Recipe - English Muffin Loaf

2 2/3 cup Flour
1 pack Yeast
1 One half teaspoon Sugar
1 teaspoon Salt
1/8 teaspoon Baking soda
1 cup Milk
One fourth cup Water
Cornmeal

Combine 1 1/3 c. flour, yeast, sugar, salt, and soda. Heat liquids until
very warm (120 deg.)approx. 2 min. on High. Add to dry mixture; beat
well. Stir in enough more flour to make a stiff batter. Spread into Pyrex
loaf pan that has been greased and sprinkled with cornmeal. Sprinkle top
with cornmeal. Cover; let rise in warm place for 45 min. Microwave on High
for 7 min. turning 4 times. (I do this with the following time remaining:
5:30, 4:00, 2:30, 1:00.) Allow to rest 5 min. before removing from pan.
Slice and toast. (16 slices)

BTW, I use the Red Star yeast from Sam's, too. I roll down the top of the
sack, clip it shut, and seal it (press all the excess air out) in a
ziplock freezer bag and refrigerate it. It lasts a long time. Since it's
instant active, I just add it with the flour, though, instead of proofing
it in water first.

Posted to EATL Digest 30 Aug 96

From: Julie Sterchi sterchi@WABASH.NET

Date: Sat, 31 Aug 1996 12:25:13 0700