Reviewed: Nov. 22, 2009

I love this bread toasted for breakfast. It doesn't last long when I take it to work, so I end up making it at least every two weeks. I use 2 cups of whole wheat flour and 4 cups of bread flour, I think the wheat flour gives it just a little more flavor. It is a quick and easy recipe, the hardest part is getting it out of the bowl and into the pans, a spoonula makes it a little easier. It always amazes me how perfect the loaves come out after raising and baking, no matter how sloppy it looked going into the pans!

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ncbaker

Cooking Level: Intermediate

Home Town: Cortland, New York, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Nov. 13, 2009

Excellent recipe. Made it this morning for breakfast. Very easy and fast to put together in the Kitchen Aid using the paddle attachment.

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Donna

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Reviewed: Oct. 17, 2009

I make this bread regularly, and there couldn't be a more perfect toasting bread. It's like having an English muffin in loaf form. It's a huge hit among my family, and I regularly bake and mail this bread with homemade jams to extended family all over the country. Even with two-day shipping time, it's still perfect for toasting when they receive it. A good all-purpose breakfast and sandwich bread to have around the house all the time.

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MAMATAREDDY

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Reviewed: Aug. 7, 2009

When this first came out of the oven, but cut a piece imediatly and ate it with a little butter and thought it was pretty good. My husband however that it was the best thing sense sliced bread......wait...nevermind. This morning however, I threw it in the toaster and that brought it to a whole 'nother level! It halved the recipe with no problems! Used it to make a breakfast toaster sandwhich.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Aug. 6, 2009

I'm not sure what happened with this, perhaps my milk/water got too hot but it was so stiff that I couldn't even get in the last 1/2 cup flour (I'd halved all the ingredients for 1 loaf). It was a hard piece of dough and the instructions said pour the batter. Well, this was no batter, it was a hard rock. I let it rise, well that didn't work. My yeast was fresh. So, like I said, not sure what went wrong. Don't think I'll be trying this again. UPDATE***** I made this again this morning after much discussion on the Recipe Exchange about what happened my first time. I heated the milk/water very carefully and it turned out PERFECT. Sorry for the first review being bad, it was all my fault. My picky husband even commented on how good this was. I toasted it and served with Ham & Potato Soup from this site. Delish!!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 6, 2009

this is a really good recipe...i halved the recipe and made it in my bread machine...yummy...turned out very well...thanks for the recipe...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jul. 19, 2009

What a simple recipe that yielded a great loaf of bread. Followed it almost as written except that I only had 3 cups of bread flour and had to use regular flour for the remainder - came out perfect. So simple to make too. Thanks for a great recipe!

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DG

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Reviewed: May 10, 2009

I made this bread yesterday for the first time and it was an instant hit! I followed the recipe exactly and ended up using about 5 1/2 cups of flour. My boyfriend is crazy about English toasting bread, but says this is ten times better than store bought and we will be making it over and over. Thank you for this great recipe!

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THEBLINTZ

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Reviewed: Apr. 20, 2009

This came out as a great bread, but I didn't feel it was anything like the English Muffin bread you get in the store.

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Jami Pete

Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA

Living In: Hallock, Minnesota, USA

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Reviewed: Mar. 13, 2009

Hard to mess up this recipe. Reminds me of when gramma or mom use to bake bread.

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Dianes Favorites

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Mmmmm!!! Good stuff! The only thing is I didn't use cornmeal b/c I didn't have any... I just greased pans w/ crisco well. I also used a rounded T. of sugar. I only had one loaf pan, so I used one regular loaf pan and one mini loaf pan and divided into 4 for that and baked about 15 min. for the mini loaves. I couldn't wait until they were cool, but I tried it and this is definitely going into my favorites and will be making probably at least once a week!! Thanks for a great recipe!

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sherri

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

I made this in the bread machine and it turned out quite well. It held up just like the grocery store kind when we put chicken salad on top.

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superforester

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

This has become a staple recipe in my house. We all enjoy having some for breakfast and if there's any leftover, for a snack later. I don't use the cornmeal and it still tastes great.

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Angeline

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Swayzee, Indiana, USA

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Reviewed: Jan. 25, 2009

Good recipe even though I am still tweaking with it (by adding more baking powder)since. it also didn't rise as much in the pan. Toasts wonderfully and with homemade raspberry jam... divine. Thank you for the recipe.

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Chile-loca

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

This was an awesome treat. Very easy to make since no kneading is involved. The texture and taste are wonderful - I'll never buy store bought again. Toasted with jam is the way to go.

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Jojaye

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Jan. 5, 2009

Really good. My husband said I can't buy English Muffins anymore. And the kids ate it up!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 31, 2008

Amazing as toast with lots of butter...or just bread and butter when it's fresh. I love it as toast with fig jam as well. Wonderful, all around bread.

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CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Nov. 14, 2008

I got this exact recipe 15 years ago, and it's just as delicious today as then! Toasted is the only way to eat it IMO, and you'll never want the store bought again!

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Oakrunner

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

Overall an awesome recipe! Tastes amazing toasted with some butter and jam. Any flaws in my final product were no doubt due to my being totally clueless when it comes to baking bread. Next time I'll probably add a bit more water/milk to the "batter" as mine ended up being a relatively dense dough...

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Hailey

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 23, 2008

Only because I bake all of our bread - I added some ingredients otherwise, the bread is perfect as it is. We loved it and won't buy muffins ever again! I used just shy of 2 TBS of active dry yeast, 1 TBS malt powder and 1/8 tst of ascorbic acid. These make the yeast jump and preserve the bread - not that it lasts long enough to go stale. I brushed the tops with milk right out of the oven and cooled under a tea towel on a rack to preserve some moisture and keep the crusts from getting hard. This is a wonderful recipe! You are going to love it!!!

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