After a year, my sourdough starter kicked the bucket. It turned orange and purple which indicates a nasty bacteria that could make us sick. I’ve never seen such a thing in my 5 years of having a starter! So I tossed it and re-adjusted my Sourdough English Muffin Bread (you can find that sourdough recipe Here) and made the most delicious overnight English Muffin Bread – no kneading required!
It’s soft and tender, and tastes just like an English Muffin! It’s delicious and one of our favorites!
Let’s get started!
In a bowl, pour in the honey, salt and baking soda.
The milk I am using is plant based and just slightly warmed. Add to the honey mixture.
Mix warm water and yeast together. Let sit 5 minutes.
Pour yeast mixture into the milk mixture.
Stir well.
Add 2 cups flour.
Stir well again and add another cup of flour.
Mix vigorously. Add another cup of flour. If the dough is too wet and glossy, add another cup of flour. I ended up adding 4 cups of flour. This is what it looks like. It’ll be very sticky!
Drizzle with oil.
Here’s what it looks like.
I heated the oven a bit, turned it off, covered the dough and set it inside with the door closed. We’ll leave it for about 12 hours.
The next day, here is our dough. It has risen beautifully!!
Lightly pull dough away from sides of bowl – this is how we are “punching the dough down” because this dough is very sticky. In 2 loaf pans or one large pan, oil lightly and sprinkle with cornmeal. I am using one large pan which is 14¼” x 5” x 3¼”. Pour dough into the prepared pan.
Here’s the loaf now.
Sprinkle with cornmeal.
We are going to let it rise. Let sit 30 minutes.
It has risen a bit, but not much. And that’s ok. Bake at 365F until golden, about 45 minutes to one hour or until lightly golden and sounds hollow when tapped.
Place on cooling rack. Let sit 5 to 10 minutes before removing from the pan.
Let cool completely before slicing. Slicing too early will allow the steam to escape causing the bread to become gummy.
Looks and smells amazing! Smells just like English Muffins!
It’s great as a sandwich bread, or have a slice with any meal! It’s delicious with wow butter (or any nut or seed butter of your choice) and jam. It’s yummy with a slice of cheese or as grilled cheese. This bread is so versatile and will be a family favorite!
No-Knead Sourdough English Muffin Bread
1 tbsp honey
1/2 tsp baking soda
1 tsp salt
1-1/4 cups milk
1-1/4 cups warm water
1 tbsp yeast – instant or traditional works great
4 to 5 cups flour
In a bowl, pour in the honey, salt and baking soda. The milk I am using is plant based and just slightly warmed. Add to the honey mixture. Mix warm water and yeast together. Let sit 5 minutes. Pour yeast mixture into the milk mixture. Stir well. Add 2 cups of flour and stir. Add 1 cup of flour and stir. Mix vigorously. Add another cup of flour. If the dough is too wet and glossy, add another cup of flour. I ended up adding about 4 cups of flour. It’ll be very sticky! Place plastic wrap or a towel over top and set in a warm area overnight. The next day, lightly pull dough away from sides of bowl – this is how we are “punching the dough down” because this dough is very sticky. In 2 loaf pans or one large pan, oil lightly and sprinkle with cornmeal. I am using one large pan which is 14¼” x 5” x 3¼”. Pour dough into the prepared pan. Sprinkle with cornmeal. Let rise 30 minutes. Bake at 365F until golden, about 45 minutes to one hour or until lightly golden and sounds hollow when tapped. Let cool 5 to 10 minutes before removing from pan. Place on cooling rack and let cool completely before slicing. Store in airtight container for up to 3 days.
enjoy from Our City Homestead to yours