NO-KNEAD ENGLISH MUFFIN BREAD

INGREDIENTS:


2 3/4 cups warm water (around 110 degrees)

1 1/2 packages (1/4 oz envelopes) Rapid Rise yeast*

1 Tbsp salt

1 1/2 Tbsp sugar

5 1/2 cups bread flour

Melted butter

*You CAN use regular yeast, but the dough will need to rise twice;
once in the mixing bowl and once in the pans.
With the Rapid Rise yeast, the dough only needs to rise once.


DIRECTIONS:


Combine the warm water, yeast, salt, sugar and bread flour.

Mix JUST until combined; the dough will be extremely sticky and shaggy.

Spoon into two greased loaf pans, about 3/4 full,
and let the dough rise in the pans until it reaches the top of the pans.

Bake in a 350-degree oven for 35-45 minutes or until golden brown.

Brush the tops of the loaves with melted butter about 10 minutes before the loaves are done.

Cool loaves in pans for 5 minutes, then cool COMPLETELY on a wire rack before slicing;
the bread will be VERY moist and needs to cool all the way to "dry".

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