Loaf for Toast!
This morning I was on the hunt for an easy bread recipe that would not be a quick bread, but versatile enough for sandwiches or just slicing and munching. Truth be told, I hadn’t liked every sandwich-specific loaf recipe (i.e. has sandwich in the title) I had tried in the past, and so steered clear of those.
After some amount of browsing, I ended up on King Arthur’s baking site and started flipping through recipes. I stumbled upon this recipe for English Muffin Toasting Bread by PJ Hamel, which I modified a bit, mainly in execution, not ingredients. I changed the name because I don’t think that it is like an english muffin in loaf form. It is definitely a great loaf for toast (as well as making sandwiches)!
INGREDIENTS
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable or canola oil
- cornmeal to dust pan
PREPARATION
Lightly grease a loaf pan, about 8-1/2″ x 4-1/2″, and sprinkle bottom with cornmeal.
In a food processor, lightly hand mix in the flour, sugar, salt, baking soda, and instant yeast.
Warm the milk, water, and oil to about 115 degrees.
While the food processor is running, add the warm liquid and mix until the dough comes together, and then process for about 30-60 seconds until the dough becomes one big ball rolling around. It should feel smooth to the touch.
Put the dough in the greased loaf pan and gently shape it to fit, and try to make it as level as possible. Then cover the pan in plastic wrap and let rise for about 2 hours or until it is almost at the top of the loaf pan. Do not let it use to above the top of the pan.
Preheat oven to 400 degrees.
Remove wrap and bake in oven for about 30-40 minutes until it is golden brown and sounds hollow when tapped.
Let the bread sit in the loaf pan for about 5 minutes before turning it onto a cooling rack, and let cool completely.
