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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.5 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.8 g

View full nutritional breakdown of English Muffin Bread calories by ingredient
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English Muffin Bread

Submitted by: SHAMBREE

Introduction

This bread is delicious sliced and toasted. While the original recipe calls for white flour and milk, I have been experimenting with King Arthur's white whole wheat flour and water to make it healthier, and it still tastes fantastic. Recipe makes 2 loaves of bread and I am able to get 15 slices from each loaf. I have found it keeps a long time if kept in the refrigerator. Freezes very well. This bread is delicious sliced and toasted. While the original recipe calls for white flour and milk, I have been experimenting with King Arthur's white whole wheat flour and water to make it healthier, and it still tastes fantastic. Recipe makes 2 loaves of bread and I am able to get 15 slices from each loaf. I have found it keeps a long time if kept in the refrigerator. Freezes very well.
Number of Servings: 30

Ingredients

    6c. white whole wheat bread flour
    4 TBS. Cornmeal
    2 envelopes baker's yeast(I use rapid rise type)
    1 TBS. sugar
    2 tsp. salt
    1/4 tsp. baking soda
    2 1/2 c. water

Directions

Pre-heat oven to 400 degrees.

1) Spray 2 loaf pans generously with PAM cooking spray. Dust each loaf pan with 1 TBS. Cornmeal.

2) Measure out into a separate bowl:
3 c. Flour, yeast, sugar, salt , and baking soda.

4) Heat water in a small saucepan until warm(105-115 degrees). DO NOT BOIL. Stir into flour/yeast mixture, until fully mixed(will be very loose).

5) Add remaining 3c. flour to this, 1/2 c. at a time, until a soft dough forms( It usually takes about 2 1/2 c.- 2 3/4 c. and I use the remainder to flour the surface where I knead the dough).

6) Turn dough onto a floured surface and knead until it forms a smooth ball.
7) Divide dough in half and place in loaf pans. Sprinkle tops with 1/2-1 TBS. of the cornmeal.
8) Cover and let rise for @45 min. in a warm, draft free place.

Bake in a 400 degree oven 20-25 minutes. Cool in pans 10 min., then transfer to wire rack to finish cooling completely.

Each loaf yields 15 slices.

Number of Servings: 30

Recipe submitted by SparkPeople user SHAMBREE.





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