This English muffin toasting bread is full of nooks and crannies and perfect for your breakfast toast!
Who doesn’t love a crispy slice of English muffin, slathered in butter, first thing in the morning with a hot cup of coffee?
This English muffin toasting bread takes everything you love about English muffins–the nooks, the crannies, the crispy exterior, and the soft interior–and turns it into bread!
Don’t be intimidated by making your own bread! This bread recipe is super easy, and very doable.
Slathered with butter, honey, jam, (or all three!) you’re going to love sharing this toasting bread with friends and family.
Ingredients for English muffin toasting bread
- All-purpose flour – A common baking ingredient that will hold the dough together.
- Granulated sugar – Sugar will help activate the yeast and lend a subtle sweetness to the bread.
- Salt – Salt is super important to help create a flavorful bread.
- Baking soda – Baking soda will aid in the rising of the dough to make it fluffy.
- Instant yeast – This is what makes the bread rise, and creates a light and fluffy bread.
- Milk – This will add moisture and a bit of fat to the bread.
- Water – Water helps add moisture and helps the yeast bloom.
- Vegetable oil – This is our fat of choice that will add moisture to the bread so it’s not dry.
- Cornmeal – Sprinkled on the outside, cornmeal will give this English muffin toasting bread that classic crunchy outside.
While using English muffin toasting bread for toast in the morning is an excellent idea (slathered in honey, salted butter, or jam,) here are a few other ideas for using it:
- Delicious sandwiches
- For toasts for bruschetta
- Cubed and toasted for croutons
You can always make a couple of loaves ahead of time and freeze them.
Wrap your cooled, unsliced loaf with two layers of plastic wrap, and then a layer of foil on top, and store in the freezer for up to 3 months.
To thaw English muffin toasting bread, simply put it in the refrigerator overnight.
Storage and leftovers
Any leftover English muffin toasting bread can be wrapped in plastic wrap and kept on the counter at room temperature for up to 3 days.
More bread recipes
- Craving something from your favorite coffee house? Try my Copycat Starbucks Pumpkin Bread
- Love all things sweet? Try my Cinnamon Raisin Sourdough Bread
- Want something cheesy? Try my Cheesy Pesto Garlic Bread
- Need something chocolatey? Try my Chocolate Zucchini Bread
- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) granulated sugar
- 1-1/2 teaspoons (9g) kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup (227g) milk
- 1/4 cup (57g) water
- 2 tablespoons (25g) vegetable oil
- Yellow cornmeal, to sprinkle in pan
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
- Combine the milk, water, and oil in a separate, microwave-safe bowl (or in a saucepan on the stovetop), and heat to between 120 degrees F and 130 degrees F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading.
- Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.
- Using an electric beater, or stand mixer with the flat beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft.
- Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.
- Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4 inch over the rim. This will take about 45 minutes to 1 hour if you heated the liquid to the correct temperature and your kitchen isn't very cold.
- While the dough is rising, preheat the oven to 400 degrees F.
- Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190 degrees F.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
This recipe is from King Arthur Flour and is my favorite!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 192mgCarbohydrates: 49gFiber: 3gSugar: 1gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.