Description
This English Muffin Toasting Bread recipe yields a soft, lightly chewy loaf reminiscent of traditional English muffins, perfect for slicing and toasting. With a tender crumb and a slightly crisp crust dusted with cornmeal, this bread offers the classic nooks and crannies texture ideal for absorbing butter and jam.
Ingredients
Scale
Dry Ingredients
- 3 cups (361g) unbleached all-purpose flour
- 1 tablespoon (14g) sugar
- 1 ½ teaspoons salt
- ¼ teaspoon baking soda
- 1 tablespoon instant yeast
Wet Ingredients
- 1 cup (227g) milk
- ¼ cup (57g) water
- 2 tablespoons (25g) vegetable oil or olive oil
Other
- Cornmeal, for sprinkling
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, baking soda, and instant yeast thoroughly to ensure even distribution of all dry ingredients.
- Heat Liquids: Warm the milk and water slightly until lukewarm (about 100°F/38°C), then stir in the vegetable or olive oil.
- Combine Wet and Dry: Pour the liquid mixture into the dry ingredients and mix until a rough dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm spot for about 1 hour until doubled in size.
- Shape and Prepare for Baking: Punch down the dough gently to remove air, then shape it into a loaf and transfer it into a greased loaf pan. Sprinkle the top with cornmeal to replicate the traditional English muffin texture.
- Second Rise: Cover the loaf pan loosely and let the dough rise again for 30-40 minutes until it crests about an inch above the pan’s rim.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaf for approximately 50-55 minutes until golden brown on top and sounds hollow when tapped.
- Cool and Slice: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 16 pieces for toasting.
Notes
- Use warm milk and water to activate the yeast properly but avoid overheating, as it can kill the yeast.
- The cornmeal sprinkled on top helps create the signature texture of English muffins and prevents sticking.
- Allow the bread to cool completely before slicing to achieve clean slices without crushing the loaf.
- Store leftovers in an airtight container or bag to keep the bread fresh for up to 3 days or freeze for longer storage.
- For a slightly tangier flavor, substitute part of the water with buttermilk.
