No Knead English Muffin Bread Recipes

NO-KNEAD ENGLISH MUFFIN BREAD

No-Knead English Muffin Bread image

This is an excellent breakfast bread that's great toasted.

Provided by glow

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 2h10m

Yield 20

Number Of Ingredients 10

Ingredients

1 teaspoon butter
2 tablespoons cornmeal, or as needed
3 cups unbleached bread flour, divided
3 cups white whole wheat flour, divided
2 (.25 ounce) packages active dry yeast
½ teaspoon baking soda
2 cups milk
½ cup water
1 tablespoon white sugar
1 teaspoon salt

Steps:

Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
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.
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.
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.
Preheat oven to 400 degrees F (200 degrees C).
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.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 32 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 160.2 mg, Sugar 1.8 g

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