Toast is up there as one of the easiest comfort foods on the planet to make. Like so easy even a kindergartener could pop in a few slices of bread and make themselves a quick little snack {if it wasn’t for that whole knife thing and the spreading of butter, jam, etc. it would be a foolproof plan}. But seriously, the HH will actually make his own toast. Yep, it’s that simple.
So now that we’ve established that toast is easy to make, it should be noted that not all toast is created equal. You can try all sorts of ways to mask wimpy bread, like smothering it in butter or some delicious preserves. But if you start out with a lame piece of bread, it’s hard to recover from that. Enter English Muffin Bread. I’m not sure I can make toast out of anything else ever again. This bread is it for me. But only when you toast it. It doesn’t reach it’s full potential otherwise.
Ingredients
5 cups bread flour
4 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups milk, heated to 120°F
Sprinkling of cornmeal
Directions
Grease two loaf pans and dust with the cornmeal. Tap to cover pans. In a large mixing bowl, combine flour, yeast, sugar, salt, and baking soda. Slowly stir in the milk and mix until combined. Cover dough with greased plastic wrap and let it rise in a warm place for about 30 minutes, or until dough has doubled in size.
Cut dough in half and divide between prepared loaf pans. Push dough down so it completely covers the bottom of the loaf pans. Cover pans with the greased plastic again and let it rise for an additional 30 minutes or until it reaches the top of the pans.
Preheat oven to 375 F. Remove plastic and bake about 30 minutes or until bread is nice and brown. Cool completely on wire rack before serving. Cut, toast and smother with your favorite toppings.
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Stacey says
I bet this would make awesome french toast. I think I’ll try it!
Giulia says
Hi Mavis
i was wondering, isn’t too much yeast? How much is it in grams?
Thanks
Mavis says
It’s about 18 grams and that amount is correct. Hope it turns out well for you!
Harry says
Hi Mavis,
Would love to try this, but was wondering, would this bread freeze well? Thinking of slicing it and freezing it so I have it on hand when I want to make toast. Otherwise I know ill just revert to the normal store-bought bread.
Daisy says
I’m telling you right now, I’m not going to wait for this to cool completely.
Mavis Butterfield says
Ha!
Marie says
YUMMMY!!!! We Love English Muffin Bread!!! We get ours from Bountiful Baskets It’s Awesome!!!
lynne says
this is rising as I type…one question, though…should the dough be of batter consistency? when all mixed together, it was more like pancake or muffin batter, not your typical bread dough…?
lynne says
I ended up adding another cup + of flour….batter/dough was WAY too soupy. In looking at other recipes to compare, the flour to liquid ratio was 3/1…. is your recipe accurate on the liquid?
Mavis says
I made it exactly according to the recipe and it looked like the dough you see in the pans and turned out like the picture. Not sure what to think?