English Muffin Toasting Bread

Happy April everyone! It’s been one hectic month, but thankfully, I have break from school this week and I’ve been really enjoying it. Lots of sleeping in, and lots of helping my mom test some (a lot) of recipes for her website, which is launching this weekend! I think it will be an awesome place for tons of delicious, chef-quality recipes for you to enjoy.


Speaking of chef-quality recipes, let’s talk about this bread. I’m typically not a fan of foods that are trying to be other things (tofurkey, for example) so I was a bit skeptical at first. I can’t tell you how wrong I was. It had the recognizable crumb of an English muffin and had the hearty taste that you want slathered with butter any day of the week. As the recipe states, it is absolutely spectacular toasted, and I can’t praise this bread enough.
Don’t believe me? Try it for yourself. I dare you. 🙂

English Muffin Toasting Bread

  • 12 3/4 ounces all purpose flour
  • 1/2 ounce sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast
  • 8 ounces milk
  • 2 ounces water
  • 7/8 ounce vegetable oil or olive oil
  • Cornmeal, to sprinkle in pan


1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
3) Pour the hot liquid over the dry ingredients in the mixing bowl.
4) Beat at high speed for 1 minute. The dough will be very soft.
5) Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.
7) Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.
8) Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.
9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Yield: 1 loaf.
Courtesy of King Arthur Flour

Rayna 🙂

(P.S. I tried formatting the pictures in a new way. What do you think?)

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