English Muffin Toasting Bread

What’s not to love about all the crooks and crannies of English muffins?  This recipe duplicates that wonderful taste, but in an easy to slice loaf.  I like extra-thick Texan sized slices, pan fried and then smothered in butter and preserves.  Decadently delicious!


(Makes 2 generous loaves)

5 cups all purpose flour, (ideally, sifted)

4 tsp or 2 pre-measured packets of instant yeast

1 tbsp granulated white sugar

2 tsp salt

1 tsp baking soda

3 cups milk, scalded and then cooled to 120F

Sprinkling of cornmeal

Vegetable oil to grease the pans

Two loaf pans

Large mixing bowl with spoon

Clean tea towel and/or plastic wrap



1.   Grease the loaf pans, and then dust with cornmeal.  Tap the cornmeal around all the sides and bottom to make sure they are well covered.  Discard excess cornmeal.

2.   Scald the milk and then set aside and allow to cool to 120F.  Do not use the milk in the mixture when it is hot; it will kill the yeast and your bread will not rise.

3.   In a large mixing bowl, blend together the sifted flour, yeast, sugar, salt and baking soda.  When scalded milk has cooled, slowly add it to the dry mixture and blend well.

4.   Cover dough with a damp tea towel or plastic wrap, and allow to rise in a warm draft-free area until the dough has doubled in size (about 30 minutes).

5.   Push dough down and divide in half.  Form a loaf from each half; push dough down so it completely covers the bottom of the loaf pans.  Cover the pans again and let the dough rise a second time in a warm, draft-free area until the dough has doubled in size and/or reaches the top of the loaf pans.

6.   Preheat oven to 375F.  Uncover loaf pans; bake in center rack for about 30 minutes, or until loaf look nice and toasty brown.  (actual time may vary with your oven).

7.   Allow to cool completely before removing from pan and slicing.







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