Fat-free English Muffin Breadbread, low-fat 5 1/2 cup all-purpose flour 2 pkg active dry yeast (not the 1 quick-rising kind) 1 tablespoon sugar 2 teaspoon salt 1/4 teaspoon baking soda 2 cup skim milk 1/2 cup water 1 cornmeal for dusting Measure flour by spooning lightly into a cup and combine 3 cups of the flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130 degrees F.) Add this to dry mixture. and mix well. Stir in enough extra flour to make a stiff batter, then spoon it into two 8 1/2 x 4 1/2" loaf pans which have been oiled and dusted with cornmeal. Sprinkle more cornmeal over the top. Cover and let rise in a warm place (80-90 degrees) for 45 minutes. Bake at 400 degrees for 30 minutes, remove from pans and cool. This bread is best for toasting. NOTE: Replace half the white flour with whole wheat if desired. It lends a higher nutritional value and nuttier taste. Uploaded 10-12-94 by Meriam Matthews |
