English Muffin Bread (1-Pound Recipe)

Chef

Administrator
Staff member
1 cup water (70º to 80ºF)
2 tablespoons sugar
3 tablespoons nonfat dry milk
1 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
1 tablespoon gluten (optional)
1 3/4 teaspoons Fleischmann's® Bread Machine Yeast
Servings: 8
1. Measure all ingredients into bread machine pan in the order suggested by manufacturer.

2. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.

Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

Yield: 1 Loaf

Notes: Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

* Gluten, a protein product from flour, improves loaf height, texture and structure; it can be found in health food stores and some supermarkets.
 
Last edited by a moderator:
Back
Top