English Muffin Bread Recipe | No Knead Easy Bread Recipe | How To Make English Muffin Bread

After a long time I baked bread,  English Muffin Bread...this is one of the easiest bread I have baked ever. This English Muffin bread doesn't require kneading, stretching or shaping the dough. Just mix all the ingredients, allow to rise then transfer to the loaf pan, set to rise and bake. The final product was soft and yummy bread, this bread has nice texture perfect for toast, both sweet & savory toast. Also, No oil or butter required except to grease the pan. Cool isn't?!

So what are you waiting for, just put the ingredients together, turn on your oven and enjoy this delicious bread with your favorite spread. I made french toast for my kids and with the left over bread slices made bread pakora and enjoyed with Ginger Cardamom Tea.

This English Muffin Bread was in my to do list for long time and recently saw this recipe video from Tip Hero Facebook Page and immediately tried it.

English Muffin Bread Recipe

Recipe Source : Here

Prep Time : 5 minutes  | Rest Time : 2 hours

Cook Time : 35-40 minutes | Recipe Category : Breads

Makes  2 8" Loaves

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Ingredients

1. All purpose flour    5 and 1/2 cup
2. Instant Yeast    3 and 1/4 tsp
3. Sugar    1 tbsp
4. Salt       1.5 tsp
5. Milk     2 cups
6. Water   1/2 cup *
7. Butter or oil    to grease pan
8. Corn Meal   to sprinkle 

Method 
In a mixing bowl add flour, yeast, salt, sugar and mix well.

Now make a dent in the center and pour milk and water, mix everything together. No need to knead the dough, just mix and cover the bowl with plastic wrap or kitchen towel. Keep it in a warm place until it double in volume.

After that, divide the dough into 2 equal portion and on a prepared loaf pan spread the dough. Sprinkle some more corn meal on top and allow to rise in warm place  again, until doubled in size.

Once done, on a 375 F preheated oven, bake for 35-40 minutes.
Notes:
You can also use Bread Flour instead of All Purpose Flour.
*I used Unbleached All Purpose Flour and for the dough, it required more than 1/2 cup water(added around 1 cup) so adjust accordingly.
The dough should be very sticky and soft, don't knead the dough.
Bread stayed fresh for 2 days in room temperature.
If using Active Dry Yeast(4.5 tsp), add sugar, milk and water to a bowl add yeast stir well and set to proof for 5-10 minutes and add it to the flour and proceed.