English Muffin Bread
|Skim milk||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Mashed potatoes||2 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
In a large bowl, combine the milk, water, and honey.
Microwave on high for 1 to 1 1/2 minutes, or until quite warm (about 110°).
Stir in the yeast and let stand for 3 minutes, or until the mixture starts to bubble.
Stir in the potatoes, baking soda, and 1 cup of the unbleached flour.
Stir in the remaining 1 1/2 cups unbleached flour and enough of the whole wheat flour to make a soft dough.
Coat a 9" X 5" loaf pan with no-stick spray.
Coat with 2 teaspoons of the cornmeal.
Add the dough and sprinkle with the remaining 1 teaspoon cornmeal.
Cover with wax paper.
Place the pan in 7" X11" baking dish.
Add 1" of hot water to the outer dish.
Microwave on low (10% power) for 5 minutes.
Let stand for 10 minutes.
Repeat, if necessary, until the dough has doubled in bulk.
Remove the wax paper.
Remove the baking dish from the microwave.
Place an inverted pie plate in the microwave and top with the loaf pan.
Microwave on high for 3 minutes.
Rotate the dish a half turn.
Microwave on high for 3 to 4 minutes, or until the surface appears dry.
Let stand for 5 minutes.
Use to prepare delicious burgers