No-Knead English Muffin Bread
This easy, no-knead bread recipe is great for the homemade bread novice. Plus, you get the nooks and crannies of English muffins.
This easy, no-knead bread recipe is great for the homemade bread novice. Plus, you get the nooks and crannies of English muffins.
- Carbohydrate 838.36800698132 g
- Cholesterol 38.9124999671053 mg
- Fat 33.8786877250567 g
- Fiber 27.7744115353469 g
- Protein 138.853291976993 g
- Saturated Fat 11.9690360426119 g
- Serving Size 1 1 recipe (1186g)
- Sodium 117.846675281568 mg
- Sugar 810.593595445973 g
- Trans Fat 7.52149779195957 g
- Calories 4303 calories
Step-by-step
- Add bread flour, warm water, yeast, salt, and sugar to a large bowl. Using stand mixer or spatula, mix ingredients until just combined.
- Divide dough into two greased loaf pans and let it rise until it doubles in size (about 30-45 minutes).
- Bake at 350 degrees for 25-35 minutes or until golden brown.
- Remove from oven and brush with melted butter. Return bread to oven for 5 minutes.
- Cool loaves in pans for 5 minutes. Then remove loves from pans and cool completely on a wire rack.
The Chemistry of Open-Crumb Structure
Standard ingredient lists omit how water temperature governs yeast activity. Target a liquid temperature of 110 degrees Fahrenheit so the rapid rise yeast hydrates properly without thermal shock. High hydration doughs create the irregular gas pockets reminiscent of traditional griddle-baked English muffins. Mix the components only until combined to avoid prematurely developing gluten networks that would yield a tighter sandwich loaf texture.Historical Adaptation of Griddle to Pan
Commercial English muffins require precise griddle timing and ring molds, but this bread format adapts those same fermentation principles into loaf pans. English muffins originated as portable yeast cakes baked on iron hearths during the nineteenth century. Dividing the wet batter directly into greased loaf pans bypasses the traditional rolling and cutting stages entirely.Fats and Flour Alterations
Bread flour provides the high protein content necessary to trap expanding carbon dioxide bubbles during the 30 to 45 minute rise. Substituting all-purpose flour changes the protein matrix, resulting in a crumb that collapses more easily. Brushing melted butter across the crust before the final five minutes in a 350-degree oven promotes Maillard browning while softening the exterior.
