I love making my own yogurt!  I strain it to make Greek yogurt which means I have the liquid whey left after I strain it.  I used to freeze it in ice cube trays to use in my husband’s breakfast smoothie, but since he has gone to using coconut milk in it, he doesn’t want me using the dairy whey in it.  I strongly dislike wasting any type of food, but I hadn’t been able to come up with a use for it—and I did freeze five trays of cubes to store if I came up with an idea. 

While reading some recipes online I came across this one  ttp://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe .

It sounded like something easy enough to make; when I was scrolling thru some comments I saw that someone mentioned substituting whey for the milk and water.  So, I did!  And it turned out great!  I now have a quick and easy recipe for making bread and it uses some of the whey I have!  Winner-Winner!  

I love to bake bread and I prefer using a glass loaf pan.  This is the one I used to make this loaf of bread. http://amzn.to/2lSrNW2   This pan is larger than the one mentioned in the original recipe, but the bread turned out just fine when I used it for this loaf.  The texture of the bread did remind me of an English muffin.  We did eat the first two pieces with butter BEFORE it had completely cooled.  (I mean, really, who can resist a warm piece of homemade bread?)  The remainder of the loaf I did toast before we ate–very good stuff toasted up with butter.  Even did some with avocado, which is one of my favorite things to put on top of toast! 

The recipe I have here is almost identical to the one that I linked to above, with the main difference being the whey being substituted for the milk and water in the King Arthur’s flour version.  I did use the unbleached King Arthur flour.  It has become my favorite flour to use!  

So what have you been baking lately? 

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English Muffin Toasting Bread
Print Recipe
A coarse-textured bread that makes great toast. Easy to make as it only has one raising time and it is inside the pan it bakes in.
Servings Prep Time
1 loaf 1 1/2 hours
Cook Time
30 minutes
Servings Prep Time
1 loaf 1 1/2 hours
Cook Time
30 minutes
English Muffin Toasting Bread
Print Recipe
A coarse-textured bread that makes great toast. Easy to make as it only has one raising time and it is inside the pan it bakes in.
Servings Prep Time
1 loaf 1 1/2 hours
Cook Time
30 minutes
Servings Prep Time
1 loaf 1 1/2 hours
Cook Time
30 minutes
Ingredients
Servings: loaf
Instructions
  1. Mix together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
  2. Combine the milk, water, and oil in a saucepan on the stove and heat to between 120°F and 130°F.
  3. Pour the hot liquid over the dry ingredients in the mixing bowl. Mix for a minute, by hand or in mixer. The dough will be very soft.
  4. Lightly grease a loaf pan*, and sprinkle the bottom and sides with cornmeal.(*I used a 1.5 quart size pan) Place the soft dough inside the pan and pat into place, keeping it evenly distributed.
  5. Cover the pan, and let the dough rise till it's just barely up to or over the rim of the pan. This process should take about an hour. Heat oven to 400 degrees.
  6. Bake the bread uncovered for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
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