No-Knead English Muffin Bread recipe
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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
Nutrition Info
- 161.9 caloriescarbohydrate: 32 gcholesterol: 2.5 mgfat: 1.4 gfiber: 3.1 gprotein: 6 gsaturatedFat: 0.5 gservingSize: -sodium: 160.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions No-Knead English Muffin Bread
Directions
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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.