For the Hungry Crew

English Muffin Bread

Delicious homemade bread with no kneading and ready in just an hour and a half? Sign us up! Even better, it tastes just like English muffins but is so much easier to make.

Total time: 1 1/2 hours (depends on temperature and rising time, estimated at 45 minutes)

Prep time: 10 minutes

Bake time: 35 minutes

Makes 1 loaf

1 cup milk or water

1/2 cup water

2-1/2 teaspoons yeast* (1 packet)

1-1/2 teaspoons sugar

1 teaspoon salt

1 teaspoon baking powder

2-1/2 cups white flour (or up to half whole wheat flour)

Cooking spray

Cornmeal, if available

*The yeast must be fresh to achieve the big holes typical of English muffins.

1. If the temperature in the boat is cool, warm the milk and water to 110°F.

2. In a large bowl combine the yeast, sugar, salt, baking powder, and about half the flour. Add the warmed milk and water and stir until thoroughly mixed. Add the remaining flour and stir it in. The dough will seem very wet.  Do not knead the dough.

3. Coat a loaf pan with cooking spray. Sprinkle a little cornmeal in the bottom of the pan if available.

4. Transfer the dough to the pan. Cover and place in a warm spot to rise until doubled. Time will vary considerably, but will take about 45 minutes if the temperature is around 70°F.

5. When the dough is almost fully risen, preheat oven to 375°F.

6. When the dough is fully risen, bake the loaf for 35 minutes, or until golden.

7. Let cool for at least a few minutes before cutting. Serve warm or toasted.

From The Boat Galley Cookbook sneak preview with 33 recipes and other info – get your free copy here (link to .  The Boat Galley Cookbook by Carolyn Shearlock and Jan Irons will be released in mid-October.

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