The recipe is from Fleischmann's Yeast. I ran out of bread and english muffins so I baked the Traditional English Muffins in a Loaf recipe last night. I got this recipe plus 9 other variations probably about 25 years ago. Sour Cream & Chives, Rye & Mustard, Garlic, Whole Wheat, Orange, Pecan Raisin, Fruit & Nuts, Cheddar Cheese, Traditional or Thick Crust Pizza. I forgot how good it was. I haven't made it in years. I can't remember if I tried the other flavors but I'll be giving them a try soon.
* Exported from MasterCook *
Traditional English Muffins in a Loaf
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 tablespoon sugar
1/2 cup warm water -- 110ºF
2 packages Fleischmann's Fast Rising Active Dry Yeast
2 cups milk
2 teaspoons salt
1/4 teaspoon baking soda
6 cups all-purpose flour
Dissolve sugar in warm water.
Add yeast and let stand 10 minutes then stir well.
Combine milk and salt in saucepan.
Heat over low heat until lukewarm only.
Add milk mixture to dissolved yeast.
Add 3 cups flour combined with baking soda.
Mix until smooth.
Stir in enough of the remaining 3 cups flour to make a stiff batter.
Divide batter in half and press into 2 - 8 1/2 x 4 1/2 x 2 1/4-inch loaf pans, that have been greased and sprinkled with cornmeal.
Sprinkle tops with cornmeal and cover.
Let rise in a warm place 45 minutes or until centre of loaf is about 1 1/2 inches above edge of the pan.
Bake at 400º F for 25 minutes.
Remove from pans and cool.