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SWIRLED ENGLISH MUFFIN BREAD (Makes A Good Breakfast!) 2 tsp. enriched cornmeal 6 Tbsp. sugar 2 tsp. cinnamon 1 1/4 c. water 1/2 c. skim milk 1/4 c. vegetable oil margarine 3 1/2 to 4 1/2 c. all-purpose flour 1 1/2 c. quick or old fashioned oats, uncooked 1/2 c. raisins (optional) 2 pkg. active dry yeast 1/2 c. egg substitute or 2 eggs 1 tsp. salt Grease 2 loaf pans; sprinkle sides and bottom with 1 teaspoon cornmeal. Combine 4 tablespoons sugar and cinnamon; set aside. Heat water, milk and margarine until very warm (120 degrees to 130 degrees). Pour into large mixing bowl. Add cup flour, oats, raisins, undissolved yeast, egg substitute, remaining 2 tablespoons sugar and salt. Beat at low speed on electric mixer until moistened. Increase speed to medium, continue beating 1 minute. Stir in enough remaining flour to form a stiff dough. Knead on lightly floured surface 8 to 10 minutes or until dough is smooth. Divide dough in half. Roll each half into 15 x 7 inch rectangle. Spread half of cinnamon-sugar mixture over each rectangle. Starting at narrow end, roll up dough tightly. Pinch together ends and seam to seal; place seam side down in prepared pans. Cover; let rise in warm place about 45 minutes or until double. Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans. Cool completely on wire cooling rack. To serve, cut in 1/2-inch thick slices and toast. Makes 2 loaves of 16 slices each, 90 calories per slice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |