No-Knead Cinnamon English Muffin Bread
Try this No-Knead Cinnamon English Muffin Bread recipe
Try this No-Knead Cinnamon English Muffin Bread recipe
- 2 tablespoons kosher salt
- 1 tablespoon kosher salt
- 3 tablespoons sugar
- cornmeal
- non-stick cooking spray
- 5 1/2 cups warm-to-the-touch water (not hot)
- 2 tablespoons plus 3/4 teaspoons instant yeast (or 3 packages)
- 1 bag of cinnamon baking morsels or bits (12 ounce)
- 11 1/2 cups all purpose or bread flour (3 pounds 1 1/2 ounces i often do a half and half combination of the two.)
- 2 3/4 cups warm water (not hot)
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1 tablespoon plus 1 1/4 teaspoons instant yeast (or about 1 1/
- 1/2 ounce bag of cinnamon baking morsels or bits
- 5 3/4 cups all-purpose or bread flour (1 pound 9 ounces, by
- plastic wrap
- melted butter for brushing the bread mid-way thro
- Carbohydrate 3.71234000000001 g
- Cholesterol 0 mg
- Fat 0.639673333333334 g
- Fiber 0.340666675567628 g
- Protein 0.380493333333334 g
- Saturated Fat 0.0931666666666667 g
- Serving Size 1 1 recipe (75g)
- Sodium 21349.8937766449 mg
- Sugar 3.37167332443238 g
- Trans Fat 0.0321666666666667 g
- Calories 22 calories
Step-by-step
- Stir all of the ingredients together by hand in a large mixing bowl (or in the bowl of a stand mixer fitted with a paddle) just until combined. The dough will be shaggy and very sticky.
- Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about an hour or until it looks bubbly and puffy.
- Spray 3 or 4 standard loaf pans (8.5" or 9.5" x 4") with non-stick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the interiors are coated with a thin layer of cornmeal. Tap out any excess cornmeal.
- Spray your hands with non-stick cooking spray and use them to divide the dough evenly between the pans. The pans should be no more than halfway full. If you need to, spray and cornmeal an additional loaf pan for any excess.
- Spray more pieces of plastic wrap with non-stick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft-free place until the dough looks bubbly and puffy again, and has risen with the top of the dough dome just peeking above the edge of the pan.
- While the dough is rising, preheat the oven to 350°F.
- Evenly space the loaf pans in the oven and set the timer for 30 minutes. After 30 minutes, take out one bread pan at a time and brush the tops of the loaves with melted butter. When you place the bread pans back in the oven, rotate their positions from front to back. Bake for an additional 10 minutes or until they are just lightly golden brown.
- Immediately turn the loaves out onto a cooling rack and brush again with melted butter. Cool completely before slicing.
- The bread can be stored, tightly wrapped, at room temperature for up to a week. If you do not think you can eat it in that time, wrap the cooled, unsliced loaves with two layers of plastic wrap and cover that with one layer of foil before storing in the freezer for up to 3 months. They can be thawed or simply sliced from their frozen state before toasting.
My Unexpected Baking Adventure: A No-Knead Cinnamon Dream
As a busy working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and endless to-do lists, finding time for elaborate baking projects often feels like a luxury I can’t afford. So when I stumbled upon this no-knead cinnamon English muffin bread recipe, I was initially skeptical. No-knead? Could something so simple actually produce delicious, homemade bread? I had to find out.
The beauty of this recipe lies in its simplicity. No laborious kneading, no hours of waiting for perfect proofing—just a few simple steps, a little patience, and a whole lot of delicious cinnamon-spiced goodness. The ingredients were all readily available, and the instructions were clear and easy to follow, even on a rushed weekday evening. I appreciated that it utilized standard loaf pans; no special equipment needed. The whole process felt remarkably stress-free, which was a pleasant surprise.
The aroma that filled my kitchen as the bread baked was simply intoxicating. The warm, sweet scent of cinnamon mingled with the yeasty fragrance of freshly baked bread, creating an atmosphere that instantly transformed my chaotic kitchen into a cozy haven. My children, usually preoccupied with their own activities, gathered around, captivated by the magic unfolding before their eyes. The anticipation was almost unbearable!
The moment the bread emerged from the oven, its golden-brown crust glistened invitingly. The first slice was pure heaven. The texture was perfectly soft and slightly chewy, and the cinnamon flavor was rich and comforting. It was the perfect balance of sweet and savory, the ideal accompaniment to a cup of tea on a chilly evening or even a hearty breakfast.
This recipe has become a staple in our home. It's a versatile bread that complements countless meals and snacks. It's wonderful toasted with butter, used to make French toast, or even transformed into delicious croutons. The leftovers (if any!) store beautifully, making this a practical addition to my busy life.
Beyond its ease and deliciousness, this recipe represents a valuable lesson for me. It's a reminder that even amidst the whirlwind of everyday life, there is space for simple pleasures. The joy of creating something delicious from scratch, the satisfaction of sharing it with loved ones, and the comforting aroma that fills the home—these are the things that truly enrich life. This no-knead cinnamon bread is more than just a recipe; it's a testament to the beauty of simplicity and the power of homemade goodness.
I encourage you to try this recipe yourself. Whether you’re a seasoned baker or a complete novice, you'll be amazed at how easily you can achieve such delicious results. It's a perfect weekend project, a mid-week treat, or a delightful gift for friends and family. Just remember to savor every moment, from the initial mixing to the final bite. Happy baking!
