English Muffin Bread

Old 08-28-02, 09:52 PM
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English Muffin Bread

A great bread for toasting with no sugar, salt....

Makes 1 loaf
Medium/Large Size

Water 1 cup
Egg whites 2
Baking soda 1/2 teaspoon

Bread flour 3-1/2 cups

Yeast 2-1/4 teaspoons

Combine 1 cup flour, baking soda, and yeast in mixing bowl. Heat water to 120 to 130 degrees F.

Add water to dry mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg whites; beat 1 minute. By hand stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle.

Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5 inch loaf pan. Cover; let rise until indentation remains after touching.

Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool on rack.

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