Reviewed: Jan. 1, 2009

This is a great, hearty bread recipe that has the taste and texture of an english muffin! Not only that, it doesn't contain eggs or fat! I only used half a cup of all-purpose flour, substituting whole wheat for the rest. Next time I make it, I will probably use only 2 tbs. of cornmeal, because there was a lot of extra cornmeal on the bottom of the pan. I will also use a smaller pan, because my loaf rose all the way, and still didn't fill up the pan! I really enjoyed eating this bread toasted with jam. Yum!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 14, 2008

I used honey instead of the sugar. I also added 2 T cornmeal into the bread, using 1 T to dust the bottom of the pan, and the other 1 T to dust the top of the bread. This was an easy recipe which tastes good! We will be making this again!

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