English Muffin Bread
by Tony van Roon
Optional: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon Ground
Cinnamon along with the flour to make Cinnamon-Pecan Muffin Bread.
1 pound loaf Ingredients 1 1/2 pound loaf
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1 cup Water (warm) 1 1/2 cup
1 teaspoon Salt 1 1/2 teaspoon
3 tablespoons Nonfat dry milk 1/4 cup
2 tablespoons Sugar 3 tablespoons
1/4 teaspoon Baking soda 1/4 teaspoon
2 1/4 cups Bread flour 3 1/2 cups
1 tablespoon Gluten (optional) 1 tablespoon
1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons
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Use the 1-pound recipe if your bread-machine pan holds 10 cups or less
of water. Add ingredients to the bread machine pan in the order
suggested by the manufacturer. Adjust dough consistency -- (see
Adjusting Dough Consistency tip below).
Using Gluten: Gluten, a protein product from flour, improves loaf
height, texture and structure; it can be found in health food stores and
maybe your local supermarket.
Recommended cycle: Basic/white bread cycle; medium/normal crust color
setting. Remove bread from pan, cool on wire-rack.
Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball
around the blade. If dough is too stiff or dry, add additional liquid, 1
teaspoon at a time, until dough is of the right consistency. If dough is
too soft of sticky, add additional bread flour, 1 teaspoon at a time.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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