English Muffin Toasting Bread
English Muffin Toasting Bread
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 1 loaf |
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- cornmeal, to sprinkle in pan
Directions
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.
Reviews
- 05/09/2012
- the dough looked perfect and it rose exactly as described in the directions. However once it went in the oven the center fell almost immediately. It's still warm so I haven't tasted it, yet, but it looks quite strange
It looks to me like your bread my have over "proofed. Please call our Baker's Hotline so we can trouble shoot. 802-649-3717. betsy@kaf
- 04/23/2012
- 04/22/2012
- I've been making the NYTimes no knead bread, and this English Muffin Toasting Bread is even easier, and has better results! I loved the texture, and it rose exactly as expected, and the humidity is high today, as it has been raining non-stop since noon. This is my go-to bread from now on.
- 04/11/2012
- I've made it twice and like it a lot for toast, but both times, I need to add more water to get a soft (not even very soft) dough. I weighed the flour, so I assume the measuremnts were correct.
- 03/26/2012
- Incredibly easy. We also love the taste - as the name if the recipe indicates, this bread is made for toasting!
- 03/23/2012
- Wow. Like everyone says, easy and delicious.
On my loaf, most of the corn meal "floated" up to the top of the 4 sides and made a little ring around the loaf. Could that be because I used pyrex bread pans? Or is it because I greased the pans with cooking spray instead of plain oil? Any suggestions?
I'm not sure....feel free to give us a call and we can troubleshoot! Betsy@KAF
- 03/18/2012
- Used the Baker's powdered milk and it came out fine. For the time spent making it, this is an especially nice bread.
- 03/11/2012
- 02/26/2012
- This bread is so easy to make and tastes great. The crumb is so light, soft, and airy! I was curious about the recipe, considering it requires such little effort working the dough and such little rising time, but it works. I used active dry yeast but did everything else the same and it turned out perfectly.
- 02/24/2012
- I'm in Japan and would love to make this bread but have not seen cornmeal anywhere. Do you think it would still turn out ok if I omitted the cornmeal? Thanks for your help!
The corn meal is only there to help with the cooking of the muffins. You may safely omit it, as long as you grease your griddle. Or you may substitute polenta for this task. Give it a try. Frank @ KAF.
