This bread makes the crunchiest, most English muffin-like toast ever! Perfect with a generous slathering of organic unsalted butter and raspberry jam. And it is so incredibly easy that it's the first thing that came to mind when I asked myself "What can I possibly make for the blog today even though I'm sick?" Yes, its that easy!
English Muffin Toasting Bread
(Makes two 8 1/2-by-4 1/2-by 2 1/2-inch loaves)
5 dip-and-sweep cups (25 ounces) unbleached all-purpose flour
2 With dough whisk or large wooden spoon, stir milk into flour until well combined. Spray a piece of plastic wrap with cooking spray and cover bowl. Let dough rise for 1 1/2 to 1 3/4 hours.
3 Spray two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans, also known as 1-pound loaf pans (another 1-pound loaf pan) with cooking spray and coat with about a tablespoon of cornmeal. Stir down dough and divide evenly between the two prepared pans. Smooth out the batter and sprinkle with a little cornmeal. Cover pans with the same piece of sprayed plastic wrap you used to cover the bowl. Let dough rise for about an hour, just to the tops of the pans.
4 During last 10 minutes of rise, preheat oven to 400 degrees (375, if using glass pans). Bake for about 25 to 30 minutes. Remove from pans; cool completely on wire rack for about an hour. Do not slice until completely cool.