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.
Servings: 0
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
- Mix the yeast, honey and water. Set aside.
- Stir the salt, baking powder, and flour together
- Add the milk and one cup of the flour to the yeast mixture.
- Hint: We used vanilla unsweetened almond milk as a substitution & it worked great!
- Blend well.
- Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
- You should have a very soft, goopy dough. Yes, I said goopy
- 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 1 to 2 hrs.
- Preheat the oven to 425F
- 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 & enjoy!