English Muffin Bread Corn, Wheat Recipe
Ingredients
| Warm water | 1 1⁄3 Cup (21.33 tbs) | |
| Yeast | 2 Tablespoon | |
| Molasses/Honey | 2 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Oil | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 | |
| Whole wheat flour | 3⁄4 Cup (12 tbs) | |
| Cornmeal | 1 Dash |
Nutrition Facts
Serving size
Calories 634 Calories from Fat 392
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 6.7 g33.5%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1544 mg64.3%
Total Carbohydrates 50 g16.6%
Dietary Fiber 7.2 g28.7%
Sugars 8.9 g
Protein 14 g28.5%
Vitamin A 5% Vitamin C 0.03%
Calcium 8.2% Iron 22.3%
*Based on a 2000 Calorie diet
Directions
Allow time for yeast to activate.
Add salt, oil, eggs, and whole wheat flour.
Knead for 10 to 12 minutes.
Cover, and let rise until double.
Divide dough into two equal portions.
Let rest.
Grease the sides and bottoms of two 46 ounce cans, and dust with cornmeal.
Shape each portion of dough into a smooth ball, and drop into a can.
Cover, and let rise until dough is about 1 inch from the top of the can.
Bake in a 375°F.oven for 25 minutes.
When bread is almost completely cooled, invert can and shake out bread.
NOTE: Allpurpose flour may be substituted for the whole wheat flour, or 2 cups allpurpose flour may be used in place of 2 cups whole wheat flour.
Chef
