Imagine freshly baked bread with those irresistible nooks and crannies, without the hassle of kneading or complicated techniques. This No-Knead English Muffin Bread is about to revolutionize your home baking experience! Perfect for novice bakers and bread lovers alike, this recipe transforms simple ingredients into a bakery-worthy loaf that will have your kitchen smelling like a artisan bakery and your family begging for more. Get ready to impress everyone with minimal effort and maximum flavor!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: British
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet active dry yeast
- 1 1/4 cups warm water
- Cornmeal for dusting
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and active dry yeast. Whisk the dry ingredients together until well mixed.
- Pour the warm water (approximately 110°F/43°C) into the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 1-2 hours. During this time, the dough will rise and become bubbly.
- Generously dust a 9x5-inch loaf pan with cornmeal, ensuring the bottom and sides are well-coated. This will help create the signature English muffin-like texture.
- Gently transfer the risen dough into the prepared loaf pan. Use a spatula to spread it evenly, being careful not to deflate the dough too much.
- Dust the top of the dough with additional cornmeal, then cover the pan with a clean kitchen towel.
- Let the dough rise a second time for about 30-45 minutes in a warm, draft-free area until it has visibly increased in size.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Remove the towel and place the loaf pan in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and immediately turn the bread out onto a wire cooling rack. Let it cool completely before slicing.
- To serve, slice the bread and toast it. The bread will have a wonderful nooks-and-crannies texture perfect for butter, jam, or as a base for breakfast sandwiches.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F/43°C) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Don't Rush the Rising: Allow ample time for the dough to rise. The longer it sits, the more flavor develops and the better the texture will be.
- Cornmeal is Key: Be generous with cornmeal when dusting the pan. This creates those signature English muffin-like textures and prevents sticking.
- Check for Doneness: The bread is ready when it's golden brown and sounds hollow when tapped. Use an instant-read thermometer if you're unsure - the internal temperature should be around 190-200°F.
- Cooling is Crucial: Let the bread cool completely before slicing to allow the internal structure to set properly.
- Storage Tip: Store the bread in an airtight container or freeze for up to a month to maintain freshness.
- Toasting Recommendation: This bread is best enjoyed toasted, which enhances its unique texture and brings out its delightful flavor.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
