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English Muffin Bread
Great toasted! A breakfast bread with no fat, sugar or salt.
Bread Machine Method Have water at 80 degrees F and all other ingredients at room temperature. Place ingredients into the pan in the order listed. Select a basic cycle and medium/normal crust. If desired, during the last rising cycle, sprinkle top of dough with 1 teaspoon cornmeal. Mixer Methods Combine 1 cup flour, baking soda, and yeast in mixing bowl. Heat water to 120 to 130 degrees F. Hand-Held Mixer Method - 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. Stand Mixer Method - Add water to dry mixture; mix with paddle or beaters for 4 minutes on medium speed. Add egg white; beat 1 minutes. Gradually add remaining flour and knead with dough hooks 5 to 7 minutes until smooth and elastic. Food Processor Method Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and egg whites. Process until mixed. Continue processing until dough cleans the sides of bowl. Use additional flour if necessary. Rising, Shaping, and Baking 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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