English Muffin Bread
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Cornmeal||2 Tablespoon (adjust quantity as needed)|
In large mixer bowl combine 7 cup of the flour and the yeast.
In saucepan heat 1 1/4 cups water, sugar, and 3/4 teaspoon salt till warm (115-120°), stirring to dissolve sugar.
Add to dry mixture in bowl.
Beat at low speed with electric mixer for 1/2 minute, 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).
Cover; let rest 10 minutes.
Grease a 1-quart casserole; sprinkle with cornmeal.
Place dough in casserole; sprinkle top with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 400° for 40 to 45 minutes.
Cover loosely with foil if top browns too quickly.
Remove from dish; cool.