Before I get to today’s recipe, I wanted to take a minute to share some thoughts about yesterday’s events.
Shane took this photo of the finish line at the Boston Marathon two years ago. The race is a constant, nearly daily, topic of conversation in our house as Shane trains with the hope of qualifying to run this great race. We watched in horror yesterday as news of the attack came out. Our hearts are heavy today, and our thoughts go out to all those affected by this tragedy.
I wasn’t sure what to post today, but I kept coming back to this English Muffin Toasting Bread. English muffins always remind me of pre-race mornings – a muffin smeared with peanut butter is Shane’s breakfast of choice before he runs. Actually, with the exception of those mornings that I cook eggs, he eats an English muffin pretty much every day. In other words, we go through a ton of them! For the longest time I’ve wanted to start making them for him instead of buying them. While I’ve made homemade English muffins, to churn them out routinely in the quantities we’d need always seemed like a daunting task, one I may not be able to keep up with.
I think I’ve found the solution though, finally, in this English Muffin Toasting Bread. It is so unbelievably simple, especially for a yeast bread. If you haven’t jumped into the world of baking with yeast, I can think of no better place to start. This bread requires absolutely no kneading – you simply mix the ingredients together, dump them into the loaf pan to rise briefly, then bake. Start to finish, the entire process will take you only about 90 minutes (and most of that is hands-off time).
The recipe produces an absolutely gorgeous loaf of bread, probably one of the best I’ve ever made. Cut into slices and toasted, the bread is heavenly! It has a crisp exterior with a soft, tender interior and little holes that trapped the butter we spread over it. I was able to cut one loaf into enough slices to last nearly a week so next time I’ll make two loaves and freeze slices for a quick, easy, homemade breakfast. The only thing left to do is figure out if I can make a whole wheat version…
English Muffin Toasting Bread
from King Arthur Flour
cornmeal, to sprinkle in pan
3 cups (12.75 oz) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup whole milk
1/4 cup water
2 tablespoons canola oil
Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Dust the bottom and sides of the pan with cornmeal.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking soda, and yeast. Mix on low briefly just to combine. In a microwave-safe measuring cup, stir together the milk, water, and canola oil. Microwave to between 120 and 130 F, or if you don’t have a thermometer, until the mixture is hotter than lukewarm, but not so hot you can’t comfortably put your finger in it.
Add the liquid mixture to the bowl of the mixer. Starting on low, and increasing to high speed, beat the dough for 1 minute. It will be sticky and soft, that’s fine. Transfer the dough to the prepared pan and spread in an even layer. I sprayed my rubber spatula with nonstick cooking spray and used that to spread the dough since it was so sticky.
Cover the pan loosely with plastic wrap and let the dough rise for about 45 minutes, or until it’s just barely risen above the edge of the pan. Meanwhile, preheat oven to 400 F.
Bake bread for 22-25 minutes, or until it’s golden brown and an instant-read thermometer inserted in the side registers 190 F. Remove the pan to a wire rack and let the bread cool in the pan for 5 minutes before turning it out. Allow to cool completely before slicing.
I love English muffins with PB before a morning race. I think all of our hearts are heavy this morning!
This is an absolutely gorgeous loaf! I can only imagine how amazing the toast is that it makes.
Mmm mmm what a fabulous recipe!!
LOVE English muffin bread! It makes the best grilled cheese on the planet, too π I make mine with 100% white whole wheat flour by replacing the milk with buttermilk, adding an extra 2 Tbsp+ of water, and doubling the baking soda. It’s best if you only use a scant TEASPOON of active yeast or a golf ball sized wad of sourdough starter, don’t heat the milk/water, and let it rise overnight in a cool place. During the summer (in NH) I will cut the yeast down as low as 1/2 teaspoon or use sourdough starter instead since my kitchen is warmer. The key with whole wheat is the acidity of the buttermilk and the soaking — it will be more slack than the white when you finish mixing, but will firm up as it sits.
I LOVE toasted english muffins with peanut butter melting over them. I’ve been skeptical about english muffin bread though. But I trust you!
I love english muffins! What a great idea to make it a bread..I hope he gets the chance to race someday..its so heartbreaking.
Thanks for your thoughts and sharing what you did. I didnt know the race was that near and dear to Shane’s heart; wow.
The muffin bread…Yes, I make an adaptation to this King Arthur recipe & I add tons of cinnamon and raisins to it! Love it!
OMg yes this would be perrrrrfect for toast!!!
This bread is so different! We only have tradition english muffins here in Australia, but I am book marking this. I would love to make this into english muffin bread french toast!
Shane and I must have run Boston the same year! (2011?) I wouldn’t say I talk about it daily, but probably weekly…mostly to say it’s highly unlikely I’ll ever qualify again. But I just can’t stop thinking about how terrible yesterday’s events were…and how that makes me want to run it again even more. I eat an English muffin every day also (with peanut butter) and I’m pretty certain I couldn’t keep up with this requirement either…but maybe with this bread I could!
This bread looks so good and is perfect pre-race fuel! My heart is with boston and the ones who suffered and are suffering.
What happened yesterday is one of those things that I can’t wrap my head around. For me, there are really no words. It must be very surreal for you and Shane with this being so close to home with your connection to the running world. I was definitely thinking about you guys yesterday.
Now, about your bread…it looks and sounds awesome. I am a big English muffin fan. I usually leave the bread making to my hubby, but you have me thinking I might give this one a try myself. π
I love eating English muffins with honey. That sweetness is perfect on English muffins. But even plain, I like those little things. I think its a texture thing. They are kind of pull-apart-y and a little chewy, which I like. π
Isn’t English muffin bread the best?! It’s so easy and it takes like you spent forever on it!
I’ve made English muffin bread and it’s the absolute best…maybe even better than English muffins!
This very recipe was my gateway drug into yeast baking! It looks great, Tracey.
This looks like the next bread I will be making!!!
This is gorgeous! I’d definitely be happy with this before a race!
I made some that was a different recipe and it was so-so. I might have to try this recipe next π Thanks!!
I appreciate your thoughts on such a sad situation Tracey!!
Thanks for this recipe! I am really looking forward to trying it – and thank-you to your reader who shared her method for using whole wheat flour…that’s what I’ll be doing!
I have a similar recipe and I love it! It’s so easy and great to make for guests for breakfast.
That loaf looks so perfect! I’d love to try this recipe π