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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, January 06, 2011

English Muffin Bread

I baked this last night and it made great toast for breakfast this morning. It was very easy to make.
(I made this in my KitchenAid Mixer but this uses a hand mixer.)
No knead, no worry! Recipe by: Carole Splater

1 packet yeast (2 1/4 tsp.)
1 cup flour, fluffed to aerate before measuring
1 Tblsp. sugar
1/2 tsp. table salt
1 1/4 cup warm (not hot) tap water
1 3/4 cups flour, fluffed
Yellow cornmeal

In a large bowl, combine the yeast, 1 cup flour, sugar, salt and water. With a hand-held mixer, beat on medium speed for 3 minutes. (Time yourself, 3 minutes takes forever with such an easy job.) Add the remaining flour and mix until fully blended. If the dough gets so thick it wants to ‘climb’ the beaters, stop, remove the beaters, and use a wooden spoon to finish blending. The dough will be thick and heavy.
Grease a 1-1/2 or 2-quart casserole dish and dust with cornmeal (bottom and sides). Add dough and arrange evenly (it’ll be thick and heavy, this needn’t be perfect). Sprinkle with cornmeal.
Cover with a light towel and let rise in a warm place for 30 – 60 minutes, until bread roughly doubles in size. Some time midway, preheat oven to 400F. Remove the towel and bake for 30 – 45 minutes until top is golden. (Mine took about 25 minutes.) Turn onto a cooling rack.

NUTRITION ESTIMATE Per Serving: 170 Cal; 5g Protein; 0g Tot Fat; 0g Sat Fat; 36g Carb; 1g Fiber; 149mg Sodium; 0mg Cholesterol; Weight Watchers 3 points

Read more about the recipe here:

P.S. - I made a toast crunchy grilled peanut butter & jelly sandwich on this bread. Skippy Reduced Fat Super Chunk & Welch's Grape Jelly. : )



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