©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



English Muffin Bread

I found this recipe on the breadworld site.

English Muffin Bread, makes one loaf
(12 slices)

1-1/2 cups Water (70 to 80oF)
3 tablespoons Sugar
1/4 cup Nonfat dry milk
1 1/2 teaspoons Salt
1/4 teaspoon Baking soda
3-1/2 cups Bread flour
1 tablespoon Gluten (optional)
2-1/4 teaspoons Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.

Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

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