English Muffin Bread
|Granulated sugar||1 1⁄2 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Dry granular yeast||1⁄4 Ounce (1 Envelope)|
|Milk||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Cornmeal||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Dissolve sugar in water, then add yeast.
Let stand 10 minutes, then stir well.
Heat milk in microproof measure on HIGH 1 minute.
Combine milk, yeast mixture and salt in mixing bowl.
Stir in half of flour with soda mixed in, and mix until smooth.
Stir in as much of remaining flour as batter will take.
Turn into 9" x 5" (1.5 L) loaf pan which has been greased and sprinkled with cornmeal.
Sprinkle cornmeal over top.
Do not be alarmed at the unusual appearance of the loaf at this point — a no-knead bread looks anything but standard.
Cover with greased waxed paper and a towel and place in a warm spot for 45 minutes.
When loaf has risen to top of pan, remove cover, place in microwave and cook at 30% power for 18 minutes turning 1/4 turn every 5 minutes if your oven does not have a turntable.