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English Muffin Toastable Bread

Today, I am super-duper psyched. I have an interview with a bank to work as a probate default specialist. I am so excited about the opportunity. When I saw the opening, I knew right away that it was a job where I’d be like a fish in water.

Don’t get me wrong, I am loving spending the summer at home with this little rug rat right here. But let’s be honest…a girl has to eat and pay the bills. 


Yesterday, I shared a recipe with you for the weekend when you can take some time and enjoy yourself. Trying to tidy and put away laundry, chase around a three year old, and cleaning up the subsequent puddles (gotta love potty training) doesn’t allow for much time during the weekdays. I used to love english muffins and would eat them all.the.time. This bread makes for a wonderful quick lunch or dinner with some fresh from the garden tomato and mozzarella. For breakfast, I love it buttered, baked in the oven, and broiled until golden and flavorful. 


Pretty, pretty please don’t get intimidated by the multiple step process. Yeast is a fickle beast, but will do exactly what you want it to if you follow the right process. If you’re a beginner with yeast, this is the perfect recipe for you to try. I adapted the recipe slightly to have one loaf and not three. 

Ingredients
2 cups Warm Water
1 Tablespoons Kosher Salt
1 Tablespoons Sugar
1 package (1/4 Oz. Packet) Instant Yeast
4 cups All Purpose Or Bread Flour, I used all purpose
Butter, melted for spreading

Directions
Stir water, salt, sugar, yeast, and flour together by hand in a large mixing bowl (I used a stand mixer fitted with a paddle because I’m lazy) just until combined. The dough will be shaggy and  tacky.

Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about 1 hour or until it looks bubbly and puffy.

Spray a standard loaf pan (8.5″ x 9.5″) with non-stick cooking spray and sprinkle in a fistful of cornmeal. Be sure to turn and tap the pan to cover the sprayed area with cornmeal.

Spray your hands with nonstick cooking spray and place the dough  in the prepared pan. Spray more pieces of plastic wrap with nonstick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft-free place until the dough looks bubbly and puffy again, and has risen with the top of the dough dome just peeking above the edge of the pan.

While the dough is rising, preheat the oven to 350°F. Set the risen dough in the oven and set the timer for 30 minutes. After 30 minutes, brush the tops of the loaves with melted butter. Place back into the oven for an additional 10 minutes to allow for browning.

Immediately turn the loaf out onto a cooling rack and brush again with melted butter. Cool completely before slicing.


Source: adapted from Tasty Kitchen

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