Ward,

We've been making English muffin loaves for years, and have got to say that this
recipe produces -- by far! -- the best tasting and textured English muffin
slices we've ever had. Thanks for posting it.

-- Larry


On Thu, 19 Oct 2006 17:04:19 -0400, Ward Abbott > wrote:

>>Another thing you might try is baking the dough as an english muffin loaf.
>
>This has been a very successful loaf!
>
>@@@@@ Now You're Cooking! Export Format
>
>English Muffin Bread
>
>breads
>
>1 pkg dry yeast
>1 1/2 teaspoon sugar
>1/4 cup water, 105f.
>1 teaspoon salt
>1 cup whole milk
>2 2/3 cup flour
> yellow cornmeal
>
>Dissolve the yeast and sugar in the warm water (105F). Let stand until
>the
>yeast foams in about 5 minutes.
>
>Scald the milk and let cool until warm (110F).
>
>Add the salt, milk and just under 1/2 of the flour. Beat until smooth
>and
>elastic. Beat in the remaining flour to make a dough that is stiff but
>too
>soft of knead.
>
>Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with
>cornmeal. Turn the batter into the pan and pat the top smooth. Dust
>lightly
>with cornmeal.
>
>Let the dough rise, uncovered, until the dough almost fills the pan
>(about
>45 minutes).
>
>Preheat oven to 375F. Bake until golden and the loaf tests done (about
>30
>minutes). Remove from pan and cool.
>
>Yield: 1 loaf