English Muffin Casserole Bread

"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."
 
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photo by patti k. photo by patti k.
photo by patti k.
Ready In:
2hrs 45mins
Ingredients:
6
Yields:
1 loaf
Serves:
12
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ingredients

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directions

  • In large mixing bowl combine 1 cup of the flour and the yeast.
  • In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar.
  • Add to dry mixture in bowl.
  • Beat at low speed with mixer for about 30 seconds, scraping bowl.
  • Beat 3 minutes at high speed.
  • By hand stir in enough remaining flour to make a soft dough.
  • Shape into ball.
  • Place in lightly greased bowl; turn once to grease surface.
  • Cover; let rise until double (about 1 hour).
  • Punch down.
  • Cover; let rest about 10 minutes.
  • Grease a 1 quart casserole; sprinkle with cornmeal.
  • Place dough in casserole; sprinkle top with cornmeal.
  • Cover, let rise til double (30 to 45 minutes).
  • Bake at 400 degrees for 40 to 45 minutes.
  • Cover loosely with foil if top browns too quickly.
  • Remove from casserole; cool.

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Reviews

  1. I made this recipe yesterday, but copied from a book (can't recall which). The only difference is that I used bread flour. Although it didn't rise much (needs more time?), it tasted DELICIOUS. I am probably going to make it again with all-purpose flour and see what happens.
     
  2. Good, not particularly flavorful, but has a nice crust.
     
  3. This is a fine English muffin bread. I tagged this for the bargain basement game - it's been unreviewed for more than 4 years. It goes together easily, with no kneading required, and has a nice English muffin texture.
     
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RECIPE SUBMITTED BY

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