Currant Whole Wheat English Muffin Bread
- prep time 45 min
- total time 70 min
- serves 2
2 1/2 to 3 cups (625 mL to 750 mL) all-purpose flour
1 ½ cup (375 mL) whole wheat flour
1 cup (250 mL) dried currants
2 envelopes Fleischmann's® Quick Rise Yeast
4 tsp (20 mL) granulated sugar
2 tsp (10 mL) salt
¼ tsp (1 mL) baking soda
2 cup (500 mL) milk
½ cup (125 mL) water
1. Combine 1 cup (250 mL) all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm (120 to 130°F/50 to 55°C); add to flour mixture and beat with a wooden spoon for 2 minutes. Gradually, stir in enough flour to make a stiff batter.
2. Spoon batter into two (8-1/2 x 4- 1/2-inch/ 22 x 13 cm) loaf pans that have been greased and sprinkled with cornmeal. Cover with tea towel or greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 400°F (200°C) oven for 20 to 25 minutes or until cake tester inserted in the center comes out clean. Remove from pans immediately; cool on wire rack. Slice and toast to serve.
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