Description
This English Muffin Toasting Bread recipe yields a soft yet slightly chewy loaf perfect for toasting. Made with common pantry staples and baked to golden perfection, this bread is ideal for breakfast or snacks, delivering the classic texture and light crumb reminiscent of traditional English muffins.
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 bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast until evenly combined.
- Combine Wet Ingredients: In a microwave-safe bowl, combine the milk, water, and oil. Heat the mixture until it reaches 120°F to 130°F, then stir well before proceeding.
- Mix Dough: Pour the warmed liquid over the dry ingredients and mix thoroughly until fully integrated. Beat the dough at high speed for 1 minute until it becomes smooth and soft in texture.
- Prepare Pan: Lightly grease an 8½” x 4½” loaf pan and sprinkle cornmeal on the bottom and sides to prevent sticking and add texture.
- Transfer Dough: Scoop the soft dough into the prepared loaf pan, leveling out the surface as much as possible for even rising and baking.
- Let Dough Rise: Cover the pan and let the dough rise in a warm place for 45 to 60 minutes, until the dough just barely crowns over the rim of the pan.
- Preheat Oven: While the dough rises, preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
- Bake: After the rise, remove the cover and bake the loaf for 22 to 27 minutes. The bread should turn golden brown and reach an internal temperature of 190°F when done.
- Cool: Remove the bread from the oven and let it rest in the pan for 5 minutes. Then, carefully turn the loaf out onto a wire rack to cool completely before slicing and serving.
Notes
- The dough will be quite soft and sticky; do not add extra flour to toughen it up.
- Ensure the liquid is warmed to 120°F–130°F to activate the yeast properly without killing it.
- Using cornmeal in the pan gives the loaf a characteristic texture and prevents sticking.
- Check the internal temperature with a probe or instant-read thermometer to confirm doneness.
- Cool bread completely before slicing to maintain the crumb structure and prevent gummy texture.
