No-Knead Cinnamon English Muffin Bread

• Baking & Spices

  • 1 9/16 lb 5 3/4 cups all-purpose or bread flour
  • 1 Cornmeal
  • 3 2/3 tbsp Instant yeast
  • 3 tbsp Kosher salt
  • 4 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Liquids

  • 5 1/2 cups To-the-touch water

• Other

  • 11 1/2 cups (3 pounds 1 1/2 ounces by weight all purpose or bread flour (i often do a half and half combination of the two.
  • melted butter for brushing the bread mid-way through and after baking
  • 1/2 of a 12 ounce bag of Cinnamon Baking Morsels or Bits
  • 2 3/4 cups Warm (not hot water
  • Plastic wrap

Found on foodiewithfamily.com

Description

Ingredients

• 5 1/2 cups warm-to-the-touch water (not hot)
• 2 tablespoons kosher salt
• 3 tablespoons sugar
• 2 tablespoons plus 3/4 teaspoons instant yeast (or 3 packages)
• 1 (12 ounce) bag of Cinnamon Baking Morsels or Bits
• 11 1/2 cups (3 pounds 1 1/2 ounces by weight) all purpose or bread flour (I often do a half and half combination of the two.)
• 2 3/4 cups warm (not hot) water
• 1 tablespoon kosher salt
• 1 tablespoon plus 1 1/2 teaspoons sugar
• 1 tablespoon plus 1 1/4 teaspoons instant yeast (or about 1 1/2 packages)
• 1/2 of a 12 ounce bag of Cinnamon Baking Morsels or Bits
• 5 3/4 cups all-purpose or bread flour (1 pound 9 ounces, by weight)
• Non-stick cooking spray
• cornmeal
• plastic wrap
• melted butter for brushing the bread mid-way through and after baking

Directions

• 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.