English muffin loaf: A vintage bread recipe
English muffins in a bread loaf! The greatest thing since sliced bread.
Just wait until you bake up a recipe and toast a slice. Nooks and crannies inside — crusty outside. Nobody bakes it better than you and Fleischmann’s yeast. (Note: The microwave version is pictured here.)
English muffin loaf
Ingredients
- 2 packages Fleischmann's yeast
- 6 cups unsifted flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 cups milk
- 1/4 teaspoon baking soda
- 1/2 cup water
- Cornmeal
Instructions
- Combine 3 cups flour yeast, sugar, salt. and soda.
- Heat liquids until very warm (120 F - 130 F).
- Add to dry mixture; beat well.
- Stir in rest of flour to make a stiff batter.
- Spoon into two 8-1/2- by 4-1/2-inch pans that have been greased and sprinkled with cornmeal.
- Sprinkle tops with cornmeal.
- Cover; let rise in warm place for 45 minutes.
- Bake at 400 (F) for 25 min.
- Remove from pans immediately and cool.
Notes
Microwave Oven directions: Reduce flour to 3 cups in first step, 2 cups in second. Mix and let rise as directed above.
Microwave each loaf on high power for 6 minutes, 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest 5 minutes before removing from pans.
To serve: Slice and toast. Makes 2 loaves, 16 slices per loaf.
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Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 152mgCarbohydrates: 22gFiber: 1gSugar: 0gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
