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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.

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

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*

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

*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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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