If you want the English muffin flavor without the work, this Elizabeth Bakes No Knead English Muffin Loaf is perfect for breakfast or sandwiches. It’s so easy it can be made in a snap. This is made using the King Arthur version, with a little less salt and real butter. I hope you enjoy it.
This is great with any of our eggs benedict recipes. We’ve taken benedict to a new level. However, there is something so satisfying about just a pat of butter on a warm slice of bread, fresh from the oven. It just doesn’t get better and the whole family loves it. They wait around the oven for the bread to be done and be the first to have a slice from the warm loaf.
INGREDIENTS – Elizabeth Bakes No Knead English Muffin Loaf
1 cup milk not over 110F
1 packet yeast
1/4 cup water
2 TB ghee
3 cups flour
1 TB sugar
1/2 tsp pink salt
non gmo cornmeal for dusting
METHOD
Preheat oven to 400F
In a small bowl, whisk warm milk, butter or oil, water, yeast and sugar
Let proof for 5 minutes to make sure yeast starts to bubble
Whisk together flour and salt
In a stand mixer or mixing bowl, add wet ingredients to dry
Mix for 3-5 minutes.
Spray a loaf pan with cooking spray and dust with cornmeal
Turn dough into loaf pan
Lightly cover and let rise for about an hour
Bake for 25-30 minutes
Turn out onto rack after cooling for 5 minutes. If you like this no-knead bread, try this one.
