Not quite as good as English Muffins, but a lot less work! This makes great toast. It always bakes up with a flat top, so I only let it rise to the top of the pan.
Ingredients
- 1 Tbl active dry yeast
- 2 1/2 cups warm water
- 4 cup flour
- 2 cup whole wheat flour
- 2 Tbl sugar
- 1 tsp salt
- 1/2 cup cornmeal for coating pans
Servings: loaves
Instructions
- In large bowl, dissolve yeast in water.
- Add whole wheat flour, sugar, salt and half of the flour.
- Beat until smooth.
- Add enough flour to form soft dough.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled.
- Punch dough down (do not knead).
- Shape into two loaves.
- Grease two 9 inch bread pans and sprinkle with corn meal.
- Place loaf in pans; and sprinkle with additional corn meal if desired.
- Cover and let rise until doubled.
- Bake at 400 degrees F. for 30 minutes or until golden brown.
- Bread bottom will sound hollow when tapped. Remove from pan and cool on wire rack.
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