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No-Knead English Muffin Bread Recipe

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This recipe for No-Knead English Muffin Bread is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 c. warm water (around 110 degrees)
1 1/2 pkg. (1/4 oz. envelopes) Rapid Rise yeast*
1 T. salt
1 1/2 T. sugar
5 1/2 c. bread flour
Melted butter
Directions:
Directions:
*You CAN use regular yeast, but the dough will need to rise twice; once in the mixing bowl and once in the pans. With the Rapid Rise yeast, the dough only needs to rise once. Make sure you are measuring your flour correctly; you want to spoon the flour into the measuring cup, without packing it down, and level off the cup with a knife. Don't simply scoop into the bag of flour, or this will pack the flour into the measuring cup, and you'll end up with WAY too much flour. Trust me on this one. Combine the warm water, yeast, salt, sugar and bread flour. Mix JUST until combined; the dough will be extremely sticky and shaggy. A silicone spatula works GREAT for mixing this dough. Spoon into two greased loaf pans, about 3/4 full, and let the dough rise in the pans until it reaches the top of the pans. This should take about 30-45 minutes or so. Bake in a 350-degree oven for 35-45 minutes or until golden brown. Brush the tops of the loaves with melted butter about 10 minutes before the loaves are done. Cool loaves in pans for 5 minutes, then cool COMPLETELY on a wire rack before slicing; the bread will be VERY moist and needs to cool all the way to "dry". This bread is best toasted, with plenty of butter, jam and/or honey to get down into all those gorgeous nooks and crannies!

 

 

 

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