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.
Ingredients
- 5 1/2 cups Manny's Choice flour; you may need less or a little more
- 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 and Manny's Choice flour for greasing and dusting the pans
Instructions
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Mix the yeast, honey and water. Set aside.
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Stir the salt, baking powder, and flour together
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Add the milk and one cup of the flour to the yeast mixture.
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Hint: We used vanilla unsweetened almond milk as a substitution & it worked great!
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Blend well.
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Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
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You should have a very soft, goopy dough. Yes, I said goopy
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Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
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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.
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Preheat the oven to 425F
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Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
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Bake for 20-25 minutes if you want a crisper, more golden crust.
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Cool and slice & enjoy!
