Prep 2 hrs
Cook 45 mins
This is a recipe I found years ago in a Better Homes and Gardens magazine. My children were raised on it, I made it that often. I haven't made it for quite a while now and just came across the recipe again. Think I will make it tonight! It is really good.
- In large mixing bowl combine 1 cup of the flour and the yeast.
- In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar.
- Add to dry mixture in bowl.
- Beat at low speed with mixer for about 30 seconds, scraping bowl.
- Beat 3 minutes at high speed.
- By hand stir in enough remaining flour to make a soft dough.
- Shape into ball.
- Place in lightly greased bowl; turn once to grease surface.
- Cover; let rise until double (about 1 hour).
- Punch down.
- Cover; let rest about 10 minutes.
- Grease a 1 quart casserole; sprinkle with cornmeal.
- Place dough in casserole; sprinkle top with cornmeal.
- Cover, let rise til double (30 to 45 minutes).
- Bake at 400 degrees for 40 to 45 minutes.
- Cover loosely with foil if top browns too quickly.
- Remove from casserole; cool.
I made this recipe yesterday, but copied from a book (can't recall which). The only difference is that I used bread flour. Although it didn't rise much (needs more time?), it tasted DELICIOUS. I am probably going to make it again with all-purpose flour and see what happens.
Good, not particularly flavorful, but has a nice crust.
This is a fine English muffin bread. I tagged this for the bargain basement game - it's been unreviewed for more than 4 years. It goes together easily, with no kneading required, and has a nice English muffin texture.