Oh my gosh this bread! I was so happy about it. I made it on a day when I was feeling unsure about what I wanted to do but knew I wanted to bake something. After thumbing threw a ton of books and old magazines I found this simple recipe. A no-knead dough that was like a beautiful english muffin?! A bread with corn meal and nooks'n'crannies! I was SO happy I tried it.. so easy and awesome.
A fried egg sandwich would be so perfect with this. You can toast it and mash avocado on it, smear some ricotta, drizzle honey, spread peanut butter or just have with a butter. Any which way you should make this because you don't know what you are missing!
english muffin bread
recipe from here!
makes two 8'loaves
6 cups all purpose flour
2 packages (or 2 1/2 tablespoons) of dry active yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon salt
1 table spoon sugar
cornmeal for sprinkling
Preheat oven to 400. Grease two 8x4x2 loaf pans generously and coat evenly with the cornmeal
In a large mixing bowl whisk together 3 cups of flour, the yeast and baking soda- set aside. In a medium sauce pot combine milk, water, salt and sugar together. Heat over medium-low heat till it is 120-130 degrees. Stirring occasionally. Once milk is heated pour into flour mixture stir together with a wooden spoon. Stir in remaining 3 cups of flour.
Divide the dough into the two prepared loaf pans, cover both with a clean kitchen towel and place in a warm spot for 45 minutes or it is doubled in size. (Preheating the oven makes the stove top a perfect spot for this) After the 45 minutes bake for 25 minutes, or until golden brown. Immediately remove bread from pans and allow to cool on a wire rack. Slice and toast! I double wrapped mine with plastic wrap and stored on the counter and it lasted about 1 week.