Recipes

Currant -Wheat English Muffin Bread

February 22, 2021  Online Recipe Guide Avatar

Makes 2 loaves

3-1 / 2 cups all-purpose flour

1-1 / 2 cups whole wheat flour

1 cup dried currants

2 envelopes FLEISCHMANN’S RapidRise Yeast

1 tablespoon + 1 teaspoon sugar

2 teaspoons salt

1 / 4 teaspoon baking soda

2 cups milk

1 / 2 cup water

Cornmeal

Directions
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120o to 130oF). 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 400oF for 20 to 25 minutes or until done. Remove from pans; cool on wire rack. Slice and toast to serve.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces (57 g)
Calories 120; Total fat 1 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g;
Dietary fiber 2 g (1 g / oz); Sugars 6 g; Protein 4 g

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