posted by Pat T 03-22-99 10:39 AM
From 1999 Taste of Home Annual Recipes Cookbook - page 111.
Multi-Grain English Muffin Bread
1 pkg. (1/4 oz.) active dry yeast
1-1/4 cups warm water (110 to 115 degrees F.)
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup wheat germ
1 Tblsp. sugar
3/4 tsp. salt
2 cups all-purpose flour; divided
1/4 cup cornmeal
In a mixing bowl, dissolve yeast in warm water. Add whole wheat flour, oats, wheat germ, sugar, salt, and 1-1/4 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down (do not knead). Shape into a loaf.
Coat a 9x5x3-inch loaf pan with nonstick cooking spray and sprinkle with half of the cornmeal.
Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes.
Bake at 400 degrees F. for 30 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf (16 slices).
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