English Muffin Bread

An easy, no knead loaf with the texture and flavor of an English muffin. Perfect toasted and served warm with butter and honey.

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Ingredients

  • 5 1/2 cups Manny’s Choice Flour
  • 3 tbsp Italian yeast or dry active
  • 1 tbsp honey
  • 1/4 cup warm water
  • 2 tsp kosher salt
  • 1/4 tsp baking powder
  • 2 1/4 cups warm milk
  • butter, for greasing and dusting the pans
  • Manny’s Choice Flour

Directions

  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 1 to 2 hrs.

  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.

  12. Cool and slice & enjoy!
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