Sunday, January 2, 2011
English Muffin Bread
There is nothing I hate more that to have company (in this case my in-laws, who get up at 5am) wake up before me and then sit around waiting for us to wake up for breakfast. So every time they come and spend a weekend with us, I'm always looking for a recipe that I can make the day/night before so they could have something with their tea in the morning.
This Holiday season was no exception. With all the Holiday sweets, I wanted to make something different and so I made the most wonderful bread. It actually tastes just like an English muffin and and took no time or energy at all to make. This NO-KNEAD bread makes for terrific toast in the morning toast and buttered and you're ready for the morning! I hope you all enjoy it as much as we have.
Recipe source Better Homes and Gardens cookbook, Yields 2 loafs
WHAT YOU'LL NEED:
6 Cups of flour
2 Packages of active dry yeast
1/4 Teaspoon of baking soda
2 Cups of milk
1/2 Cup of water
1 Teaspoon sugar
1 Teaspoon salt
WHAT YOU'LL NEED TO DO:
Grease 2 bread loaf pans, and lightly sprinkle with cornmeal to coat sides and bottom.
Set a side for later.
In a large mixing bowl combine 3 cups of flour, yeast, and baking soda and set aside.
In medium sauce pan heat milk, water, sugar and salt until just warm (until it reaches 120 degrees)
Using a wooden spoon (or stand mixer) stir milk mixture into flour mixture.
Stir in the remaining 3 cups of flour as well.
Once well combined, divide dough in half.
Place dough into prepared pans, and sprinkle the top with more cornmeal.
Cover and let raise in a warm place until doubled in size (this will take about 30-45 mins)
Bake bread in 400 degree preheated oven for 25 minutes until golden brown.
Cool on wire racks.
Nutrition values: 90 cal, 1g fat, 91 mg of sodium, 18 g of carbs, 1 g of fiber, 3 g of protein