my best response: no-knead whole wheat english muffin loaf
We are currently doing Game Theory in Micro.
I woke up a little earlier than 6am as usual, craving for some hearty breakfast bread, and this was simply how I reacted.
Making yeast bread might be tricky, but there could be hardly an excuse to fail on this knead-less recipe. The only technique required was stirring. Rather than the very basic yeast bread version, I added blended cottage cheese to enrich the flavor and dark maple syrup for some hint of caramel. The loaf I ended up with was exactly what I had expected for an english muffin: moist and slightly crumbly. My kitchen smelled heavenly good.
no-knead whole wheat english muffin loaf
Makes one 9-inch loaf
1 package active dry yeast
1/2 cup warm milk
1 cup cottage cheese, warmed up in microwave
2 tbsp dark maple syrup
1/4 tsp baking soda
1/4 tsp salt
2 1/4 cups white whole wheat flour
In a large mixing bowl, dissolve the yeast in warm milk and set aside. Using a blender, blend together cottage cheese, egg, maple syrup, baking soda, and salt until smooth. Stir the cheese mixture into the yeast mixture to combine.
Using a wooden spoon, stir the flour into the wet mixture in two batches. The dough should be very wet and sticky but homogeneous. Transfer the dough to a greased loaf pan. Cover and leave it in a warm place to raise until double in size.
When the dough is doubled in size, punch down using a wooden spoon. Cover and let it raise again to double in size. Bake in a 375F oven until browned on the top and cooked through, 45 to 50 minutes. If the top browns too quickly, cover loosely with aluminum foil.
When the bread is done, remove the pan from the oven. Let the bread rest in the pan for 5 minutes then turn it out to a rack to cool completely and slice.