Recipe: Whole Wheat English Muffin Loaf (Fleischmann's Yeast, 1980's)

WHOLE WHEAT ENGLISH MUFFIN LOAF

4 cups unsifted white flour, divided use
2 cups unsifted whole wheat flour
2 packages Fleischmann's Active Dry Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
3/4 cup dried currants
2 cups milk
1/2 cup water
Cornmeal

Combine 1 cup white flour, whole wheat flour, undissolved yeast, sugar, salt, baking soda and currants; set aside.

Heat milk and water 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