English Muffin Bread Corn, Wheat Recipe
This English Muffin Bread Corn, Wheat is yummy ! Try out the English Muffin Bread Corn, Wheat for breakfast tomorrow and tell me if you liked it
Ingredients
1 1/3 cups warm water
2 tablespoons yeast
2 tablespoons honey or molasses
1 1/2 teaspoons salt
1/3 cup oil
2 eggs
3/4 cups whole wheat flour Cornmeal
Directions
Measure water, yeast, and honey or molasses into Bosch bowl.
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.
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.
