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
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
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.
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