I have no idea when I got so "crunchy." Seriously folks... when I got home last night I couldn't decide between baking bread and going to yoga. Uh huh. So, I decided to whip up a quick no-knead bread AND do yoga. No compromising for me. Sheesh. I am glad I did though, because I had a fabulous breakfast of toasty warm English Muffin Bread with jam. Delicious. It's so so simple. Give it a shot (no yoga required).
English Muffin Bread
1 packet active dry yeast
3 cups flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1-1/4 cup warm tap water
1/8 cup yellow cornmeal
In a large bowl, combine the yeast, flour, sugar, salt and water. Combine with wooden spoon until a soft dough ball forms.
Grease a 2-quart casserole dish and dust with cornmeal. Add dough and sprinkle top with cornmeal.
Cover with a clean dish towel and let rise in a warm place for 45-60 minutes, until bread doubles in size. Bake at 400* for 30 – 45 minutes until top is golden (place foil on top if browning too quickly). Place on a wire rack to cool completely before slicing.