26 August 2009

english muffin bread •

I really should call this “It Makes Great Toast” bread, because that remark is what I hear the most when I make this for the family. Besides that great feature, it goes together quickly, making it possible to have bread on the table in a little over an hour.

English Muffin Bread •

2 cups milk (dairy or soy, or a combination)
1/2 cup water
1/2 cup wet okara (straight from your machine)
4 cups unbleached white flour
2 cups whole wheat flour
4-1/2 teaspoons yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
Yellow cornmeal for dusting pans and bread

In a small saucepan:
Combine milk, water and okara. Heat until very warm (120 - 130 degrees).

In a large mixing bowl:
Combine 3 cups flour, yeast, sugar, salt, and baking soda. Add warmed liquid ingredients to dry ingredients, beat well. Stir in rest of flour to make a stiff batter. Dust two (8-1/2 x 4-1/2) loaf pans with yellow cornmeal. Spoon in batter, and sprinkle tops with cornmeal. Cover with a lightweight towel and let rise in a warm area for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool completely on a wire rack.