English Muffin Toasting Bread

I absolutely love making bread, especially when it’s as easy as this recipe.  No kneading, only one required dough rise, and no special equipment needed.  This quick-to-make recipe can be mixed, proofed and baked in less than a couple of hours.   Since finding this recipe a couple of years ago, it is a regular item at home!

I heat the milk and water in saucepan over low heat.  I prefer to limit use of a microwave, always trying to keep things “old-school”.  Likewise, I prefer a cast iron loaf pan, but I’ve made this recipe with Pyrex pans in the past with good results.  Lastly, I don’t use any cooking sprays, ever, in our food.  I don’t think anyone should need a chemistry degree to read the labels of things that touch their food. 



1 cup whole milk
1/4 cup water

1 Tbsp. yellow cornmeal
Non-stick spray or shortening (I use shortening)

3 cups bread flour
2 1/4 tsp. active dry yeast
1 1/2 tsp. sugar
1/8 tsp. baking soda
1 tsp.salt


Grease a loaf pan and then coat with yellow cornmeal. Be sure to dust the sides of the pan, not just the bottom.  If there is too much cornmeal it won’t stick to anything and can be poured out by tilting the pan. 

Combine milk and water and heat to 125F, either in a microwave or small sauce pot.

I insert a thermometer and heat the milk and water slowly to 125F.


In a mixing bowl, add the bread flour, dry yeast, sugar, salt, and baking soda.

Add the milk and water to the dry ingredients, mixing the batter with a spatula. The batter will be sticky.   Be sure to scrape the sides of the bowl well. 

Scrape the dough into the prepared loaf pan and cover with lightly greased plastic wrap. 

I brush some olive or canola oil on the plastic wrap to grease it.

Proof for 45 minutes.

The air bubbles are a good thing!

Bake 25 minutes in a pre-heated 400F oven. 

Dare yourself to remove the bread from the pan and cool it without wanting to start cutting and eating right away.  Enjoy!

* This recipe is courtesy of allrecipes.com

“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”
‘A Book for A Cook’, The Pillsbury Co. (1905)

Our sweet Bailey waiting for anything to hit the floor!
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