Recipe: Sour Cream and Chive English Muffin Loaf (Fleischmann's Yeast, 1980's)

SOUR CREAM AND CHIVE ENGLISH MUFFIN 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
3 tablespoons freeze-dried chives
1 1/2 cups milk
1/2 cup water
1/2 cup dairy sour cream (at room temperature)
Cornmeal

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

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