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From: pearson@handel.cs.colostate.edu (Kirk Pearson)
Newsgroups: rec.food.recipes
Subject: LACTO: English Muffin Bread
Summary: original subject was LACTO: English Muffin Bread
Keywords: recipe lacto
Message-ID: <1990Oct18.203627.4208@mthvax.cs.miami.edu>
Date: 17 Oct 90 18:17:56 GMT
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English Muffin Bread

This is an easy and delicious 'breakfast toast' bread.

Makes: 2 loaves

Ingredients:

2 packages of yeast
6 cups flour (5 cups if you use a microwave)
1 Tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
cornmeal

Directions:

Combine 3 cups flour, yeast, sugar, salt, and baking soda.  Heat liquids
until very warm (120-130 F).  Add liquids to dry mixture; beat well.  Stir
in the rest of the flour to make a stiff batter.  Grease 2 loaf pans and
sprinkle them with cornmeal.  Spoon the dough into the pans.  Cover and let
rise in a warm place for 45 minutes.

Oven: bake at 400 F for 25 minutes.  Remove loaves from pans immediately
and let cool.

Microwave: microwave each loaf on high for 6 minutes, 30 seconds.  Allow
the loaf to rest for 5 minutes before removing it from pan.
WARNING: Do NOT use metal loaf pans if you use a microwave, for obvious
reasons.

This bread makes an excellent breakfast toast.  My favorite way to eat it is
in thick slices cooked on a broiler pan with butter and cinnamon sugar.
Cinnamon sugar is just plain table sugar with cinnamon mixed in until the
sugar turns to a light brown.

Kirk Pearson pearson@handel.cs.colostate.edu