English Muffin Toasting Bread

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to fresh summer jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our King Arthur test kitchen Hall of Fame.

English Muffin Toasting Bread

star rating (295) rate this recipe
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 01/01/2010

Ingredients

Directions

see this recipe's blog

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 120F and 130F. 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 400F.

8) Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190F.

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.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 14 Amount Per Serving: Calories: 130 Calories from Fat: 20 Total Fat: 2.5g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 280 mg Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 2g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/05/2015
  • Mary from Colorado
  • Made this today on our cold rainy Colorado day! Tasted excellent! Easy prep and quick! I did add 1/4 more of ingredients to fit into my 13 x 4 1/2 pan. And subbed one cup flour for whole wheat. Definitely a keeper! One question?? Would KAF recommend doubling this recipe?

    Mary, this bread recipe is just the thing to brighten up a cold, rainy day. Feel free to make a double batch of this recipe, but please only increase the yeast to 1 tablespoon plus 2 teaspoons while doubling all other ingredients. A full doubling of the yeast would cause the dough to rise too quickly and it wouldn't have time to develop that wonderful, yeasty flavor. Good luck and happy baking! Kye@KAF

  • star rating 05/02/2015
  • Dot from Michigan
  • The first time I made this, I followed the recipe exactly. I was a bit worried because the dough seemed heavy, but the bread turned out delicious in the end. The second time I made this, I replaced the two tablespoons of oil with two tablespoons of (strained) bacon drippings. It was so good! The bread didn't taste like bacon or anything - it just had a really interesting sort of depth to the taste. I will definitely be making this bread a lot in the future.
  • star rating 04/27/2015
  • Joe from Edison, NJ
  • This is a great recipe and it couldn't be easier. This gets made in my house at least once a week. I do have a couple of questions though. First is the chemistry. If you have yeast, why do you need baking soda? Also, what is the acid that activates the soda? I don't see anything acidic in the recipe. Second, the loaf always comes out a bit flat topped. I let it rise until it just crowns over the rim of the loaf pan but it sinks upon baking. I isn't ruined. It just looks a little weird. Maybe its because I always have to add substantially more liquid to make the dough as pliable as the recipe suggests it should be. (1/2 cup more milk + 1/4 cup more water). Oh, and I mix by hand not machine. Suggestions?
  • star rating 04/16/2015
  • sri from chennai, india
  • What a beautiful recipe ! My all time favorite... Have a question though ..if I have to get a 9x5 pain de mei loaf how much shd I increase the recipe measurements ?
    Try increasing the entire recipe by 1/4 to get the dough to fit the larger pan. MJR @ KAF
  • star rating 04/13/2015
  • Peggy from Sandhills, NC
  • Won't ever buy commercial English muffins again. This recipe is super easy, it takes longer to clean up than it does to make this. I substituted 1 cup of whole wheat flour after to speaking to a KAF master baker and added 1 T of extra liquid on her advice. Perfect. I can tell when it needs the extra T of liquid by the way it slaps the side of my mixer bowl. So delicious.
  • star rating 04/12/2015
  • Beth from San Jose, CA
  • For a novice bread baker, this is a confidence-boosting great first recipe. I've made three loaves so far, using it for grilled cheese, french toast, with poached eggs and just toasted & buttered. I like it overall but the flavor is kind of plain. I just bought some instant sourdough flavor. Any suggestions on how much I should add?

    Add 1-3 tsp per cup of flour for an extra sourdough punch! Happy baking! Laurie@KAF

  • star rating 04/11/2015
  • Betty from Orange, CA
  • First time I tried make bread and successful with this recipe. Easy to follow and bread turns out wonderful. I'm happy :)
  • star rating 04/09/2015
  • Meems from Northern California
  • Hey Liza, it must be us NorCal bakers as I just made this recipe and got verbatim your exact results! I will try it again but use the fluff measuring of the flour next time. Since there isnt a "maybe" rating button, I will say yes due to others who it turned out for. Maybe next time I will get it right

    Meems, please follow Elisabeth's advice and properly hydrate that dough! The environment may be particularly dry in NC, which can yield a loaf that doesn't rise quite as much. Take a look at our blog post on this recipe to get an idea of what this dough should look like. You will want to add additional water until it reaches this batter-like consistency. We hope you give it another go! Happy baking! Kye@KAF

  • star rating 03/31/2015
  • B from Dallas
  • Made this recipe last night and the loaf is almost gone. It was warm in my kitchen and only took about 30 minutes to rise. Baked for 22 min and melted a tsp of butter over the top, as it seemed very hard. The butter softened the top beautifully. We've only had it toasted with butter so far, and it's incredible. Excited to try it with preserves!
  • 03/30/2015
  • Liza from Northern California
  • Disappointed in this recipe. I followed the recipe, measured everything but instead of a soft dough the dough was dry and I had to add some water to get it to come together. It did rise a little bit but not as much as the recipe indicated. We were able to eat and it was good but more dense than what I believe the recipe indicates. Not sure I will try this again.
    I am sorry this recipe did not come out well. You did the right thing by adding additional water. The dough should be quite wet and could even be described to be batter-like. The recipe calls for both milk and water. The water amount can be overlooked! Be sure you are measuring your flour by fluffing the flour, then gently sprinkling into a dry volume measuring cup until is overflowing. Lastly, take a straight edge such as a knife and level off the measuring cup. We hope you will try again and look forward to hearing how it goes! Elisabeth@KAF


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