Last week for my bread trial, I made “English Muffin Toasting Bread” from a recipe found on the King Arthur Flour website. King Arthur calls the recipe a “mix-it-slap-in-the-pan-bake-and-eat-it loaf” and I’d say that’s a pretty accurate description. 

The recipe says it only needed to rise for 45 minutes, but I gave it double the time, and it probably even could have rested and risen longer, because my kitchen was pretty cold.

On our grocery list last week, bread was crossed off, because this dough created a nice bread for sandwiches and morning toast.

See, Makin’ Dough. Week One. here and here.