No Knead English Muffin Loaves

These No Knead English Muffin Loaves are made using the Kneadlessly Simple method. The loaves are crispy on the outside, and light and airy on the inside. They make great toast!

I really enjoyed using the “Kneadlessly Simple” method of making bread and will definitely try some more of these breads in the future.  Learn more about this bread in the book Kneadlessly Simple by Nancy Baggett.

The dough was really wet so I contemplated going with the extended rise in the refrigerator but I wanted to bake the bread sooner so I decided to set it out on the counter for the regular rise instead. I went shopping with my son for a couple of hours and when I got back, the dough had exploded all over the counter. It was really hot and humid in Atlanta so I should’ve gone with my first thought. You know what they say “Hindsight is always 20/20”.

 

I didn’t take a picture of the mess. I was too busy cleaning it up and trying to salvage the dough. I did manage to salvage it. I put the dough back in the bowl and put it in the refrigerator for about an hour. Then, after I got everything cleaned up, I put the dough back in the loaf pans, and covered them with clean plastic sprayed with cooking oil. Then I put the loaf pans back in the refrigerator for the extended rise.

The bread looks a little funky but I like it – it has character. The dough had three rises instead of two so that’s probably why it looks like this. However, it tastes wonderful and the texture is incredible so I’m not complaining.

I had a slice of this bread toasted for breakfast. Then for dinner, I toasted a couple of slices, buttered them and made a fried egg and cheese sandwich. It was delish!

Happy Baking!
Cathy