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English Muffin Bread Recipe - Paula's sharing an easy bread recipe for breakfast, and the best part? It's a no knead bread recipe to boot!
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English Muffin Bread Recipe: https://www.pauladeen.com/recipe/friedas-english-muffin-bread/
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0:00
- Okay, here we are in the kitchen.
0:03
The first recipe that I'm sharing with y'all
0:08
in this new year of 2022,
0:10
and hope and pray that it's better
0:12
than 2021 was hopefully folks,
0:16
so everybody going to get straightened out.
0:19
But I love it when the people that watch me,
0:23
and share my memories and my life with,
0:28
I love it when they tell me their story
0:31
and send me a recipe.
0:33
And this one was sent to me in May of last year.
0:38
And, "To whom it may concern, I'm a 19-year-old
0:41
and I had been watching Paula
0:42
since pretty much the beginning.
0:44
I can remember being so small
0:47
and I was watching Paula on Food Network.
0:50
And I was so excited
0:51
when Paula began to do recipes on YouTube
0:54
at the beginning of COVID.
0:56
I always think best recipes
0:59
are those that come from people's families,
1:01
recipes that have a history,"
1:04
and it says, "recipes that means so much to people.
1:08
And my grandmother began teaching me how to cook
1:10
at a very young age,
1:12
and she still teaches me new tricks every day.
1:18
I forget which video it was in,
1:23
but in one video, Paula showed how she likes to drag a fork
1:26
along the edge of a cucumber to make it look like a flower.
1:30
My grandma always does the same thing.
1:34
She said it makes them look fancy." (giggles)
1:38
Well I think your grandmother is so smart
1:42
and this recipe is sent to me from Emmanuel,
1:51
and the last name, L-O-S-U-E.
1:55
And I'm so not knowledgeable
2:00
in Spanish names and the pronunciation of them,
2:06
so I hope I'm pronouncing it correctly,
2:09
because I just loved receiving your letter, Emmanuel.
2:16
Low-sue? Does that sound right, Eddie?
2:18
- Yup. - Lah-sue? (cackles)
2:20
So anyway, thank you so much for your sweet letter
2:24
and so much for Frieda's English muffin bread.
2:30
and Michael Groover and I just adore English muffins.
2:34
So I can't wait to get this going.
2:40
The typing came in so tiny, look how tiny that typing is.
2:44
If I hadn't of had this magnifying glass
2:46
to look at it through (cackles)
2:49
I would never been able to see it.
2:53
So we have two packages of active dry yeast,
3:01
and we're gonna open them up (packet banging)
3:06
and get them ready (scissors scraping)
3:09
to mix with milk and water
3:12
that we bring to the proper temperature.
3:16
All right. (paper scraping)
3:20
Okay. (scissors thud)
3:22
Now, the recipe calls for six cups of flour.
3:27
So I'm gonna take three cups
3:29
(bowl thumps)
3:30
and I'm gonna add-
3:32
(paper shuffles)
3:34
Let me give you the proper amounts.
3:37
A tablespoon of sugar,
3:40
(granules scraping)
3:42
two teaspoons of salt,
3:45
and a fourth of a teaspoon
3:47
of baking soda. (cup clinking)
3:49
(cups thudding)
3:52
Okay.
3:53
(bowl clacks)
3:55
Now they say, combine the yeast
3:59
with three cups of flour, sugar, salt, and baking soda.
4:03
Heat milk and water until very warm,
4:06
between 120 and 130 on the stove top.
4:11
So we've got two cups of milk
4:15
(liquid dribbling)
4:21
and a half a cup of water
4:26
(liquid dribbling).
4:28
All right now I'm going to,
4:31
(igniter clicks)
4:33
'cause I don't want to mess this up,
4:36
I'm gonna take out my thermometer
4:38
(utensils scraps)
4:40
So I'll know exactly what 120 feels like.
4:46
Okay, so I got our milk and our water to 100,
4:49
actually I got it to like 122 or 24
4:53
and I'm just adding my yeast to the flour mixture.
