Recipe: Traditional English Muffins in a Loaf (Fleischmann's Yeast, 1980's)

ENGLISH MUFFIN LOAVES
WITH 7 VARIATIONS

"English Muffin Loaf is an exciting new version of an old favorite. Who but Fleischmann's Yeast could have created such time-saving, delicious recipes. And there's even a microwave variation. Just cut a slice and you've got an English muffin ready to toast. Same color and texture, same nooks and crannies. But it's fresh baked bread and you baked it yourself. Try the basic recipe or one of these variations (recipes follow)."

TRADITIONAL ENGLISH MUFFINS IN A LOAF

6 cups unsifted flour, divided use
2 packages Fleischmann's Active Dry Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal

Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda; set aside.

Heat milk and water until very warm (120-130 degrees F.). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make a stiff batter.

Spoon into two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in a warm place, free from draft, for 45 minutes.

Bake at 400 degrees F for 25 minutes. Remove from pans and cool.

To serve, slice and toast. Spread with Fleischmann's Margarine if desired.

TO BAKE IN MICROWAVE OVEN:
Prepare all versions of Muffin Loaf as directed, reducing the white flour by 1 cup when stirring in the second addition of flour to make a stiff batter. Spoon batter into two (8 1/2 x 4 1/2 x 2 1/2-inch) or (9 x5 x3-inch) loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal and allow to rise as directed. Microwave each loaf on high power for 6 minutes 30 seconds. (Crusts will be pale in color.) Allow to rest 5 minutes before removing from dishes. Cool.

Makes 2 loaves
From: Recipelink.com
Source: Recipe flyer: English Muffin Loaves from Fleishmann's Yeast, Standard Brands Incorporated, 1980's