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Easy English Muffin Bread
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Delicious butter bread perfect for toasting. Enjoy a light lunch with apple butter or Mediterranean bean and basil spread on top.
Ingredients:
  • 1 to 2 teaspoons yellow cornmeal
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup Gold Medal™ whole wheat flour
  • 1 teaspoon packed brown sugar
  • 1/8 teaspoon baking soda
  • 1 package regular or quick-acting active dry yeast
  • 2/3 cup water
  • 1/2 cup fat-free buttermilk*
Instructions:
  • Prepare your 8 1/2x4 1/2x2 1/2 inches loaf pan with nonstick cooking spray, then sprinkle cornmeal evenly. In a medium bowl, mix flours, brown sugar, salt, baking soda, and yeast together until blended. In a 1 quart saucepan, heat water and buttermilk to 120°-130°, then add to the flour mixture. Beat on medium speed for 1 minute until well blended, scraping the sides of the bowl as needed (the batter will be sticky). Spread the batter evenly in the pan and cover. Allow it to rise in a warm place for about 30 to 45 minutes until doubled in size. The dough is ready when an indentation remains after being touched.
  • Preheat oven to 400°F. Bake for 25-30 minutes until golden brown. Remove from pan, cool on wire rack, and slice. Wrap and freeze any remaining slices for later use; they can be toasted straight from the freezer.

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