Multi Grain English Muffin Bread Abm Recipes

Steps:

• Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
• Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
• Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
• Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
• Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Steps:

• Combine 3 cups flour, yeast, sugar, salt and soda in large bowl.
• Heat milk and water until warm but do not boil.
• Add to flour mixture and mix well.
• Stir in rest of flour.
• Grease 2 glass, 8-inch loaf pans, sprinkle each with cornmeal.
• Divide batter into two equal parts and carefully place in pans.
• Place pans in large rectangle with water.
• Place in oven one warm (200°F).
• Let rise 35-45 minutes or until dough rises to top of pan.
• Place in microwave (one loaf pan at a time) and bake on High for 6 1/2 minutes.
• Remove and cool 5 minutes.
• Remove from pan and slice.
• Wrap in foil and store in freezer.

Steps:

• Place ingredients in bread maker in the order suggested by your ABM manufacturer (mine is a Corner Bakery and it is supposed to go in as written above). Some are wet to dry and others are dry to wet.
• Cook on French Bread Setting on Light crust for best results.

Steps:

• Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
• Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
• Let rise for 1 hour in a warm place.
• Bake 350*F for about 25 minutes.

Steps:

• In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
• Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
• Beat on high for 3 minutes.
• Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
• Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
• Sprinkle pans with cornmeal.
• Spoon batter into the pans and sprinkle cornmeal on top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375 for 35 minutes or until golden brown.
• Remove from pans immediately and cool on wire racks.
• Slice and toast.
• NOTES : If desired wrap 1 loaf in foil and freeze.

Steps:

• You know how it goes:.
• Select the 1 1/2 lb loaf size. Add the ingredients according to the manufacturer's directions. Select the basic white bread cycle.
• This recipe also came with a Powdered Sugar Glaze recipe you can drizzle over the bread. I don't use it because we prefer this bread toasted but if you want to try it:.
• In a small bowl stir together 1/2 cup sifted powdered sugar and enough milk (1-2 tsp) to make a glaze of drizzling consistency.