No-Knead English Muffin Loaves

Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.

Step: 1

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Step: 2

In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Step: 3

Preheat an oven to 400 degrees F (200 degrees C).

Step: 4

Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

Per Serving: 125 calories; protein 4.5g; carbohydrates 24g; fat 0.9g; cholesterol 1.6mg; sodium 216.3mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.