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Yeast: English Muffin Casserole Bread

Source of Recipe

Madelyn O. Appleton


List of Ingredients

1 package active dry yeast
2 1/2 to 3 cups sifted all-purpose flour
1 1/4 cups water
1 tbs. sugar
1/2 tsp. salt
cornmeal


Recipe

In large mixer bowl, combine yeast and 1 cup of the flour. In medium saucepan, heat water, sugar, and salt just till warm, stirring occasionally to dissolve sugar. Add to dry mixture in mixing bowl. Beat with electric mixer at low speed for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in just enough of the remaining 1 ½ to 2 cups flour to make a soft dough. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, about 1 hour. Punch down. Cover; let rest 10 minutes. Grease a 1 1/2 quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal Cover, let rise in warm place till double, about 45 to 60 minutes. Bake in hot oven (400 degrees) for 40 to 45 minutes, or till done. (If top browns too fast, cover loosely with foil.) Remove from dish to cool. Serve with butter or your family’s favorite jam or jelly.