I would like a recipe for English muffin bread.
Doris Chapman, Clearwater
Barbara Grimes of San Antonio, Fla., shares a recipe for English muffin bread that is easy, delicious and versatile. If you have never made a yeast bread, this recipe would be a good place to start. The yeast does not need to be proofed, there is no hand kneading and there is only one rise time before baking. As it bakes it really smells like English muffins, and when toasted the bread gets a crispy crunch. Barbara got this recipe in the 1970s when she sent away for a booklet. She has used the recipe for years with no failures. The recipe uses a lot of flour and I was concerned my smaller KitchenAid mixer would not be able to handle it all. I was happy to see Barbara say the recipe is easily halved, which is what I did. The accompanying recipe makes 2 loaves. Cut all ingredients in half to prepare 1 loaf. It's perfect for smaller mixers or if you just want to try the bread to see if you like it. I started mixing the ingredients with the paddle attachment but when I needed to add more flour I switched to the dough hook. A few notes: Before rising, the dough did not fill the loaf pan. Do not be alarmed by this as it will rise to fill the pan. Not all the cornmeal adheres to the dough so you may have a bit of a mess on your hands when you turn it out. I used butter to grease the pan. My loaf pan was 8 by 4 inches.
Recipes tested by Times correspondent Ellen Folkman. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.