English Muffin Casserole Bread |
|
 |
Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 8 |
|
This is a recipe I found years ago in a Better Homes and Gardens magazine. My children were raised on it, I made it that often. I haven't made it for quite a while now and just came across the recipe again. Think I will make it tonight! It is really good. Ingredients:
2 1/2 cups all-purpose flour |
1 (1/4 ounce) package active dry yeast |
1 tablespoon sugar |
1 1/4 cups water |
3/4 teaspoon salt |
cornmeal |
Directions:
1. In large mixing bowl combine 1 cup of the flour and the yeast.
2. In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar.
3. Add to dry mixture in bowl.
4. Beat at low speed with mixer for about 30 seconds, scraping bowl.
5. Beat 3 minutes at high speed.
6. By hand stir in enough remaining flour to make a soft dough.
7. Shape into ball.
8. Place in lightly greased bowl; turn once to grease surface.
9. Cover; let rise until double (about 1 hour).
10. Punch down.
11. Cover; let rest about 10 minutes.
12. Grease a 1 quart casserole; sprinkle with cornmeal.
13. Place dough in casserole; sprinkle top with cornmeal.
14. Cover, let rise til double (30 to 45 minutes).
15. Bake at 400 degrees for 40 to 45 minutes.
16. Cover loosely with foil if top browns too quickly.
17. Remove from casserole; cool.
|
|