I used to be so scared to even attempt to make bread from scratch! Now I make some form of homemade bread or rolls once a week. I've learned some tricks and tips that took away the mystery of it all and I'll be sharing those soon!
I wish I had discovered this English Muffin Bread years ago because it literally is the easiest I've ever made. You don't knead it or have to proof the yeast before mixing everything it.
The hardest part about this bread is remembering in advance to get it started before you want to eat it.
Crusty No Knead Artisan bread recipe!
English Muffin Bread
Makes 2 Loaves
1 TBSP Dry Yeast
1 TBSP Salt
1 TBSP Granulated Sugar
5 1/2 Cups All Purpose Flour
2 3/4 - Cups Warm Water*
1. In a large bowl whisk together yeast, salt, sugar and flour.
2. Stir in the water until mixture is sticky, but not soggy wet. You may not need all the water.
3. Cover with plastic wrap and set in a warm place. Let it rise for 1 hour or until double in size.
4. Spray two standard loaf pan with cooking spray.
5. Divide dough in half and pour into each pan. The dough will be really sticky. Evenly spread it out with a spoon or your fingers.
7. Cover both pans with plastic wrap and let it rise for another hour or until double in size. Your dough should be close to the top of the pan, but not all the way.
8. Preheat oven to 350 degrees.
9. Bake for 35 minutes then generously brush the tops with butter.
10. Bake for an additional 10 minutes.
11. Slice and serve warm.
* An easy tip that I tell everyone when making bread is knowing how warm to make your water. Too cool and your yeast won't rise. Too hot and it will kill your yeast and still won't rise. Pretend you are making a baby bottle and that is right temperature of water!
** This bread freezes well and keeps in the freezer for about 3 months. To use, pull out of the freezer, unwrap it and place it on the counter with a towel over the top. Let it thaw for about 1 hour before slicing.