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English Muffin Bread

Yield 2 loaves, 16 servings per loaf (serving size: 1 [1/2-inch] slice)
This bread resembles English muffins in texture and taste. Whole wheat flour, oat bran, and cornmeal team up to impart an earthy, whole grain goodness in every slice.

Ingredients

  • 3 1/2 to 3 3/4 cups all-purpose flour, divided
  • 1 cup whole wheat flour
  • 1/2 cup oat bran
  • 2 teaspoons salt
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup fat-free milk
  • 1 cup water
  • 3 tablespoons reduced-calorie stick margarine
  • Cooking spray
  • 2 tablespoons cornmeal

Nutrition Information

  • calories 77
  • caloriesfromfat 10 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.5 g
  • carbohydrate 14.6 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 154 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 1 1/2 cups all-purpose flour, wheat flour, and next 3 ingredients in a large mixing bowl. Combine milk, water, and margarine in a 4-cup liquid measuring cup. Microwave at HIGH 2 minutes; pour over flour mixture. Beat at medium speed with an electric mixer 2 minutes. Gradually stir in 2 cups all-purpose flour. Turn dough out onto a lightly floured surface; if dough is sticky, knead in remaining 1/4 cup flour. Cover dough with a large bowl; let stand 10 minutes.

  2. Coat two 8 x 4-inch loaf pans with cooking spray; sprinkle evenly with cornmeal. Divide dough in half; shape each portion into a loaf, and place in pan. Cover and let dough rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

  3. Preheat oven to 400°.

  4. Bake at 400° for 25 minutes. Remove loaves from pans, and cool on a wire rack.

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