Texas Toast is sliced 2x the width of regular toast. You can buy a nice brioche, spread on sweet honey butter and grill. I use this American “English muffin bread” recipe for toast. The texture is like a crunchy crumpet and the holes fill up with sweet honey butter. Fry the buttered bread for a fried bread that is lip-smacking delicious!
- 500 grams plain flour
- 1 tablespoon sugar caster
- 1 and 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 7 grams dried yeast
- 200 ml milk
- 50 ml water
- 2 tablespoons olive oil
- KitchenAid Artisan Stand Mixer dough hook attachment
- Grease and line with baking parchment a 2lb loaf tin.
- In the stand mixer bowl, sift together flour, sugar, salt, bicarbonate of soda and yeast.
- In a separate bowl, combine the milk, water, and oil and heat to warm but not hot. Around 35 – 37C. I put the milk in the bowl while I’m preparing my ingredients then at this step add the oil and boiling water and I get pretty close to the right temperature.
- Slowly pour the hot liquid into the dry ingredients with the mixer on low.
- Beat the dough high speed for 1 minute; until smooth. It is a soft dough that looks the consistency of a smooth porridge.
- Scoop the soft dough into the tin and leveling it as much as possible.
- Let the dough rise. It should just barely cover the rim of the pan (don’t over prove it – it is a sweet dough).
- BAKE! At 200C (fan oven) for 25 – 30 minutes until golden brown
- Let the bread cool for at least five minutes before turning it out on a wire rack to cool completely.