Recipe(tried): English Muffin Bread Loaf, Traditional

TRADITIONAL ENGLISH MUFFINS IN A LOAF

6 cups unsifted flour, divided use
2 envelopes 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 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
MsgID: 018112
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com