Andrea’s Recipes

This one is a Meyers family favorite. Also known as English Toasting Bread, it’s a good bread for slicing and toasting for breakfast or brunch. It’s a yeast bread that doesn’t require kneading, and you spoon the sticky dough into the pans. For it’s sheer simplicity, it’s a great recipe to try for a first yeast bread. The bread works equally well with active dry yeast or instant yeast.

We love this toasted with butter, cinnamon, and sugar, and my boys ask for it as a snack with just a little butter or jam smeared on top. It’s a good thing that the recipe makes two loaves, because it never lasts long around our house!

Equipment

stand mixer with paddle attachment
2 loaf pans, 9-inch x 5-inch

Ingredients

5-1/2 cups unbleached all purpose flour (I use King Arthur All-Purpose Flour for this recipe.)
2 pkg active dry yeast (or 4 teaspoons instant yeast)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
nonstick spray, margarine, or shortening
coarse cornmeal

Preparation

1. Grease two loaf pans and sprinkle with cornmeal.

2. Stir 3 cups of flour with the yeast, sugar, salt, and baking soda.

3. Combine milk and water and heat until very warm. Add to dry ingredients and mix well.

4. Continue stirring and adding flour until the dough is very stiff.

5. Spoon into prepared loaf pans. The dough will be sticky and won’t necessarily look pretty in the pans, but that’s ok. Sprinkle more cornmeal on top of each loaf.

6. Cover with a towel and let rise 60 minutes. I usually turn on the light over the stove and set the pans under that for a warm location.

7. During the last 15 minutes of rising, preheat oven to 375° F.

8. Bake for 25 minutes. Remove from pans immediately and let cool on a wire rack.

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Source: Ann Meyers (from one of her fundraising cookbooks)

Tags: low-fat