English muffin bread makes the best white toast you’ll ever make. It’s simple to make and freezes well too.

English muffin bread

Apart from the fact that this bread was so good it doesn’t need any fancy styling, there is a reason for its severe lack of styling.

The first time I made this was years ago when I was pregnant with our first.

It was a random Friday morning and 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. Immediately my brain went to vegemite toast (wow has it been a long time since I’ve had vegemite toast now!).

I thought it must have been a delayed attack of morning sickness, which I luckily escaped in the first trimester.

I was wrong – turned out it was gastro.

The only bread we had was this loaf of English muffin bread.

I’d made it the previous day & it was sitting, un-cut on the bench waiting for its photo shoot.

I whacked it in front of the window and snapped a few shots.

Then I 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. Cutting even pieces is not my forte but this loaf made me look like a pro.

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.

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.

My husband made me my dinner vegemite toast that 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.

Enjoy!

If you’re keen on learning more about baking bread, check out my eCourse Bread Baking 101 where I share recipes, tips, tricks & tools to make delicious, perfect bread, simply & easily (and quickly – if I can do it with 3 kids it’s quick!).

I have just added a sourdough module too with free sourdough starter for Australian participants.

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English muffin bread

Yield: 14

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours 40 minutes

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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.