5:00
(utensils clack)
5:04
And I'm just gonna stir all that up.
5:06
So that is our flour, our sugar, our salt,
5:09
and a fourth of a teaspoon of baking soda,
5:13
and of course the two packages of yeast.
5:15
(spoon thuds)
5:17
All right, so I'm gonna add this,
5:19
(metal clangs) (liquid babbles)
5:23
the milk and water that's been brought to 120,
5:27
(metal clanks)
5:28
and Emmanuel tells me to beat it well.
5:31
(jewelry clinks)
5:33
(mixture splashes)
5:36
I almost think I might need a,
5:40
I wish she was here to do this with me.
5:45
That would be great.
5:48
I think I'm gonna need this whisk.
5:53
(whisk clanks)
5:55
She didn't say, but I think this is gonna work better.
5:58
So add to the dry mixture, beat well,
6:01
stir in another three cups of flour to make a stiff batter.
6:07
(whisk scrapes)
6:11
Wouldn't you say that it's beating it well, Eddie?
6:15
- Yep. - Right?
6:17
(glass clanks)
6:18
And now this is gonna make a stiff batter.
6:22
(whisk scrapes)
6:26
You know bread can be something tedious to make.
6:31
I know one time I got on a kick
6:33
where I was just gonna learn
6:35
how to make this fabulous French bread.
6:37
Well I made it and made it and made it and made it.
6:43
I made everything but fabulous French bread.
6:46
It never was that good.
6:48
So I kinda gave up on that and stuck to my roots,
6:51
like corn bread and biscuits. (chuckles)
6:54
(bowl scraping)
6:58
(jewelry clinking)
7:02
All right.
7:08
Oh, that yeast smells so good, Eddie.
7:12
Okay, so we're gonna,
7:19
oh gosh, and it feels good.
7:23
It feels so good to your fingers.
7:25
It's nice and warm.
7:31
So Emmanuel doesn't say anything about an electric mixer.
7:38
So I'm assuming
7:40
that this is all done by hand. (whisk clacks)
7:43
(bowl thuds)
7:49
I cannot wait.
7:50
Cannot wait to try this.
7:53
All right, so we're gonna need to grease our
7:57
(can thuds)
7:59
hands real good.
8:01
And we're gonna dust them with the corn meal.
8:05
I wanna do this over the sink
8:06
so I won't get
8:09
a spray of grease (can hisses)
8:11
all over the floor.
8:16
Okay, so we've got our corn meal.
8:20
This doesn't feel like
8:21
the kind of corn meal that I normally use.
8:28
Is it? (laughs)
8:30
What kind of corn- - Publix.
8:32
- I mean what do they say about it?
8:34
- [Theresa] Just regular corn meal.
8:35
It's not self-rising, - Okay.
8:37
it's not the mix - Okay.
8:38
that you told me to buy - It's just so fine.
8:40
It feels so fine, you know?
8:43
It's not as big-grained as like
8:46
what you cook your pizzas on.
8:49
You know what I'm-
8:54
just feels a little different.
8:55
(pan scrapes)
8:58
Okie dokie. (pan scrapes)
9:01
So now it's up to me to half
9:06
this batter. (chuckles)
9:10
Okay I got it divided the best I can,
9:14
and now I'm sprinkling it with more corn meal
9:18
as I was instructed to do.
9:26
If this turns out for me,
9:27
I'm gonna be so, so excited
9:30
because I adore bread made with yeast.
9:35
All right, so, wow.
9:37
I'm gonna take it in here in the living room
9:40
because I have to let it rise for 45 minutes.
9:44
So I'm gonna bring it here by a fireplace
9:55
because I don't think this is too warm at all.
9:59
So just cover it
10:02
and give it 45 minutes to rise
10:05
and then bake in a 400 degree oven for
10:09
I think she said 25 minutes?
10:11
20 or 25 minutes,
10:12
so I can't hardly wait.
10:15
Okay so look at how beautiful Frieda's
10:20
bread is sliding on this. (chuckles)
10:24
I hope I don't drop them.
