This is a yummy bread when you spread it with butter and honey. Toast it or not---it's good. Makes good sandwiches, too, especially if it's a deli meat and provolone cheese with lettuce and tomato.
- 1 1⁄2 cups water
- 1 large egg
- 1 1⁄3 tablespoons sugar
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 3 cups bread flour
- 2 1⁄2 teaspoons regular dry yeast
- 1 1⁄8 cups water
- 1 small egg
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 3⁄4 cup yellow cornmeal
- 2 1⁄4 cups bread flour
- 2 teaspoons regular dry yeast
- Put in your breadmaker according to manufacturers instructions.
- Medium crust.
- Cool on rack.
Outstanding bread. I love the taste and the texture. I did sub an extra 1/2 cup of cornmeal like one reviewer proposed and it worked fine. It rose to the top of my machine and I thought it was going to raise the lid but fortunately it didn't. I will definately make again. I'm looking forward to toast in the morning made with this bread. Thanks Mimi, for this great bread recipe, it's a keeper.
UP-DATE~~~~ I used this bread for toast every day since I made it and it is the best toast I've ever eaten. In the past I've always eaten my toast dry because I don't care for soggy toast, now I can eat it with butter and have the crispiest, crunchiest toast ever. It's absolutely delicious. Please try Mimi's english muffin bread, you won't be disappointed.
Wonderful bread. I wanted something with a little more corn flavor; I might swap an additional 1/2 cup of corn meal for flour next time. I made it in the Kitchen-Aid; I just mixed it all together then let it knead for about 5 minutes. I let it rise, punched it down, let it rise again, formed it into a boule, let it rise again, then baked it at 350F for 30 minutes.
I made the large loaf on the dough cycle of my bread machine then baked @375 35 min in my oven. Turned out perfectly. I used yellow cornmeal and it tasted superior to english muffin bread that I had purchased previously. Great recipe.