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English Muffin Bread




Source of Recipe


Nancy Bateman






List of Ingredients



• cornmeal
  
• 2 3/4 C. unbleached all-purpose flour
  
• 1 tsp. sea salt
  
• 1 tsp. superfine sugar
  
• 1 pkg. yeast
  
• 1 C. very warm water
  
• 1/4 C. shortening
  






Instructions



1. Grease loaf pan and coat with cornmeal. Mix 1 1/2 cups of the flour, salt, sugar and yeast in a large bowl. Add warm water and shortening. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Stir in remaining flour. Smooth and pat dough in pan with floured hands. Sprinkle with cornmeal if desired. Cover and let rise in a warm place about 45 minutes or until dough is about 3/4 inch above the top of an 8 inch pan or about 3/4 inch below the top of a 9 inch pan.
   
2. Preheat oven to 375 degrees F. Bake 40 to 45 minutes or until loaf is golden brown and sounds hollow when tapped; remove from pan. Brush with softened butter if desired. Cool on wire rack.