English muffin bread

Apart from the fact that this bread was so good it doesn’t need any fancy styling to detract from the star of the show, there is a reason for its severe lack of styling. Friday morning I woke up feeling quite off. I decided to ditch my walk. I felt like I really needed to eat something and fast.

The thought of my regular smoothie turned my stomach and immediately my brain went to vegemite toast. I thought it must have been a delayed attack of morning sickness, which I luckily escaped in the first trimester but I was wrong. The only bread we had was this loaf of English muffin bread that I’d made the previous day which was sitting, un-cut on the bench waiting for its photo shoot.

English muffin bread

I whacked it in front of the window and snapped a few shots then sliced off a few slices and clicked the camera a couple more times. I must add, it sliced very well. I’ve always wanted one of those bread-slicing guides because cutting even pieces is not my forte but this loaf made me look like a pro.

English muffin bread vegemite toast

I threw one of said slices in the toaster then smeared it with a little butter and lots of vegemite and took about two photos before gobbling it up standing over the poor excuse for a photo set up. The morning went downhill from there with a trip to the doctor confirming that it wasn’t morning sickness it was a nice dose of gastro which apparently is rampant in the area at the moment.

On the plus side I got to hear bubba’s heart beat again which almost made it all worthwhile.

English muffin bread

If another good thing came from my little bug it was discovering how good this bread is for toast. You know how English muffins are pretty tough and don’t tear when you’re spreading toppings on them like some bread does? That’s exactly what this loaf is like. It toasts nice and tough but it’s still really soft and fluffy in the middle with a nice crunchy crust coated in cornmeal.

Will made me my dinner vegemite toast on Friday night and thought it looked so good he had the same himself later declaring it ‘the best toast bread ever.’ I have to say I agree with him. No I haven’t given up on sourdough, it will always be my favourite but this is definitely second in line when it comes to good toast. Enjoy!

10-bread-baking-mistakes-sidebar-ad

English muffin bread

English muffin bread

English muffin bread

Yield: 14
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes

Ingredients

  • 1 tbsp sea salt flakes
  • 1 tbsp + 1 1/2 tsp caser (superfine) sugar
  • 1 tbsp + 1 1/2 tsp instant yeast
  • 5 3/4 cup baker's flour
  • 2 3/4 cup luke-warm water (110F)
  • 1/4 cup cornmeal

Instructions

  1. In the bowl of an electric mixer, use the dough hook to combine the salt, sugar, yeast and flour.
  2. With the motor running, slowly add the water.
  3. When the water is all incorporated, increase the speed and knead for 6 minutes.
  4. Scrape the dough into a rough pile in the middle of the bowl (it will be sticky) and cover with plastic wrap then set aside to rise until doubled in size (about an hour).
  5. Meanwhile spray two regular-sized loaf tins with oil and then coat with the cornmeal.
  6. When the dough has risen, spray your hands with oil and punch down the dough then divide in half and press half into each tin.
  7. Spray the top with oil, cover with plastic wrap and leave to almost double in size again.
  8. Pre-heat the oven to 160C (350F) fan-forced.
  9. Bake the risen loaves for 40-45 minutes or until golden.
  10. Transfer the baked loaves to a wire rack to cool.
  11. Slice up when cool and store in a plastic bag in the fridge or freezer.

 

Need dinner ideas & can't get to the shops?

Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'

Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
shares