Again I'm featuring a recipe originating from King Arthur Flour. This time it's from their blog which I recommend you check out, it's really well done with a variety of different recipes, not just bread. Here's the link.
The bread shown here is designed as a toaster bread. More importantly though, if you have ever shied away from making bread because of the rising, and kneading, and waiting, and rising again, etc. this is the loaf for you. You mix together the ingredients, place in a pan, let rise for an hour or so, and you're done!
That being said, let me tell you something. I made this loaf, and for 7 straight days cut two slices each morning, dutifully took them to work with a bit of butter and sometimes jam or jelly, and toasted them...... They were incredible tasting. If you try this "toast" I swear you'll not want any other.
Ingredients and Method:
3 cups King Arthur All Purpose Flour
1 tablespoon of sugar
1 package dry yeast
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/4 cup of water
1 cup of milk
2 tablespoons vegetable oil
cornmeal for pan preparation
In a bowl mix together flour, baking soda, yeast, sugar and salt.
Combine the milk, water, and oil and microwave in 2 or 3 thirty second increments until
the liquids are hot, but NOT scalding. If it's too hot, let it sit for a minute.
Pour the liquids over the ingredients in the bowl and beat thoroughly for a minute or two.
The dough will soft and sticky.
Lightly oil or butter a loaf pan and swirl cornmeal around the bottom and sides to coat, discarding excess.
Scrape the dough into the pan. Cover with a moist wet warm cloth and place in a warm place. I usually let my dough rise in the oven after I've turned the oven on to 300 for 5 minutes and turned the heat off. Then I immediately place the bread in the oven.
Let rise for at least one hour to one and a half hours. It will not raise extremely high, that's ok. That's what creates a dense crumb perfect for toasting. Heat oven to 400 degrees, place bread in oven and bake for approximately 35 minutes until the loaf is browned. Let cool for at LEAST 20 minutes before cutting.
Best toasted as it is a firm tight crumb, but good plain with anything.