Recipe for English Muffin Bread


    English Muffin Bread

    5 cups 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 bulk.

    Bake for 1 hour, then cool on rack in pans.