Toast is very popular in Ireland. You can find 4-slice toasters and a cute toast stands – this always confuses my boyfriend: “who uses them?” he asks. And surely you’ll have no problems finding bread to make toast in the stores.
But I must admit I don’t like this bread. Most of it is scam (not only in Ireland, but everywhere). There you go, I said it.
It’s not like I don’t like toast, I really do: it’s nice and warm, I love it just with a butter. It is delicious with cheese or with sweet jam.
But most bread consists only of air, tastes like paper, or contains too many artificial ingredients or additives. Who needs soya in a bread? I don’t think it is done properly.
So I made bread for toast myself: it’s beautiful and delicious. It’s easy to cut. When you toast it, it’s crispy outside and soft inside, it has a nice texture, it doesn’t consists only with air and it’s easy.
The recipe comes from a beautiful blog “Pracownia wypieków”.
Bread for Toast
- 310-320 g water
- 20 g fresh yeast or 1 tsp dried yeast
- 540 g strong flour
- 1 Tbsp butter (a spoonful)
- 1 Tbsp powdered milk (a spoonful)
- 1,5 tsp salt
- 1,5 tsp sugar
Notes: My resting times were longer than the times stated in this recipe. If you have a warm kitchen, this times should be OK; if your kitchen is quite cold you might need to extend the times or put the dough into a cold oven and just leave the light on: this is enough to raise the temperature by 2-3°C. And if during the baking your bread is getting golden too quickly, cover it with kitchen foil.
Dissolve yeast in the water. Add all remaining ingredients. Knead the dough. You can use a mixer. I kneaded it with a hand mixer for 5 minutes.
When the dough is smooth, put it into the lightly oiled bowl and leave to rest for one hour.
Form a long loaf and put it in an oiled 30cm-long loaf pan. Spray the top of the dough with oil, cover it with cling film and let it rest for 40-60 minutes (dough should double in size).
Preheat the oven to the 190°C/180°C fan. Fill a pan with very cold water or ice cubes and put it in the bottom of the oven.
Take off the cling film and put the bread in the oven. Bake for 30 minutes. If after this time bread has golden colour, take it out of the pan, put it back in the oven and bake it for another 10-15 minutes. The bread should sound hollow when tapped on the bottom.
Let it cool on the cooling rack.
Magda's Cauldron 
Sounds like a very interesting bread recipe, Magda. I will try this out, as I love bread recipes, and I like toast. The shop-bought breads, especially white ones, are full of preseratives.
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This looks lovely though I will have to play with it to suit the range oven I use. I was very interested in your tip to use the light in the conventional oven – I had not heard it before. (Also, I am hoping to find a Bunt cake tin – if you spot one drop me a line)
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Colette, I know and don’t understand it. Why to ruin something perfect and simple like a bread?Amee, just don’t put too high temperature and it should be ok. And the tip about the light I saw on some blog, it’s very handy. I will try to look for Bunt cake tin in TK Max, I will let you know how it goes.
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oh YUM!
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Have you been eaves-dropping on my conversations? Just yesterday I announced to the family that I’m going to learn to bake the authentic toast bread. Little did I know that one quick visit to Magda’s cauldron and I’d find exactly what I need. Ah, serendipity! Your image with the toasted bread slices promises such a tasty bite. Thank you for the bread recipe. Gosia
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Gosia, of course I am! That’s part of the blogging 😀 I hope you will like it. I still have few slices left, so the “use before” date is quite long 🙂 Good luck. I hope you will like it
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