Toasty Muffin Bread


  • ¾ cup buttermilkToasty Muffin Bread
  • ¾ cup water
  • 3¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 envelope active dry yeast
  • 1¼ teaspoons salt
  • ¼ teaspoon baking soda
  • 1½ tablespoons cornmeal

Combine the buttermilk and water in a 2-cup glass measure. Microwave on high for 1 minute; let stand.

Combine 2¼ cups flour, sugar, yeast, salt, and soda in a large bowl (preferably a stand mixer). Add the buttermilk mixture and mix on a low speed until combined well. Add the final 1 cup flour and mix on low speed for a couple of minutes. Coat a 4½” by 8½” glass loaf pan with cooking spray. Sprinkle 1 tablespoon cornmeal in pan and shake pan to distribute on bottom and up the sides. Press dough into the pan—flour your fingers to assist with pressing it down. Sprinkle the remaining cornmeal all over the top. Cover with a towel and let rise in a draft-free place for 45 minutes.

Preheat oven to 400°. Bake 30 minutes. Let stand on a rack for 10 minutes. Remove from pan and cool on rack for 30 minutes before cutting. Cover and store at room temperature.

toasty muffin slices


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