Doc wrote:
> On Jan 11, 2:23 pm, Boron Elgar > wrote:
>> I had every intention of making English Muffins today, but the lousy
>> weather was really bothering my arthritis, so I made the dough into
>> loaves and baked it. I have done this before with some of the dough
>> and it has always made really wonderful bread with ingredients I
>> rarely think of as going all together in a loaf.
>>
> Boron,
> What is the purpose of the soda? Two teaspoons seems like a lot, and
> it would seem to neutralize the acid and produce CO2, but if you knead
> it much I would expect the gas to dissipate.
> Doc
>

I use that recipe for English muffins. I think the soda give the crumb
it's texture because that recipe is right on. It makes great muffins,
especially good for Eggs Benedict.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com