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English Muffin Bread

Source of Recipe


The Inn at 410, Flagstaff, AZ






List of Ingredients



• 1-1/4 cups water
  
• 1 Tbsp sugar
  
• 3/4 tsp salt
  
• 2 to 3 cups all-purpose flour
  
• 1 pkg. yeast
  
• 2 Tbsp cornmeal
  






Instructions



1. In a small saucepan, heat the water, sugar and salt to lukewarm, until sugar and salt are dissolved. Set aside.
   
   
2. In the bowl of an electric mixer, combine 1 cup of the flour and the package of yeast. Add the liquid mixture and beat until well blended, about 3 minutes. Stir in remaining flour by hand, 1/2 cup at a time, until a soft dough forms.
   
   
3. Using a paper towel, wipe a large bowl with a small amount of canola oil, set the dough in the bowl, cover with a kitchen towel and set the bowl in a warm place to rise. Let rise until double in size, about 60 minutes. Punch down the dough, knead a few times, cover with towel and let rest 10 minutes.
   
   
4. While dough is resting, preheat oven to 350 degrees (F). Spray loaf pan with nonstick cooking spray. Sprinkle a small amount (about 1 tablespoon) of cornmeal in the bottom of the pan and swirl to coat. Put dough in loaf pan, sprinkle another tablespoon of cornmeal over the top of the loaf and bake until golden, 30 to 45 minutes. Remove to wire rack to cool. Slice and toast.
   
   Makes 1 (9-1/4-inch x 5-1/4-inch) loaf.
   
   






Final Comments


The taste and texture of this bread is similar to an English muffin, so it tastes better when toasted.