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Easy English Muffin Bread

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By Betty Crocker Kitchens
Updated Dec 29, 2010
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This easy butter bread is ideal for toasting. For a light lunch, spread a toasted slice with apple butter or Mediterranean Bean and Basil Spread.

Easy English Muffin Bread

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 to 2 teaspoons yellow cornmeal
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup Gold Medal™ whole wheat flour
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 package regular or quick-acting active dry yeast
  • 2/3 cup water
  • 1/2 cup fat-free buttermilk*
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Sprinkle cornmeal evenly in pan. Mix flours, brown sugar, salt, baking soda and yeast in medium bowl until blended. Combine water and buttermilk in 1 quart sauce pan. Heat to 120°-130°; add to flour mixture. Beat on medium speed 1 minute, scraping sides of bowl frequently, until blended. (Batter will be sticky.) Spread batter evenly in pan. Cover and let rise in warm place about 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Step 
    2
    Heat oven to 400°. Bake 25 to 30 minutes or until light brown; remove from pan. Cool on wire rack, slice. Wrap and freeze any unused slices. Can be toasted from frozen.

Nutrition

115 Calories
1g Total Fat
4g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
115
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
170mg
Total Carbohydrate
25g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Calcium
2%
2%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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