Yeast Breads: English Muffin Bread

This bread has a coarse texture and a light flavor, very much like English muffins. It can be toasted, eaten warm, used as a sandwich bread, or just enjoyed for what it is. I find jam compliments the texture of this bread very well.


Ingredients


2 cups all purpose flour
2 tbsp sugar
1 tsp salt
1¼ tsp bread machine or quick rise yeast
¾ cup warm water
3 tbsp oil
1 egg
Cornmeal


Preparation


This bread is easy enough to make. Place all ingredients in a large, nonmetal bowl and blend until all ingredients are incorporated and a stiff batter has formed. Cover this batter loosely and set aside to rise. It needs to double in size, so give this batter bread at least one hour to do so.


Spray a small, round casserole dish with baking spray to prevent sticking. Sprinkle the dish with cornmeal as well. This batter can really stick to the dish, but the addition of cornmeal on top of the baking spray should help.


Stir batter well to remove all air bubbles, then spoon into the casserole dish. Cover and let rise until doubled in size again, about 45 minutes.


Heat oven to 375°F. Uncover dough and bake for 25 to 30 minutes, until bread is browned and loaf sounds hollow when tapped. Cool in casserole dish for 10 minutes, then cool completely on wire racks.


This bread will keep for up to a week when stored in an airtight container.