English Muffin Bread
Clear Tote two-sided typed card
Yield: (makes 2 loaves)
Ingredients
- 1 c. milk
- 2 table. sugar
- 1 teas. salt
- 3 tables. margarine
- 1 c. warm water
- 1 pack. dry yeast
- 5½ c. unsifted flour (about)
- corn meal
- the listed ingredients plus unquantified grease used on the bowl, dough top, and loaf pans
Directions
- scald milk; stir in sugar, salt and margarine.
- Cool to lukewarm.
- Measure warm water into large warm bowl.
- Sprinkle in yeast; stir until dissolved.
- Stir in lukewarm milk mixture.
- Add 3 cups flour; beat until smooth.
- Add enough additional flour to make a soft dough.
- Turn out onto floured board; knead for 2 min. or until dough can be formed into a ball.
- Place into greased bowl; grease top.
- Cover; let rise until double about 1 hour.
- Punch down divide in half. Shape loaves
- Roll each loaf in corn meal Place in 2 greased 8½x4½x2½-inch loaf pans.
- Cover let rise until doubled about 1 hour.
- Bake at 400 f. for 25 minutes or until done.
- remove from baking pans; cool on wire rack.
Timing: knead for 2 min.; let rise until double about 1 hour; let rise until doubled about 1 hour; for 25 minutes
Temperature: scald milk; cool to lukewarm; warm water; large warm bowl; rise until double; 400 f.; until done; cool on wire rack
Equipment: milk-scalding vessel; large warm bowl; floured board; greased bowl; cover; two loaf pans; oven; wire rack
Notes
- (off yeast package)
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