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The Bread Baker Bible

The Bread Baker Bible

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Publicado porlokikg

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Categories:Types, Recipes/Menus
Published by: lokikg on Sep 20, 2009
Copyright:Attribution Non-commercial

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11/06/2012

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2 tablespoons granulated sugar
1 package active dry yeast
2 1/2 cups all−purpose flour
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup eggnog (at room temperature)

Place ingredients in the pan according to your manufacturer's directions. Use a light crust setting.

This recipe yields 1 loaf (1 1/2 pound).

Eggnog Bread

224

English Muffin Bread

5 cups all−purpose flour, unsifted
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons vegetable oil
2 cups very warm water
Butter and corn meal for pans

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly. Cover the
bowl with plastic wrap and a towel. Let stand at room temperature overnight or at least 6 hours. The
dough will more than double and then may fall again somewhat, which is normal.

Generously butter 2 (7 1/2 x 3 1/2−inch) bread pans and sprinkle with corn meal. Divide dough,
without kneading, into 2 portions and place in pans. Preheat oven to 350 degrees F. Cover and let rise
for 1 1/2 to 2 hours or until double in bulk.

Bake for 1 hour, then cool on rack in pans.

English Muffin Bread

225

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