Thursday, February 10, 2011

English Muffin Toasting Bread

This is a no knead bread that is easy to make.  Tastes great warm when the crust is all crunchy and the inside is warm and moist.  This bread is highly addictive and if you think you can't keep out of it only make 1 loaf! not 2 as the recipe makes.

English Muffin Toasting Bread

4-1/2 to 5 cups flour (or Brown Rice Flour Mix  plus 3/4 teaspoon Xantham Gum for gluten free version)
1/4 teaspoon baking soda
2 Tablespoons active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
1/2 cup warm water
2 cups warm milk (or rice milk or other dairy free milks)

Mix 3 cups flour, soda, salt, and yeast.
Add sugar or honey, water, and milk.
Mix well. Should be like pancake/waffle batter.
Slowly add 1-1/2 to 2 cups of flour until dough is fairly stiff but sticky. It's still scoopable but not pourable exactly.
Scoop into two greased 4x8 non-stick bread pans. 
Spread out evenly and
let rise covered for 30-45 minutes.
Bake 30 minutes at 375 degrees.  Remove bread from pans immediately and brush all sides with butter.

Don't slice right away as it is very soft on the inside.  Give it 5-10 minutes.  Inside of bread will be full of air pockets resembling English muffins.  Serve with more butter and/or jam.

This picture is the gluten/dairy free version and wasn't as holey. 

1 comment:

  1. Just made this and it is really, really yummy! I used a baking pan that has 4 mini loaves and just reduced the time to about 20 minutes to bake. My kids both love it and it is going to go great with our soup for dinner tonight! :)