VEGAN WOLF RECIPE COLLECTION English Muffins Cholesterol Free Vegan English Muffin Recipe

ENGLISH MUFFINS Traditional (8) Dissolve 1 yeast in ½ c water and 2 t sugar Add: 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 Proof 2 yeast ½ C water   Add: 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 Rise Bake 400 25-30 minutes

Tips
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.