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
>
>
> ** Exported from Now You're Cooking! v5.73 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures
> may not be consistent with what you know to be true.
>
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!

The last line is indented, no measurement before saying "yellow
cornmeal" Is the amount missing?