English Muffins

Cholesterol Free Vegan English Muffin Recipe

ENGLISH MUFFINS Traditional (8)
Dissolve 1 yeast in
½ c water and
2 t sugar
1 c plain soy milk* or water
¼ c soft vegan margarine
4 c flour +
2 t salt
knead rise
Divide into 8 + -
On lightly floured surface, add 2 T cornmeal.
Press or roll balls 1/2 " flat.
Cover rise.
COOK ON SKILLET Med-high 5-7 min
flip 5-7 min more
English muffin bread

2 yeast
½ C water
1 T sugar
2 t salt
¼ t Baking soda
5-6 C flour
2 C soy milk (plain only soybeans and water on label)
Stir stiff
let rise, about an hour. Stir down
Spoon into 2 greased and cornmealed loaf pans
Rise about 45 minutes
Bake 400 25 -30 min.

Multi Grain English muffin bread
Proof: 1 Yeast in 1/4 C warm water
1 ¼ C warm H2O
Add 1/3 C ww flour
1/3 C quick oats
1/3 C wheat germ
1 T sugar
¾ t salt
2 C flour
Mix well. Rise til doubled. Stir down
Grease and coat bread loaf pan with 2 T cornmeal
Add dough.
Top with 2 T cornmeal
Bake 400 25-30 minutes

Add a little whole wheat flour, flax, etc.. for better nutrition.

*For best results use ONLY soy milk that has just soybeans and water on the ingredients label. Other ingredients will alter the flavor.

Author: Vegan Wolf