Breastless bread - Recipe for English muffins!

Welcome to Paulina Cocina! In this edition, we have a great recipe for no-bake bread: English muffins.

A recipe for getting sophisticated and having tea at 5 pm.

On time, because if you're not punctual you can't be anything.

About this recipe for making English muffins – bread without an oven.

Seriously, homemade bread is the best, not only because homemade food itself is the best, but also because the process of making homemade bread and the aroma it leaves in your home are some of the best feelings in life. There are so many bread recipes on this website, left and right… Like this one (yes, with a verse and everything).

This time it's a bread made in a pan, it's incredible.

The English muffin is a marvel of British cuisine. One of those English breakfast recipes that makes you wonder why it didn't become popular here.

English muffins aren't really muffins at all, which is why I love them. They're more like a savory muffin or a no-bake bread, made in a pan, and not only are they easy to make, but they can also be filled or spread with whatever you like. You can make them with scrambled eggs, or with jam and a little butter, whatever you fancy.

We had previously tried how to make bread without an oven in the Arabic bread , which is very good, but these rolls have a fluffier and more present crumb, as if soft, which goes great with fillings.

Back to our topic: Here's the video for this recipe if you'd like to see the process in more detail. You can also subscribe to the channel, which publishes two beautiful recipes per week, by clicking here.

Recipe for no-bake bread or English muffins

Ingredients

a few come out

• 250 gr. of 000 flour
• 75 ml of water
• 75 ml of milk
• 30 gr. of butter
• 15 gr. of sugar
• 5 gr. fresh yeast (or 2g dry yeast)
• 1/2 salt cdita

Easy and delicious no-bake bread

1. The first thing we'll do is mix the milk, water (always at room temperature, leaning toward lukewarm, never cold or hot), and yeast in a bowl. Stir until the yeast is completely melted and incorporated into the liquid. Place a tea towel over the top and let it rest for about 15 minutes.
2. In another bowl, we put the flour, making a small hole in the center and on the sides we will pour the salt and sugar.
3. Let's pour the yeast mixture into the well and begin to add all the ingredients. You can use your hand, a spoon, or any utensil of your choice to mix. Do this until the dough is fairly smooth. At that point, remove it from the bowl and begin kneading it on the counter or any flat surface of your choice.
4. Once we've kneaded for a while, we'll add the butter (at room temperature) to the dough. Then we'll continue to incorporate it well with the rest of the dough. If necessary, because the dough seems too sticky, you can add flour, but it's important not to overdo it. The secret is to keep kneading until you get a smooth ball.
5. We're going to put the bun back in the bowl, we're going to put a film around it and we're going to let it rest in a rather warm place, until it doubles in volume.

From now on, the dough must be treated with great care.

1. Once it's risen, we'll knead it again a little, always very carefully, to deflate it. Just a little.
2. We're going to stretch the dough with a rolling pin and then, using a small round mold, we're going to cut out our rolls.
3. We place them in a dish with a little flour underneath. We'll sprinkle a little polenta on top, cover them with a towel, and let them rise a second time, until they've doubled in size again.
4. Let's put a pan with nothing on it on the stovetop, and once it's hot, gently place our rolls (as many as will fit) over medium heat. Let them cook for about 7-8 minutes on each side. Repeat the process until they're all cooked, and that's it!

You can now take out the butter and jam to eat!