If you love homemade bread but had kneading dough you’ll love this recipe because there is NO KNEADING involved! Happy days are here again!!! This bread is simple to make and rises into a beautiful, light, bread that is exactly like an English Muffin, minus the ‘work’ that’s involved with them. This is versatile bread that can be used for sandwiches, grilled cheese, or good old toast with butter if the mood strikes you. Seriously, it’s awesome.
I gave a loaf of this away and my test subjects have come back with praise and also have been using it for more than just toast. I think you’ll be pretty happy with this bread! In case you can’t tell, these photos were shot on a puzzle being undertaken by PIC. I think everyone is a closet puzzle person but no one wants to admit it in public. I’ve had at least three separate conversations with people in the last week about their love of doing puzzles, strange to say the least.
On with the bread! Don’t forget about the jerky giveaway! Yummmmm!!
makes 2 loavees
- 5 1/2 cups flour (I used half white, half whole wheat)
- 2 tablespoons dry yeast
- 1 tablespoon honey
- 1/4 cup warm water
- 2 teaspoons kosher salt
- 1/4 teaspoon baking powder
- 2 1/4 cups warm milk
- butter and cornmeal for greasing and dusting the pans
- Mix the yeast, honey, and water. Set aside.
- Sift the salt, baking powder, and flour.
- Add the milk and one cup of the flour to the yeast mixture. Blend well.
- Add the remaining flour and beat. You should have a very soft dough.
- Divide the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
- Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above (took about an hour for mine to rise).
- Preheat the oven to 425F.
- Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Bake for 20-25 minutes if you want a crisper, more golden crust. Cool and slice.
Other breakfast favorites: