This is a NO-Knead recipe. Simple and quick.
I decided I wanted to make English Muffin Bread and my first stop was King Arthur Flour’s recipe site. Their recipes have never let me down. Including awesome Bagels and JeffreyW’s Perfect Buns.
I used this recipe for the bread: English Muffin Toasting Bread _ King Arthur Baking
And it was so simple and darn near perfect. If you’re looking for a yeast bread that’s foolproof, this is it. No kneading, just mix up, add to a loaf pan and let rise. Bake, cool and eat!
Even better toasted with a good cup of coffee. This one will be made again. And probably often.
No kneading needed and no stand mixer needed. That English muffin bread sounds very doable!
I love english muffin bread. Thank you ?
Looks so good. I haven’t used yeast since I was about 14 years old.
Love me some King Arthur recipes! We just had our traditional Friday pizza using their basic crust recipe as per usual. I’m getting some rye flour from a friend this weekend so will be hunting for best ways to explore using it in my baking. Any favs?
@mali muso: I LOVE rye bread, so I hope folks post some favorite recipes.
Planning to make some 2-ish ingredient cookies this weekend (old bananas + oatmeal + whatever mix-ins, like chocolate chips, that I want to add), but this might go on the to-do list for next weekend maybe.
Thanks for the recommendation!
Mom Says I*m Handsome
TaMara, did you make any adjustments based on altitude? I’m in the Denver Metro area as well. I’m a huge KAF fan, but have struggled with timing, especially for yeasted doughs. (I’m pleased to say that’s not the case for my sourdough, which comes from Alain’s starter; my oven-spring is magic!)
This looks like the easiest bread recipe I’ve ever seen. Thanks, gonna try this after buying instant yeast, the only ingredient I don’t have.
My wife says my buns are pretty good, too, even if their altitude isn’t quite what it used to be.
@Mom Says I*m Handsome: I didn’t….I haven’t in a while since I started using instant yeast in all my breads. That seems to keep things from doing the things they do at high altitudes. LOL
And for biscuits, I started using a full tablespoon of baking powder and that gets me fluffy biscuits. Before that, they were rocks.
@Mom Says I*m Handsome: Also – if you’re interested, in the comments at the KAF page, there are some folks who used their sourdough starter for their English Muffin Bread and give some steps for it.
I’ve had some success with biscuits using the tips from this recipe. In particular, grating frozen butter into the flour mix (although a bit of a pain) seems to take them up a notch. https://www.thekitchn.com/how-to-make-southern-biscuits-237815
Corn rye bread machine recipe.
While will work with either dark or light rye flour; the light rye produces a more traditional rye bready looking loaf and its texture is a better match with sammiches, IMHO (loaf with dark rye is on the grainier side). Only change from original post is to mention one need not wait to toss in the caraway seeds; I’ve since tried adding them on top as the next to last ingredient before the yeast and have seen and tasted no difference.
@TaMara (HFG): Reuben. Sammich. ???
Easy? With the possible exception of Irish soda bread, doesn’t get much easier than going no knead, no yeast with this yummy loaf.
King Arthur is a great source for baking recipes. When I go to visit family next week, I’ve been informed that my niece and nephew want a lesson in baking bagels (they were very specific…), so we’ll do this one. My mom made her first foray into Trader Joe’s in over a year to buy a jar of their Everything Bagel seed mix…
@mali muso: It’s a substantial project, but this one is worth trying at least once: https://www.kingarthurbaking.com/recipes/jewish-rye-bread-recipe
I used a regular all-wheat sourdough starter and some slices of a rustic bread rather than rye equivalents, and it still turned out very nicely, so no need to make a special starter or anything like that.
“How much of the seeds do you recommend planting in the AeroGarden to grow the bagels?”
@TaMara (HFG): Damn, legal weed notwithstanding, that means I can’t move to Colorado. I’m too old and set in my ways to relearn how to cook.
Will add it’s been B-J tested and endorsed.
Yay! I love the idea of homemade bread, but I know that if I make it there will be flour in every room of the house. Maybe a no-knead recipe is just the ticket. So thank you.
Repeating, as it’s foodie thread.
What a clever way to explore foreign cuisines and recipes.
It always looks so tidy on cooking shows, doesn’t it?
Gin & Tonic
For anyone who’s close enough to have it make sense, the King Arthur Baking School in Vermont is outstanding in every respect.
@Gin & Tonic: Where in Vt? I live less than half hour away from the Vt border.
Norwich, VT. Also one at the Bread Lab in Skagit Valley, WA.
ETA: Classes currently suspended. Web page.
@mali muso: Rye flour is great for chocolate chip cookies.
Always wanted to visit Vermont. Baking school would be a nice trip after things settle a bit and the health holds up.
Moving beyond bread for a moment, recently come across Instant Pot recipe which kicked the salivary glands into overdrive.
(Although I think the prosciutto is gilding the lily. But then am not a ham fan.)
That guy’s recipes are really good. I own his cookbook.
Easy no-knead rye bread https://www.youtube.com/watch?v=Xn8B74eFaGM&t=1s
by Steve Gameli
Gin & Tonic
@Steeplejack: Thanks. Obviously I went during the Before Times.
@Towa: Interesting nym, a pueblo language fading out. Gotta go, but had to comment before fading myself.
@Steeplejack: Jeffrey Eisner. Has a YouTube channel called Pressure Luck Cooking for Instant Pot recipes. I haven’t had one not work yet.
Thanks! This looks like a fun thing to try!
Thanks for the rye recipes! Looking forward to trying them out. Nom
I tried this recipe this week and found it delicious: Pasta with chicken liver sauce inspired by Marcela Hazan.
Lest you scoff, the flavors were so well-balanced that the livers hardly took over. I did make a couple of modifications, using Italian pan sausage instead of ground beef, a bit more shallot –just went on and chopped the entire medium one– and more like half-cup of vermouth with a good dollop of tomato paste, but it was a still a brown sauce with not a lot of liquid. Served with lightly buttered pappardelle. No pancetta or prosciutto? I’d bet salami or pastrami, among other things, would work as well.
ETA: One substitution I’d try not to have to make would be onion for shallot. Hadn’t used shallots before, but I’m an instant convert, especially with meats. They’re different, and seemingly made for it. Going to dig up a recipe for shallot jam I saw not long ago.
@No name: That’s terrific recipe-I’ve used it dozens of times. For easy rye bread, use the NYT no knead recipe and substitute 1 cup of rye flour for one of the all purpose cups.
His brisket recipe came out, as dey sez in Brooklyn, poifek. The full-on web site.
Kiddo’s at a track meet in lovely Azusa, CA (gateway to El Monte) and because it’s an invitational she texts there are pro runners there. I checked and saw this from this afternoon:
Advised her to relax and enjoy the heck out of being there, surrounded by elite talent.
This No knead bread in a Pyrex bowl has been my go to. I am one person living alone, so I halve the recipe, the making a single 2 cups of flour loaf. It is the perfect amount of bread for warm out of the oven with soup, with eggs in the AM, and a sandwich for lunch. Because it is made in a bowl, it is easy to do seeds on the outside. I’ve tried the recommended TJ’s Everything Bagel Mix. Yum. There is also a dinner roll variation.
Major Major Major Major
Ooh, I’ll have to try that one.
Wondering if KAF’s white whole wheat flour could be used instead. I hardly ever eat white bread anymore
To my surprise, I have instant yeast. No cornmeal, though. Wondering what I can use as a substitute.
Gin & Tonic
@trollhattan: El Monte, huh?
@prostratedragon: This will get done in the next few days, well actually 9 days from now, the vaccine will be fully marinated so I can go into the grocery and spend some time picking the ingredients. One thing you can substitute for shallots is red onion grated.
Crystal Lake is just up CA39 from there.
Whoopsie daisy. gave link to a different site. Corrected: Jeffrey’s Pressure Luck.
@No name: Oh my gosh, thank you for that link. They have a couple low-carb products I’d love to try, so I can have pancakes and maybe even cookies again.
@NotMax: No worries, that was an interesting site as well.
@JaySinWA: I think I’m going to be trying that!
In that case, here’s yet another, which includes a few off the beaten track offerings.
@Kristine: The cornmeal is just for the sides of the pan (I make this recipe monthly and am going from memory)…so you could substitute flour, I think.
@Doc Sardonic: Love red onion, and would have used them if not the shallots, just because I always have some on hand; they go especially well when tomatoes are involved. However, I’m trying to get into the differences that some chefs seem to find among the various onions.
Hope you can find some nice chicken livers when the time comes.
@BlueNC: Thanks. I was thinking of trying some quick-cooking grain cereal, which would look like oatmeal sprinkles.
@NotMax: Thanks, that brought back some really good memories. My mother had a subscription to that magazine for many years and used to give me the magazine with recipes marked for me to try. Today I tied up the last loose end for her estate, so the smile is helpful.
Repeating from a recent morning thread: What Happens To Your Body When You Eat Red Onion.
@Kristine: I don’t see why not on the whole wheat (I was actually going to try a 1/2 and 1/2 mix next time).
And you can use flour to coat the pan, or seeds (poppy or sesame) I would think. Corn meal is just the traditional coating on English muffins…
@NotMax: Ah, pantoprazole!
@TaMara (HFG): I have their white whole wheat flour, which is lighter than regular whole wheat but seems to take a bit more liquid than all purpose. I read a few pages of comments, and some folks made partial substitutions which worked.
I cook very little these days, but here are ducks that cracked me up:
Any tips on how to do this with active yeast rater than instant?
Which sounds like nothing so much as if it might be the top-billed clown at the Cirque di Napoli.
@NotMax: I’ve pulled a couple recipes from that to try, thanks.
@Doc Sardonic: Hugs to you…
@different-church-lady: According to the KA website, they can pretty much be used interchangeably.
@different-church-lady: I think that you need the instant yeast for the no-knead breads. I was just watching the Artisan guy’s no-knead videos and he only uses instant yeast.
But if you want to try it, from what I’ve read, you’ll need 1/4 more active yeast (so this recipe calls for 1 tbp, you’d want to add 3/4 tsp extra – if my math is correct).
Rising to the occasion.
@different-church-lady: The proofing would take longer but if you’re proofing in the fridge 12 to 24 hours, I don’t think it will make a difference.
I made pumpernickel bread today, recipe from The Bread Bible. Yum. I’m going to try the English muffin bread recipe with non-dairy milk. I’m on an endless quest for the best bread for toast and that looks promising.
@Evap: In the comments on the KAF recipe page, sounds like people have had good luck with non-dairy milk substitutes.
How about some what NOT to do and some awesomeness?
Ozzy Man Reviews: Barbecuing
@mali muso: Yes, I have been using active yeast instead of instant yeast interchangeably for years. I get instant yeast if I can, and it has a little different flavor but no problems using active. It may perform a bit differently at the lower and upper rising temperatures, but not enough for me to discern
There used to be some issues decades ago with some fast bread machine cycles, but currently available yeasts seem to perform nearly the same. OTOH I gave up bread machines over a decade ago, so I can’t confirm.
@mali muso: I make cider bread with rye flour (you can search and you’ll find a recipe for it), but I find that most rye breads are better with a sourdough starter. They need a lower pH in order to obtain a nice interior structure that isn’t gummy.
Did not need to see Zuckerberg smoking his meat. ?
@Steeplejack: Sorry, that part skipped my mind.
Hadn’t made bread for years, lots of years and then last year everything changed, and you all know why.
I made bread, and it was pretty good. Even used King Arthur flour. But this sounds even better.
So next time I go to the store I’m going to have to pick up the couple of things I need and try it.
I put up an open thread up top. Figured we could use one before I sign off for the evening.
@JaySinWA: Okay I started this recipe using 1 tablespoon active yeast. I doubt you need to add more.
Also note that the rye recipe is from Steve Gamelin, some how the n got dropped.
@JaySinWA: It is risen.
Checked after 45 minutes and already at 1/2″ above the pan. A slight overshoot, but indicates you don’t need to plus up active yeast if you don’t have instant.
Now we bake
JayS- putting the fool into foolproof.
@JaySinWA: Out of the oven and onto the cooling rack. Looks like a regular loaf. Will do the slice and taste test in the morning.
Thanks for your field testing. Looking forward to the results.
@Mathguy: I love that no knead recipe and will definitely try it with the rye!
@CaseyL: Oh good, I’m sure you’ll find many delicious things!
My husband, who is the executive chef in our house, has been planning on making this recipe for weeks. (Just sent him the link to this post.) Will definitely have to make it this weekend. Thanks for the positive reinforcement. :-)
Thanks, that’s exactly the kind of thing I was wondering about.
@Steeplejack: Okay, fine loaf of bread but I am not seeing much of the english muffin qualities in my loaf. It may have been lost in the cream cheese and blackberry jam however.
BTW the yeast was Red Star active and mixed in with the flour as per the recipe. No activation required.
Made this this morning after this inspiration. Thanks!
@JaySinWA: Did an afternoon sample lightly toasted with butter. More english muffiny that way.
I meant to reply to this a couple days ago – YUM! Thanks for posting this! The only substitution I made was kefir for the milk. Fantastic :-)