28 February 2014

English Muffin Toasting Bread

English Muffin Toasting Bread / www.delightfulrepast.com

English Muffin Toasting Bread is something I hadn't made in decades when it recently entered my thoughts again. Most recipes for it call for a huge amount of yeast and very short rising time. I prefer the added flavor that comes from using less yeast and more time.

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! 

All the flavor, none of the faff! But if you want to make the muffins, here you go: How to Make Homemade English Muffins.

English Muffin Toasting Bread / www.delightfulrepast.com

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/709 grams) unbleached all-purpose flour
4 teaspoons sugar
2 1/4 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon baking soda
3 cups (24 fluid ounces/710 ml) milk (I use organic 2 percent)
Cornmeal for pans

1 In large mixing bowl, whisk together flour, sugar, yeast, salt and baking soda. In 1-quart glass measure, heat milk until very warm (120 to 130F/49 to 54C) in the microwave.

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 400F/205C/Gas6 (375F/190C/Gas5, 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.

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NanaDiana said...

I am saving this recipe for when my new ovens get installed. That sound wonderful! xo Diana

Anonymous said...

So sorry you are sick. Best wishes to feel better soon.
This looks/sounds delicious. Thanks so much for the recipe and photos.

Jean | DelightfulRepast.com said...

Diana, thanks! And new ovens - I'm so excited for you!

Jean | DelightfulRepast.com said...

Mildred, thank you! It has been a terrible time for me and my lungs, but I think I'll be better soon.

Angie's Recipes said...

Look at the beautiful golden colour!! I am smitten!
Get well soon, Jean!

Jean | DelightfulRepast.com said...

Thank you, Angie! Not much of an appetite today, but I *am* looking forward to enjoying my tea and toast.

TONY said...

Sounds wonderful! Looks wonderful!
However, Jean, you had me at your use of a, "cooking spray." This is the first time I have heard of such a thing. I had to Google it to read about it.
I use olive oil to oil my pan, usually an Italian brand such as Filippo Berio.

Jean | DelightfulRepast.com said...

Thanks, Tony! Cooking spray has been very popular here for a very long time, but I use very little of it. I use mostly extra virgin olive oil and sometimes organic canola oil. And, of course, lots of organic unsalted butter.

Sippity Sup said...

I am very particular about toast. I can see this covers all my bases. Pass the butter (that's first base). GREG

Jean | DelightfulRepast.com said...

Thanks, Greg! I don't think anyone can be *too* particular about toast - good toast is worth taking a little extra trouble!

Unknown said...

I love English muffins.. and have been wanting to make English muffin bread for some time now... Now there is no excuse, I have the perfect recipe :)

Jean | DelightfulRepast.com said...

Jenn, thanks! You are going to love it! Even a busy new mom has the time for *this* bread - just stir it up, let it sit, scrape it into the pans, let it sit, bake. Voila!

Richard Sheppard said...

Dang that looks delicious. I still have some of the palagranet jelly I made last year just before christmas and would go perfectly on this bread. I just might have to make some.

Jean | DelightfulRepast.com said...

Thanks, Richard! Be sure to let me know how you like it! I'm making more tomorrow.

Jaki said...

Hungry hungry hungry!! Thanks for sharing it with #TriumphantTales. Do come back next week.

Jean | DelightfulRepast.com said...

Thanks, Jaki! I'll see you then!

Tammy said...

I haven't tried this before but I love English Muffins so I will definitely be baking up a loaf this week. Nothing beats homemade bread and these toasted slices look delightful!

Jean | DelightfulRepast.com said...

Tammy, thank you! I'm so glad you're going to try it. Do let me know how it turns out for you.