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Multi-Grain English Muffin Bread Recipe


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     Multi-Grain English Muffin Bread

Category   Desserts - Breads
Sub Category   None

1 pkg (1/4 oz) active dry yeast
1.25 cups warm water
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup wheat germ
1 T sugar
3/4 t salt
2 cups all-purpose flour
1/4 cup oatmeal

In a mixing bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1.25 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease toop. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down (do not knead). Shape into a loaf. Coat a 9x5x3-inch loaf pan with non-stick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400 for 30 minutes, or until golden brown. Remove from pan and cool on a wire rack.

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