No-Knead English Muffin Loaves

Recipe View Bloom the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let stand until foamy and fragrant, about 10 minutes. This step is crucial for ensuring the yeast is active and will give your muffins a lovely rise. (Prep time: 10 minutes)

Recipe View Combine Wet and Dry: In a large bowl, whisk together the yeast mixture, warm milk, 3 cups of bread flour, salt, and baking soda. Stir well to form a smooth batter. Gradually incorporate the remaining 3 cups of flour, adding 1 cup at a time, until a slightly stiff, yet still pliable, batter comes together. (Prep time: 15 minutes)

Recipe View First Rise: Lightly grease two 9x5 inch loaf pans and sprinkle each with 1 tablespoon of yellow cornmeal, ensuring an even coating. Spoon the batter evenly into the prepared pans. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, approximately 45 minutes to 1 hour. (Rise time: 45-60 minutes)

Recipe View Bake to Perfection: Preheat your oven to 400 degrees F (200 degrees C). Bake the loaves in the preheated oven for 25 to 30 minutes, or until the tops are a deep golden brown and the bottom of the loaf sounds hollow when tapped. (Bake time: 25-30 minutes)

Recipe View Cool and Enjoy: Immediately remove the loaves from the pans and place them on wire racks to cool completely. Resist the urge to slice into them while they're still warm – this will allow the crumb to set properly. Once cooled, slice and serve with your favorite toppings, such as butter, jam, or a sprinkle of cinnamon sugar.