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 calories
carbohydrate: 32 g
cholesterol: 2.5 mg
fat: 1.4 g
fiber: 3.1 g
protein: 6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 160.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease 2 loaf pans with butter, coat bottoms and sides with 1 tablespoon cornmeal.

  2. Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.

Recipe Yield

2 8-inch loaves

Recipe Note

This is an excellent breakfast bread that's great toasted.

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