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English Muffin Bread
A slice of this bread from Ethelwyn Langston, of Albertville,
Alabama, goes perfectly with a cup of tea.
It's best hot and topped with preserves.
6 cups all-purpose flour, divided
1 Tbs. sugar
2 tsp. salt
1/4 tsp. baking soda
2 pkgs. dry yeast
2 cups 1% low-fat milk
1/2 cup water
Vegetable cooking spray
1 Tbs. yellow corn meal, divided
Combine 3 cups flour and next four ingredients in a medium bowl; stir well, and set aside.
Heat milk and water in a heavy saucepan until very warm (120øF to 130øF). Add to dry ingredients, stirring well. Stir in remaining 3 cups flour to form a soft dough.
Divide dough into three equal portions. Place one portion on each of 3 (13 oz.) coffee cans, which have been coated (on the inside, of course) with vegetable spray and each sprinkled with 3/4 tsp. corn meal. Sprinkle remaining corn meal over tops of dough. Cover and let rise in a warm place (85øF), free from drafts, 45 minutes or until doubled in bulk.
Bake at 400øF for 20 minutes, or until lightly browned.
Remove bread from cans, and cool on wire racks.
Yield: 3 loaves, 10 servings each (serving size:
one 1/2-inch slice)
Calories: 95 (4% from fat)
/ Protein: 3.1 grams /
Fat: 0.4 grams (Sat 0.1
g., Mono 0.1 g., Poly 0.1 g.)
Carbohydrates: 19.2 grams
/ Fiber: 0.8 grams /
Chol: 1 mg. /
Iron: 1.2 mg. / Sodium: 172 mg.
Calcium: 26 mg.
Origination: Cooking Light Magazine;
March / April 1994
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Soup, Al's Original ...
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Portuguese Kale Soup
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Treasure Cookies - A MUST during the holidays - Always a big hit
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Lime Cream
Pie
Maple Walnut
Pie with Crushed Walnut Crust
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