This delicious Homemade Toast Bread is super easy to make and has a soft, fluffy texture with a perfectly balanced flavour. It is perfect for making sandwiches, cheese on toast or just simply enjoying with butter.
Making Homemade Toast Bread is so simple that I stopped buying bread from shops. I usually double the recipe up and make two loaves of this delicious bread. When they cooled down, I place them in the freezer for an hour or until they are semi-frozen. It is much easier to slice the loaves when they are slightly frozen! I place the sliced bread in freezer bags and keep it in the freezer until I need them. All it takes is few minutes in the toaster or 10 minutes at room temperature to defrost them.
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How to Make Homemade Toast Bread?
Although this is a very simple recipe, you need to follow few tips and steps to achieve the best results:
- Prepare the dough – Place all the ingredients in a stand mixer bowl and beat on medium speed for 7-8 minutes. Transfer the dough to a lightly floured surface, knead for another few minutes then turn it into a ball. Roll it out into a large rectangular shape using a rolling pin ( size of 25cm x 35cm or 10″ x 14″). Roll up the dough to make a 25cm (10″) log. Place the dough into a non-stick loaf pan size of 12cm x 25cm (5″ *10″) and cover with a damp kitchen cloth.
- Let the dough rise and bake – Leave the dough in a warm place to rise for 1 hour to 1.5 hours (warmer is quicker) until it triples the size up. Preheat the fan oven to 200 °C. Place the loaf pan in the hot oven and bake for 15 minutes at 200 °C then lower the temperature to 180 °C. Bake for another 15 minutes. Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack. Let it totally cool down before slicing.
It is best to enjoy it warm with some butter and a bowl of delicious Ezogelin Soup !
I hope you enjoy the process of making this soft and fluffy Homemade Toast Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Homemade Toast Bread
Ingredients
- 500 g strong flour (half white half wholemeal) (4 ¼ cups)
- 300 ml tepid water (1 ¼ cups)
- 10 g salt (1 ½ TSP)
- 15 g honey (¾ tbsp)
- 15 g unsalted butter (1 tbsp)
- 7 g fast action dry yeast (2 TSP)
Instructions
- Place all the ingredients in a stand mixer bowl and beat on medium speed for 7-8 minutes.
- Transfer the dough to a lightly floured surface, knead for another few minutes then turn it into a ball.
- Roll it out into a large rectangular shape using a rolling pin ( size of 25cm x 35cm or 10" x 14").
- Roll up the dough to make a 25cm (10") log.
- Place the dough into a non-stick loaf pan size of 12cm x 25cm (5" *10") and cover with a damp kitchen cloth.
- Let it rise for 1 hour to 1.5 hours (depending on the temperature of the room) until it triples the size up.
- Preheat the fan oven to 200 °C.
- Place the loaf pan in the hot oven and bake for 15 minutes at 200 °C then lower the temperature to 180 °C. Bake for another 15 minutes.
- Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack.
- Let it totally cool down before slicing. I usually put the loaf in the freezer for an hour or until it's semi-frozen then slice it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Looks delicious!
Hi Sabene
Thank you! 😊
Hi, there is no need to proof the dough 2 times?
Once is enough?
Thanks
Hi Irene
There is no need for second proofing. Make the dough, shape it and let it proof in a warm place until it triples the size.
Hope that helps.
Please let me know how it turns out for you 🙂
Thanks
Ayla