English Muffin Bread

Recipe Ingredients

2 tablespoons	30ml	Instant or bread-machine yeast
3/4 cup	177ml	Warm water
1 1/2 cups	355ml	Warm milk
2 tablespoons	30ml	Melted butter or oil - plus more
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking soda - dissolved in
1 tablespoon	15ml	Cold water
2 cups	125g / 4.4oz	Unbleached all-purpose flour
2 cups	125g / 4.4oz	Unbleached bread flour
1/2 cup	31g / 1.1oz	White whole-wheat flour - (to 1 cup)
		Stone-ground cornmeal - for sprinkling

Recipe Instructions

Chef's Notes: I used 1 large loaf pan (12 by 5 inches) but 2 (9- by 5-inch pans) would work well. If you want, add some raisins and a smidgen of cinnamon. King Arthur brand and white whole-wheat flour can be found at Trader Joe's stores or order from The Baker's Catalogue (800) 827-6836. You can substitute 1/4 cup stone-ground whole-wheat flower.

In a large mixing bowl or bowl of an electric mixer, stir together yeast and warm water. Let stand a few minutes, then add milk, butter, sugar, honey and salt. Stir in dissolved baking soda. Fold in all-purpose, bread and whole wheat flours and stir to make a batter. Using mixer paddle or a wooden spoon, blend well, about 3 minutes.

Generously grease 2 (9- by 5-inch) loaf pans. Sprinkle with cornmeal. Divide batter equally between prepared pans. Cover with a plastic bag (allowing batter to rise but not stick to plastic). Let rise until doubled, about 30 to 40 minutes.

Bake at 375 degrees until loaves are brown and sound hollow when tapped, 40 to 50 minutes. Cool on a rack 10 minutes before turning out to cool completely.

This recipe yields 16 servings.

Each serving: 179 calories; 214 mg sodium; 7 mg cholesterol; 3 grams fat; 33 grams carbohydrates; 6 grams protein; 1.84 grams fiber.

Source:
The Los Angeles Times, 11-01-2000

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