. Bake until golden brown and internal temp of 190-200°. About 30-35 minutes.
Cool on a rack for about 60 minutes before cutting.
You may use fresh milk instead of dried milk. Replace all the water with milk and eliminate the dried milk.
Bread flour is suggested but normal all purpose flour may be substituted.
Most yeasts will work other than old fashion “active dry yeast”.
I suggest a 8 1/2 by 4 1/2 inch loaf pan. A 9 by 5 should be ok but not bigger.
I suggest using a thermometer to check for a final internal temperature of 190° to 200°. Also, a nice even brown color and a hollow sound when tapped should be present.
The top of the loaf will probably be flat or even sunken a bit.
Cool completely before cutting or it will rip apart.
To store. Tightly sealed at room temperature for 2-3 days. It may last 4 days but maybe not. Do Not Refrigerate. You may freeze well sealed for 2-3 days.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.