pearson@handel.cs.colostate.edu (Kirk Pearson) (10/18/90)
English Muffin Bread This is an easy and delicious 'breakfast toast' bread. Makes: 2 loaves Ingredients: 2 packages of yeast 6 cups flour (5 cups if you use a microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal Directions: Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids until very warm (120-130 F). Add liquids to dry mixture; beat well. Stir in the rest of the flour to make a stiff batter. Grease 2 loaf pans and sprinkle them with cornmeal. Spoon the dough into the pans. Cover and let rise in a warm place for 45 minutes. Oven: bake at 400 F for 25 minutes. Remove loaves from pans immediately and let cool. Microwave: microwave each loaf on high for 6 minutes, 30 seconds. Allow the loaf to rest for 5 minutes before removing it from pan. WARNING: Do NOT use metal loaf pans if you use a microwave, for obvious reasons. This bread makes an excellent breakfast toast. My favorite way to eat it is in thick slices cooked on a broiler pan with butter and cinnamon sugar. Cinnamon sugar is just plain table sugar with cinnamon mixed in until the sugar turns to a light brown. Kirk Pearson pearson@handel.cs.colostate.edu