Summary: If there’s a time to bake bread, it’s winter. It’s been raining solidly and baking bread not only means delicious bread at the end. It also gives me an excuse to put the heater on (so the bread will rise properly) plus the ongoing warmth of the oven. And then the heavenly scent of bread baking. Bread can be a hassle but this baby is no knead! It tastes just like English muffins and everything. Aww, yes! This is dead easy and you don’t need (knead, haha) fancy equipment, use a stand mixer if you have one but electric beaters will do just fine.
Of course, this is English muffin bread, you just have to toast it. Just allow to cool before slicing and toast before loading it up with butter. But don’t stop there. Think jam or honey or maple syrup or lemon curd or maybe just go savory and roll out some garlic butter…..
Ingredients
- 360g plain flour
- 15g sugar
- 1 1/2 tsp salt
- 1/4 tsp bicarbonate soda
- 1 tblsp instant yeast
- 230 ml milk
- 60 water
- 25g vegetable oil or olive oil
- 1-2 tblsp cornmeal (or polenta), to coat pan
Instructions
- Add the milk, water and oil to microwave safe jug and heat to between 45C and 55C. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm) but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft.
- Spray a 4 cup loaf pan with cooking spray and sprinkle the bottom and sides with cornmeal/polenta.
- Scoop the soft dough into the pan, leveling it in the pan as much as possible. If you have trouble smoothing it out, spray some cooking spray on the back of the spoon/spatula and then use it to smooth.
- Cover the pan lightly with a piece of greased cling wrap. Let the dough rise in a warm spot for 45 – 60 mins or until it’s just barely risen up over the rim of the pan. While the dough is rising, preheat the oven to 200C.
- Remove the cling wrap and bake the bread for 22 to 27 minutes or until it’s golden brown. Allow to cool in the tin for 10 min before moving to a cooling rack. Once cooled, slice, toast, top and devour!
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