2-1/2cupswhite flour (can use up to half whole wheat flour)
1cupmilk OR water
1/2cupwater (in addition to the milk or water above)
Cornmeal, oatmeal or a bit of extra flour for pan
Prepare the aluminum food pan of the Omnia by greasing it with a bit or butter, margarine or oil and then add approximate one teaspoon of cornmeal and shake the pan so that the entire inside is coated.
Mix the yeast, sugar, salt, baking powder and the flour in a large bowl. Add the milk and water. Stir until thoroughly mixed. DON’T KNEAD. Place dough into the prepared pan.
Put the cover on the pan and let the dough rise until doubled, about 45 minutes if the temperature is about 70° F. (21 C.) (the time will be shorter if it’s hotter; longer if it’s cooler).
When the dough is almost doubled, place the steel base for the Omnia on a hot burner and let it preheat for about three minutes.
Place the food pan on the hot base. Leave the burner on hot for one minute (60 seconds). This is important for heating the pan and the air that is channeled over the top of the bread.
Turn the burner down to just above medium (my stove has settings from 1 to 7, 7 being the hottest, and I turn it to 4).
Bake the bread for about 35 minutes. The easiest way to tell if it is done is to stick an instant-read thermometer in the center of the loaf. It will read between 195° F. and 200° F. (90 to 93 C.) when done.
If you don’t have a thermometer, the top should appear dry and you’ll see a bit of golden brown along the edges of the top (next to the pan). Stick a knife into the center of the loaf and make sure there is no raw dough on it when you pull it out.
Remove the pan from the stove and turn the loaf out onto a cooling rack, cutting board or plate (if you leave it in the pan, the bottom and side crusts will get soggy instead of being crunchy).
Let cool at least a few minutes before cutting. Serve warm or toasted.
To make this dairy-free, use water, almond milk or soy milk in place of the regular milk.
English Muffin Bread for the Omnia Stove Top Oven
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Vitamin A 40IU1%
* Percent Daily Values are based on a 2000 calorie diet.