English Muffin Bread Recipe

Not only do I love eating fresh bread, I love baking it. Freshly baked homemade bread is a completely different product than whatever you purchase at the grocery store. This English muffin bread recipe is my favorite to make and eat, and it always amazes me how something with so few ingredients can produce such a delicious bread.

One other thing: always check all of the rising times before you get started. I can't tell you how many times I've started a loaf of bread and found myself up way too late waiting for it to finish up. Also be aware that, depending on the shape of the casserole dish you make it in, you may end up with what my old roommates and I termed "UFO bread."

Ingredients:

2 ½ to 3 cups all purpose flour

1 package active dry yeast

1 tbsp sugar

¾ tsp salt

Cornmeal

Combine 1 cup flour and yeast. Heat 1 ¼ cup water, sugar, salt until warm, stirring. Add to dry mix and bowl and mix till smooth. Mix in remaining flour until mixture can hold itself together. Dust the table with flour and dump out. Knead until smooth. Shape into a ball. Place in lightly greased bowl; turn. Cover; let rise till double, about 1 hour. Punch down. Cover; let rest for 10 minutes. Grease a 1 qt casserole dish and sprinkle with cornmeal. Cover; let rest till double, 30-45 minutes. Bake at 400 for 40-45 minutes.

And that's it. I always have trouble letting it cool long enough; I just want to eat the first piece right away. I just love baking bread. I love how long it takes, and I love making a huge mess kneading it.

Despite a little turmoil with this baking process (not being used to the gas oven at the new place, setting off the smoke alarm, no big deal), this loaf turned out just great. I meant to use it for breakfast toast and an occasional sandwich this week, but it's just so good that I can't resist having toast and butter at any time of day.