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English Muffin Bread Recipe

English Muffin Bread Recipe - 2 loaves


3 cups unbleached white flour

2 cups whole-wheat flour

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons salt

1 tablespoon granulated sugar

2 teaspoons safflower oil

2 cups very warm water

Tub safflower margarine cornmeal


In a large mixing bowl, combine flours, yeast, salt, sugar and safflower oil, add warm water. Stir with a wooden spoon until ingredients are moistened. Mix with an electric mixer, on low speed, 1-2 minutes, just long enough to mix thoroughly. Place dough in a bowl greased with tub safflower margarine. Cover with a kitchen towel. Let rise in a warm place 6 hours.


Grease 2 loaf pans with tub safflower margarine, sprinkle pans with cornmeal. Divide dough in half, roll each half into a loaf-shaped cylinder. Put dough into pans. Sprinkle top of each loaf with cornmeal. Cover with kitchen towel. Let rise in warm place 2 hours.


Bake at 350oF for 30-40 minutes or until bread pulls away from edges of the pans. Remove from pans and cool on wire racks.

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