English Muffin Bread(Fat Free Bread)

• 1 c. flour
• 1 pkg. (1 Tbsp.) yeast
• 1 1/4 to 1 1/2 c. water (115~ to 120~)
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1 1/2 to 2 c. additional flour
• 1/3 c. wheat germ in 1/2 c. warm water (optional)

1. Combine 1 cup flour and yeast; combine water, sugar and salt and add to flour and yeast.
2. Beat at low speed on electric mixer for 1/2 minute, scraping bowl; then beat at high for 3 minutes (optional:
3. add wheat germ and water at this time).
4. Stir in enough additional flour to make a soft dough.
5. Shape into ball; place in lightly greased bowl, turning to grease dough's surface. Cover; let rise until double (about 1 hour).
6. Punch down; let rise 10 minutes and shape into rolls, small loaves or a single loaf (1-quart casserole).
7. Grease pan(s) and sprinkle cornmeal over shaped dough.
8. Cover; let rise until double (30 to 40 minutes). Bake at 400u0b0 for 40 to 45 minutes (1 loaf), 15 to 20 minutes (rolls), 20 to 25 minutes (small loaves).
9. Remove from pan and cool on rack.

flour, yeast, water, sugar, salt, flour, warm water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173250 (may not work)