English Muffin Bread
all-purpose flour, unsifted
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons vegetable oil
2 cups very warm water
Butter and corn meal for pans
In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix
thoroughly. Cover the bowl with plastic wrap and a towel. Let stand at room
temperature overnight or at least 6 hours. The dough will more than double and
then may fall again somewhat, which is normal.
Generously butter 2 (7 1/2 x 3 1/2-inch) bread pans and sprinkle with corn meal.
Divide dough, without kneading, into 2 portions and place in pans. Preheat oven
to 350 degrees F. Cover and let rise for 1 1/2 to 2 hours or until double in
Bake for 1 hour, then cool on rack in pans.