English Muffin Loaf

• 1 1/4 c. water
• 1/2 c. oil
• 4 to 4 1/2 c. all-purpose flour
• 1/4 c. sugar
• 2 tsp. salt
• 2 pkg. active dry yeast
• 2 eggs
• cornmeal

1. In a small saucepan, heat water and oil until very warm (120u0b0 to 130u0b0).
2. In a large bowl, blend warm liquid, 1 1/2 cups flour, sugar, salt, yeast and eggs at low speed until moistened.
3. Beat 2 minutes at medium speed.
4. By hand, stir in enough remaining flour to make a stiff batter.
5. Cover; let rise in warm place until light and double in size (45 to 60 minutes). Grease (not oil) and sprinkle with cornmeal two 8 x 4-inch loaf pans or 3 one pound coffee cans.
6. Stir down dough (beat vigorously 30 seconds); spoon into prepared pans.
7. Cover, let rise in warm place until double in size 30 to 45 minutes.

water, oil, allpurpose, sugar, salt, active dry yeast, eggs, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=411805 (may not work)