Name: No-Knead English Muffin Bread
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: Butter - 1 teaspoon; Cornmeal, or as needed - 2 tablespoons; Unbleached bread flour, divided - 3 cups; White whole wheat flour, divided - 3 cups; Active dry yeast - 2 (.25 ounce) packages; Baking soda - ½ teaspoon; Milk - 2 cups; Water - ½ cup; White sugar - 1 tablespoon; Salt - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Knead English Muffin Bread

1. Butter - 1 teaspoon

2. Cornmeal, or as needed - 2 tablespoons

3. Unbleached bread flour, divided - 3 cups

4. White whole wheat flour, divided - 3 cups

5. Active dry yeast - 2 (.25 ounce) packages

6. Baking soda - ½ teaspoon

7. Milk - 2 cups

8. Water - ½ cup

9. White sugar - 1 tablespoon

10. Salt - 1 teaspoon

How to cook deliciously - No-Knead English Muffin Bread

1. Stage

Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.

2. Stage

Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.

3. Stage

Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.

4. Stage

Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.

5. Stage

Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.

6. Stage

Preheat oven to 400 degrees F (200 degrees C).

7. Stage

Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.