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english-muffin-bread recipe

Date: Wed, 22 Jul 1998 00:45:32 EDT
From: (JBennicoff@aol.com)

I made this bread today. Nice texture!! But, don't make it in your
bread maker. (I forgot, again, oops!) It is a batter bread and makes
your bread maker all goopy because it never gets very solid. So just
mix it up with an electric mixer with dough hook or food
processor. Or, if you don't have either-by hand.

Adapted from Beard on Bread

English Muffin Bread (one  loaf)

1 package of dry active yeast or 1 level tablespoon
1 tablespoon Succanat,  brown sugar or turbinado sugar
1/2 cup warm water
1-1/4 cups whole wheat flour
1 cup unbleached flour
1/4 cup barley flour
2 teaspoons salt
7/8 cup Better than Milk Lite
1/4 teaspoon baking soda dissolved in 1 tablespoon water

Mix everything together in your mixer or food processor but the baking
soda solution and knead. Let rise in a warm place for about 1-1/4
hours until double. Stir down and mix in baking soda solution. Mix in
thoroughly for about a minute.

Spray a bread pan with a light coating of cooking spray and scrape in
the dough. (Dough will be very sticky.)  cover with plastic wrap and
let rise in a warm place for about 1-1/4 to 1-1/2 hours.

Preheat oven to 375 degrees and bake about 25-30 minutes until top is brown
and the bread pulls away a little from the sides. Cool in the pan for
about 5 minutes and then turn out on a rack to finish cooling.  Yummy
taste and texture all by itself with nothing on it!

kwvegan vegan