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English Muffin Bread  1 1/2 pound recipe

1 1/2 cups of water (70º to 80ºF)
3 tablespoons  of sugar
1/4 cup  of nonfat dry milk
1 1/2 teaspoons  of salt
1/4 teaspoon  of baking soda
3 1/2 cups  of bread flour
1 tablespoon  of gluten (optional)
2 1/4 teaspoons  of  yeast 

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

 

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