Recipe: Currant Wheat English Muffin Bread (no-knead, Fleishmann's Yeast recipe)
Breads - Yeast BreadsCURRANT WHEAT ENGLISH MUFFIN BREAD
3 1/2 cups all-purpose flour, divided use
1 1/2 cups whole wheat flour
1 cup dried currants
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon plus 1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Combine 1 cup all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt and baking soda in a large bowl; set aside.
Heat milk and 1/2 cup water until very warm (120 to 130 degrees F). Gradually add to flour mixture. Stir in remaining flour to make a stiff batter.
Spoon batter into 2 (8 1/2- x 4 1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire rack.
Slice and toast to serve.
Makes 1 loaf
Source: Fleishmann's Yeast
3 1/2 cups all-purpose flour, divided use
1 1/2 cups whole wheat flour
1 cup dried currants
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon plus 1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Combine 1 cup all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt and baking soda in a large bowl; set aside.
Heat milk and 1/2 cup water until very warm (120 to 130 degrees F). Gradually add to flour mixture. Stir in remaining flour to make a stiff batter.
Spoon batter into 2 (8 1/2- x 4 1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire rack.
Slice and toast to serve.
Makes 1 loaf
Source: Fleishmann's Yeast
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