- This topic has 1 reply, 2 voices, and was last updated 8 years, 2 months ago by
.
-
Re-Re's English Muffin Loaf
Submitted by wickedgoodyarn on September 05, 2007 at 11:36 amDESCRIPTION
Re-Re's English Muffin LoafSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
I love this bread. Make it Saturday night and have a yummy toastable bread for Sunday Breakfast. Tastes great buttered with jam or marmalade.4 pkg yeast
6 c. sifted APF
1 T sugar
2 t salt
1/4 t baking soda
1/2c. water
2 c. milk(lowfat okay-NO skim)
cornmeal for sprinkling on loavesgrease 2 8x4 loaf pans.
Combine 3c. flour, yeast, sugar, and soda in a large bowl.
Heat liquids until very warm (120-130 F).
Add to dry ingredients and beat well on medium w/electric mixer.
Stir in remaining flour 1 c. at a time to make a stiff batter.
Spoon into prepared pans.
Sprinkle loaves with cornmeal.
Cover with greased plastic wrap and place in a warm draft free place to rise.
Rise for 45 mins. preheat oven to 400 F in last 15 mins of rising time.
Remove plastic wrap and bake for 25 mins or until cooked through and golden brown and hollow when thumped on bottom.
Remove from oven immeadiately and from pans. Cool on side on a wire rack.The yeast amount, assuming 2 1/4 tsp. yeast per packet, would be 9 tsps. or 3 Tbs. Yikes.
I compared this to the KAF English muffin bread recipe--which is a single loaf.
KAF: half as much sugar, 1/3 the yeast (1 Tbs. for a single loaf), 2 Tbs. of oil, twice as much salt, and twice as much baking soda.
Baking temperature is the same, and times are close.
I'm may try this one--but with a lot less yeast.
- You must be logged in to reply to this topic.