No Knead English Muffin Bread

No Knead English Muffin Bread

No Knead English Muffin Bread

Ingredients
  • 2¼ cups flour (plus some for dusting) $0.38
  • 2 tsp (or one ¼ oz. packet) instant yeast $0.19
  • 1 Tbsp sugar $0.03
  • ¾ tsp salt $0.03
  • 1 cup warm water $0.00
  • 2 Tbsp cornmeal $0.08
 Instructions
  • In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Add one cup of warm water and mix with a hand mixer on medium speed for three minutes. Use a timer to make sure it is mixed for a full three minutes.
  • Begin to add the remaining 1¼ cups of flour, a small amount at a time, until you can no longer use the mixer. At that point, use a large wooden spoon to stir the rest of the flour into the dough. The amount of flour needed may be slightly more or less depending on the moisture content of your flour, but you should aim for a very soft, pliable, slightly sticky dough in the end.
  • Coat a loaf pan with non-stick spray, then dust the inside heavily with cornmeal (about 2 Tbsp). Sprinkle a little extra flour onto the dough to keep it from sticking to your hands and mold it into a rough loaf shape. Place the loaf in the pan, cover with a damp paper towel, and let rise for one hour, or until the loaf has risen higher than the top of the loaf pan.
  • Preheat the oven to 400 degrees. Bake the risen loaf for 30-45 minutes, or until it sounds hollow when tapped. If the top begins to brown too much before 30 minutes, cover with foil to reduce further browning (I covered mine after 20 minutes).
  • Remove the loaf from the pan and let it cool completely before slicing.