Easy English Muffin Bread

Easy English Muffin Bread

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.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

1

loaf

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*
  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.)
  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.
Makes 1 loaf (about 8 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*1 1/2 teaspoons lemon juice or vinegar plus enough low-fat milk to measure 1/2 cup may be substituted for the buttermilk. Let stand a few minutes.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.