English Muffin Loaves

Ingredients

• 5 1/2 to 6 cups flour (measure by spooning flour lightly into cup)
• 2 packages Fleischmann’s Active Dry Yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups milk
• 1/2 cup water
• Cornmeal

Steps

1. Combine 3 cups of the flour with the yeast, sugar, salt and soda.
2. Heat the milk and water until very warm (120°F–130°F). Add to the dry mixture and beat well.
3. Stir in enough more flour to make a stiff batter.
4. Spoon into two 8 1/2 x 4 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle the tops with cornmeal.
5. Cover and let rise in a warm place for 45 minutes.
6. Bake at 400°F for 25 minutes. Remove from the pans immediately and cool.
7. To serve: slice and toast.

Notes

Makes 2 loaves, 16 slices per loaf.

Microwave directions: reduce flour by 1 cup. Mix and let rise as directed. Microwave each loaf on high power 6 1/2 minutes (no longer). The loaf surface will be moist, flat and pale. Let rest 5 minutes before removing from the pans.

Clipping offered a free English Muffin Loaf recipe booklet (orange, whole wheat currant, garlic and other variations) by mail.

From a printed recipe (Fleischmann’s / Standard Brands advertisement (©1981)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.