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English Muffin Bread II

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.992
Energy (kCal)1159.062
Carbohydrates (g)40.3644
Total fats (g)114.432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. | 2. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. | 3. Beat on high for 3 minutes. | 4. Stir in remaining flour (batter will be stiff.) DO NOT KNEAD. | 5. Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans. | 6. Sprinkle pans with cornmeal. | 7. Spoon batter into the pans and sprinkle cornmeal on top. | 8. Cover and let rise in a warm place until doubled, about 45 minutes. | 9. Bake at 375 for 35 minutes or until golden brown. | 10. Remove from pans immediately and cool on wire racks. | 11. Slice and toast. | 12. NOTES : If desired wrap 1 loaf in foil and freeze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 5 cups divided - - - -
    active yeast 2 packages - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 2 teaspoons - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    milk 2 cups warmed skim 1104.0 26.592 10.992 114.432
    water 1/2 cup 0.0 0.0 0.0 0.0
    cornmeal - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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