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| English Muffin Bread Ingredients 1-1/4 cups water 1 Tablespoon sugar 3/4 teaspoon salt 2 to 3 cups all-purpose flour 1 package yeast 2 Tablespoons cornmeal In a small saucepan, heat the water, sugar and salt to lukewarm, until sugar and salt are dissolved. Set aside. In the bowl of an electric mixer, combine 1 cup of the flour and the package of yeast. Add the liquid mixture and beat until well blended, about 3 minutes. Stir in remaining flour by hand, 1/2 cup at a time, until a soft dough forms. Using a paper towel, wipe a large bowl with a small amount of canola oil, set the dough in the bowl, cover with a kitchen towel and set the bowl in a warm place to rise. Let rise until double in size, about 60 minutes. Punch down the dough, knead a few times, cover with the towel and let rest 10 minutes. While dough is resting, preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray. Sprinkle a small mount of cornmeal in the bottom of the pan and swirl to coat, about 1 Tablespoon. Put dough in the loaf pan, sprinkle another tablespoon of cornmeal over the top of the loaf and bake until golden, about 30-45 minutes. Remove to wire rack to cool. Slice and toast. Serves: One 9-1/4 inch x 5-1/4 inch loaf |
| Apple Bread Ingredients 1/2 cup soft shortening 2/3 cup packed brown sugar 2 eggs 1 cup thick applesauce 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup walnuts Mix together shortening, sugar, eggs and applesauce. Sift together flour, baking powder, baking soda and salt. Stir dry mixture into wet mixture. Fold in nuts. Pour into lightly greased loaf pan and bake at 350 degrees for 50 to 55 minutes. Cool ten minutes and remove from pan. Cool on rack. |
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