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Recipe: Rye and Mustard English Muffin Loaf (Fleischmann's Yeast, 1980's)

Breads - Yeast Breads
RYE AND MUSTARD ENGLISH MUFFIN LOAF

4 1/2 cups unsifted white flour, divided sue
1 1/2 cups unsifted rye flour
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
2 tablespoons Dijon mustard
Cornmeal

Combine 1 1/2 cups white flour, rye flour, undissolved yeast, sugar, salt and baking soda; set aside.

Heat milk, water and mustard until very warm (120-130 degrees F.). Add to dry ingredients and beat well. Stir in remaining white 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.

Makes 2 loaves
From: Recipelink.com
Source: Recipe flyer: English Muffin Loaves from Fleishmann's Yeast, Standard Brands Incorporated, 1980's
MsgID: 018114
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Traditional English Muffins in a Loaf (F...
Board: Vintage Recipes at Recipelink.com
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