English Muffin Bread
- Number of Servings: 16
Ingredients
1 cups all-purpose ultragrain flour plus 3/4 cup each whole wheat flour and oat flour, mixed, then divided 1 package (1/4 ounce) active dry yeast 1/2 tablespoon sugar 1 teaspoon salt 1/8 teaspoon baking soda 1 cup warm skim milk (120° to 130°) 1/4 cup warm water (120° to 130°) 1 tsp cornmeal
In a large bowl, combine 1 cup flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease one 8-in. x 4-in. loaf pan. Sprinkle pan with cornmeal. Spoon batter into the pans. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks.
Slice and toast.
Yield: 1 loaf.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KLWOZNIAK.
Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease one 8-in. x 4-in. loaf pan. Sprinkle pan with cornmeal. Spoon batter into the pans. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks.
Slice and toast.
Yield: 1 loaf.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 0.7 g
- Cholesterol: 0.3 mg
- Sodium: 164.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.6 g
- Protein: 2.9 g
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