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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 cornmeal for pans


  1. In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly.
  2. 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.
  3. Generously butter 2 (7 1/2 x 3 1/2-inch) bread pans and sprinkle with cornmeal.
  4. Divide dough, without kneading, into 2 portions and place in pans.
  5. Cover and let rise for 1 1/2 to 2 hours or until double in bulk.
  6. Heat oven to 350 degrees F.
  7. Bake for 1 hour, then cool on rack in pans.

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