Muffin Bread ooooh yeah

This delicious bread is so quick and easy to make – look ma no kneading!

This comes from Rebecca over at foodiewithfamily.  Check it out.  I love this chick – there are so many awesome recipes on her blog. Hope she doesn’t mind being called chick…

Mr Picky Pants likes this one smeared with Nutella…but each to their own!

Muffin Bread


  • 700ml lukewarm water
  • 1/4 tsp salt
  • 1 1/2 tbs sugar
  • 1 1/2 tbs  instant yeast
  • 750g plain flour
  • 1-2tbs polenta (cornmeal)
  • 1 tbs oil
  • 1 tbs melted butter

Put the water, salt, sugar, yeast and flour into a bowl and mix until combined. The dough will be sticky and soft, but don’t stress. Just cover the bowl with oiled gladwrap and let it sit for awhile (about an hour).  Make sure it’s a warm place, otherwise it could take ages to rise.


It should pretty much double in size. While it’s rising coat the bread tins with oil and the polenta, and then distribute the dough between the two tins and cover with gladwrap.


Let the dough rise again for another hour, or until the bread reaches the top of the tins. Preheat your oven to 180C in the meantime.


I put the bread in the oven at this point because I’m greedy and I wanted to eat. The bread won’t rise much once it’s in the oven, so basically wherever it’s risen to before you bake is where the bread will bake to.

Bake for 30 minutes before brushing the tops of the loaves with the melted butter.


And then bake for 10 more minutes before taking out of the oven to cool. If you can, let it cool for a little bit before cutting yourself a slice…


And smearing it with your choice of poison.


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