Best 3 No Knead English Muffin Loaves Recipes
If you are in search of a delicious and easy-to-make recipe for "no knead English muffin loaves," then you've come to the right place. This article will provide you with all the information you need to create these delectable treats. From the ingredients you'll need to the step-by-step instructions, we'll walk you through the process of making these tasty loaves. So gather your ingredients and get ready to enjoy a delicious and hassle-free baking experience.
Let's cook with our recipes!
NO-KNEAD ENGLISH MUFFIN BREAD
This is an excellent breakfast bread that's great toasted.
Provided by glow
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 10
Steps:
- Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
- Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutrition Facts : Calories 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, Sodium 160.2 mg, Sugar 1.8 g
NO-KNEAD ENGLISH MUFFIN LOAVES
Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.
Provided by Ann
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 24 g, Cholesterol 1.6 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.3 mg, Sugar 1.6 g
OLD-FASHIONED, NO-KNEAD ENGLISH MUFFINS RECIPE
You don't need the Muffin Man to enjoy delicious English muffins at your next weekend brunch. This recipe uses an overnight rise to get perfectly puffed muffins every time.
Provided by Stella Parks
Categories Brunch Breakfast Breakfast and Brunch Muffins Yeast Bread Bread
Time 17h25m
Yield 12
Number Of Ingredients 9
Steps:
- Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F (21°C). (The timing is flexible depending on your schedule.)
- For the Second Rise: Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3-ounce (75g) portions of dough; it's perfectly fine to do this by eye. If you'd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.
- To Griddle and Serve: Preheat an electric griddle to 325°F (160°C) or warm a 12-inch cast iron skillet or griddle over medium-low heat. When it's sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).
Nutrition Facts : Calories 233 kcal, Carbohydrate 43 g, Cholesterol 23 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 381 mg, Sugar 9 g, Fat 4 g, ServingSize Makes twelve 3 1/2-inch muffins, UnsaturatedFat 0 g
Tips:
- Use bread flour for a chewier texture and all-purpose flour for a softer texture.
- Make sure the water is warm, but not hot, to activate the yeast.
- Let the dough rise in a warm place for at least 2 hours, or until it has doubled in size.
- Be careful not to overwork the dough, as this will make the muffins tough.
- Use a well-seasoned cast iron skillet or griddle for cooking the muffins.
- Cook the muffins over medium heat until they are golden brown and cooked through.
- Serve the muffins warm with butter, jam, or your favorite toppings.
Conclusion:
No-knead English muffin loaves are a delicious and easy-to-make breakfast bread. They are perfect for busy mornings or weekend brunches. With a few simple ingredients and a little time, you can enjoy fresh, homemade English muffins that are sure to impress your family and friends.
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