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English Muffin Bread II (ABM)

1 teaspoon vinegar
1/2 cup warm water
1 cup skim milk, warmed
2 tablespoons canola oil
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 1/2 cups all-purpose flour
2 1/4 teaspoons yeast, fast rise

Program your machine for basic white bread, light crust. Midway
through the second kneading cycle, check the dough; it should be
soft, smooth and slightly sticky.

Adjust the dough's consistency with additional flour or water, if
necessary (as this recipe was developed in the dead of winter, when
flour is at its driest, you may find you need to use more flour,
or less water, in the summer.) Yield: 1 loaf.

For a true English muffin effect, remove the dough after either
the final kneading or before the final rise and roll it in cornmeal.
Place the dough back in the machine to rise and bake.

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