10:25
Isn't that beautiful?
10:27
English muffin bread.
10:30
And I adore English muffins.
10:32
(oven whirring)
10:34
Thank you, Emmanuel.
10:35
I just love, love, love that you share your grandmother,
10:41
actually, it was your great-grandmother's recipe
10:45
with all of us.
10:47
I'm sure that all of us (doors thumping)
10:51
who have watched this video
10:54
will treasure this recipe.
10:57
Guess what?
10:58
(oven whirs)
11:01
Frieda's English muffin bread is ready!
11:06
Look at this, y'all!
11:08
Oh oh oh, I'm so excited!
11:11
(footsteps scraping)
11:14
Those children are not gonna be able to
11:16
eat that casserole, I don't think.
11:18
Okay, here we go.
11:19
I got to find some racks to put it on
11:22
because Emmanuel says to
11:27
remove it from the pans immediately.
11:31
(oven whirring)
11:35
(metal clanking)
11:37
Oh!
11:41
Oh oh!
11:44
Oh, oh, oh, oh! (chuckles)
11:47
Look at this bread!
11:49
(pans clanking)
11:55
Look how easy it comes out of the pans, y'all.
12:00
Oh, oh, oh. (chuckles)
12:04
I'm beyond excited. (hands clapping)
12:12
Beyond, beyond excited.
12:15
(pans clanking)
12:16
All right now, Emmanuel says
12:20
it is better toasted.
12:24
(pans clanking)
12:31
So if it does taste like English muffin,
12:33
I would never eat an English muffin without toasting it.
12:38
So I think I'm picking up
12:41
what they're putting down with that.
12:44
So who's ready?
12:50
Just got to get me a bread knife.
12:54
(oven whirring)
12:56
And I think we're gonna have to go to this drawer over here.
13:01
(utensils clanking)
13:03
Some days I think I got too many drawers
13:04
and then other days I think I don't have enough drawers.
13:08
(bread crunching)
13:13
Heaven to Betsy.
13:15
Come look at this, Theresa.
13:18
(Paula sighs)
13:23
- [Theresa] Ooh, it's beautiful.
13:26
- It is so beautiful.
13:33
All right, our butter's a little hard, I can't-
13:38
(glass clinking)
13:44
(metal scraping)
13:48
(oven whirring)
13:50
(bread crunching)
13:54
Oh my gosh!
13:58
All right y'all, get y'all a piece.
14:00
(bread crunching)
14:10
I would actually need a moment alone.
14:15
- [Theresa] This is good. (Paula chuckles)
14:17
And I think if it's coming out the oven,
14:18
you probably don't need to toast it yet.
14:21
- Yeah. - I don't think
14:21
this needs to be toasted, do you?
14:23
- Eddie.
14:25
You have to.
14:31
That end piece will blow your mind, y'all.
14:37
(hands slapping)
14:40
- [Theresa] Frieda.
14:42
That was a hit.
14:47
- Frieda, Frieda.
14:51
Mm.
14:54
What do you think, Eddie? - It's good.
14:57
Easy to make.
14:58
- Mm! So easy.
15:02
Look at that beautiful bread.
15:04
(oven whirring)
15:08
- [Theresa] I love the fact that it freezes well.
15:10
- Yes.
15:15
Oh my gosh.
15:17
Watch out bathroom scales! (chuckles)
15:21
'Cause they fixing to go up!
15:25
I can't thank you enough.
15:26
I can not thank you enough.
15:30
Family recipes are something that truly
15:33
needs to be cherished.
15:38
And I've always encouraged people over the years,
15:43
if you have a grandmother, an aunt, or your mother,
15:49
it's just so important that you get in the kitchen with them
15:53
and learn all their tricks of the trade
15:58
and things that are so important to the families.
16:03
So please, please, please
16:06
get in there
16:08
and don't let these wonderful traditional recipes
16:12
go to the grave.
16:15
I can't thank you enough, honey.
16:17
It's out of this world.
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