English Muffin Toasting Bread
A yeasty, coarse-textured bread that 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.
Ingredients
- 363 g all-purpose flour
- 1 tbsp or 14%g granulated sugar
- 1.50 tsp or 9%g table salt
- 0.25 tsp baking soda
- 1 tbsp instant yeast
- 1 cup or 227 g milk
- 0.25 cup or 57 g water
- 2 tbsp or 25%g vegetable oil
- to taste yellow cornmeal
Equipment
- mixing bowl
- stand mixer
- microwave-safe bowl
- saucepan
- thermometer
- electric beater
- loaf pan
- oven
- cooling rack
Instructions
Mix Dry Ingredients
Weigh your 3 cups or 360 g all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the 360 g all-purpose flour , 1 tbsp or 14%g granulated sugar , 1.50 tsp or 9%g table salt , 0.25 tsp baking soda , and 1 tbsp instant yeast in a large mixing bowl or the bowl of a stand mixer .
Heat Liquids
Combine the 1 cup or 227 g milk , 0.25 cup or 57 g water , and 2 tbsp or 25%g vegetable oil in a separate microwave-safe bowl or in a saucepan on the stovetop. Heat to between 120 °F and 130°F. Be sure to stir the liquid well before measuring its temperature with a thermometer .
Make the Dough
Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.
Using an electric beater or stand mixer with the flat beater attachment, beat at high speed for 1 minute ; the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2-3 minutes , or until the dough is smooth and starting to become elastic.
Prepare Pan and Rise
Lightly grease an 8.5 " x 4.5 " loaf pan , and sprinkle the bottom and sides with to taste yellow cornmeal .
Scoop the soft dough into the loaf pan , leveling it in the pan as much as possible.
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 about 1/4" over the rim. This will take 45-60 minutes . While the dough is rising, preheat the oven to 400°F.
Bake
Remove the cover, and bake the bread for 22-27 minutes , till it's golden brown and its interior temperature is 190°F.
Cool
Remove the bread from the oven , and after 5 minutes turn it out of the pan onto a cooling rack to cool. Let the bread cool completely before slicing.
View Cooklang Source
---
title: English Muffin Toasting Bread
description: "A yeasty, coarse-textured bread that 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."
servings: 1
total time: 1 hour 15 minutes
prep time: 8 minutes
bake time: 22-27 minutes
tags: [bread, baking, yeast, toast]
cuisine: American
difficulty: easy
---
== Mix Dry Ingredients ==
Weigh your @all-purpose flour{3 cups or 360%g}; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the @all-purpose flour{360%g}, @granulated sugar{1%tbsp or 14%g}, @table salt{1.5%tsp or 9%g}, @baking soda{0.25%tsp}, and @instant yeast{1%tbsp} in a large #mixing bowl{} or the bowl of a #stand mixer{}.
== Heat Liquids ==
Combine the @milk{1 cup or 227%g}, @water{0.25 cup or 57%g}, and @vegetable oil{2%tbsp or 25%g} in a separate #microwave-safe bowl{} or in a #saucepan{} on the stovetop. Heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature with a #thermometer{}.
> Be sure the liquid doesn't reach 140°F, as temperatures in that range can harm the yeast.
== Make the Dough ==
Pour the hot liquid over the dry ingredients in the #mixing bowl{} and mix until thoroughly combined.
Using an #electric beater{} or #stand mixer{} with the flat beater attachment, beat at high speed for ~{1%minute}; the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for ~{2-3%minutes}, or until the dough is smooth and starting to become elastic.
== Prepare Pan and Rise ==
Lightly grease an 8.5" x 4.5" #loaf pan{}, and sprinkle the bottom and sides with @yellow cornmeal{to taste}.
Scoop the soft dough into the #loaf pan{}, leveling it in the pan as much as possible.
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 about 1/4" over the rim. This will take ~{45-60%minutes}. While the dough is rising, preheat the #oven{} to 400°F.
== Bake ==
Remove the cover, and bake the bread for ~{22-27%minutes}, till it's golden brown and its interior temperature is 190°F.
== Cool ==
Remove the bread from the #oven{}, and after ~{5%minutes} turn it out of the pan onto a #cooling rack{} to cool. Let the bread cool completely before slicing.
> Want to add a tiny bit of sourdough tang to this loaf plus use up some of your discard starter? Replace the wet ingredients with 0.75 cup (194g) milk, 2 tbsp (25g) oil, and 0.75 cup (180g) unfed sourdough starter discard. Replace baking soda with 0.5 tsp baking powder and reduce flour to 2.25 cups (270g). Stir the discard starter in after combining the hot liquid with the dry ingredients.