English Toasting Bread

This bread machine loaf is built for the toaster.

The combination of bread flour for structure, milk for tenderness, and cornmeal for a subtle grit creates a crumb that’s soft enough to slice thin but sturdy enough to crisp up with golden, crunchy edges when toasted. A touch of baking soda along with the yeast gives the bread a faintly tangy note reminiscent of English muffins.

The recipe couldn’t be simpler: load the ingredients into the machine, press start, and walk away. The machine handles mixing, kneading, rising, and baking.

Pro Tips

• Add ingredients in the order your bread machine manual recommends. Some machines want liquids first, others want flour first. Following the machine’s instructions prevents the yeast from activating too early.
• Use bread flour, not all-purpose. The higher protein content gives the loaf better structure and a chewier texture that holds up to toasting.
• Let the loaf cool completely before slicing. Cutting too early compresses the crumb and you lose that open, airy texture.

Variations

• Add a tablespoon of honey instead of sugar for a slightly sweeter, more golden loaf.
• Increase the cornmeal for a grittier texture closer to a traditional English muffin.
• Stir in dried herbs like rosemary or thyme for a savory version that makes incredible toast points for appetizers.