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English Muffin Bread
Wednesday, October 14, 2009 • Posted October 14, 2009

Simple, fast and delicious

For those of you who like the texture of English Muffins, here’s a bread that will keep you smiling for days. It can be whipped together quite rapidly, and the results are sure to please.

2 ½ to 3 cups all purpose flour

1 package active dry yeast

1 tablespoon sugar

cornmeal (as needed for coating casserole dish)

In a large mixing bowl, combine 1 cup of the flour and the yeast. In a a saucepan, heat 1 ¼ cups water, the sugar, and ¾ teaspoon salt until warm (115-120 degrees), stirring to dissolve the sugar. Add to the dry mixture in the bowl. Beat at low speed with electric mixer for ½ minute, keeping the sides of the bowl scraped clean. Then beat for 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Shape into a ball.

Place into a lightly greased bowl, turning once to grease the entire surface. Cover and let rise for an hour. Punch down. Cover and let rest for 10 minutes. While it’s resting, preheat the oven to 400 degrees. Grease a 1-quart casserole dish and sprinkle it with cornmeal. Place dough into casserole dish, sprinkle it with cornmeal. Cover, and let rise about 45 minutes.

Bake at 400 degrees for 40-45 minutes. If it begins to brown too quickly, cover it loosely with foil. When done, remove from dish and place on wire rack to cool.

With the holiday season approaching, I wanted to share a recipe for vegetable and chip dipping that’s a pleasant change from the standard “Ranch dressing dip.” And it’s a “two ingredient” quicky!

Cream Cheese and Picante Dip

1 eight ounce package of cream cheese, softened

1 cup of chunky-style picante sauce; choose the level of heat you like the most

In a medium sized bowl, thoroughly mix together the two ingredients. Allow the mixture to “work” for at least an hour at room temperature before serving.

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