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Thread: Fleischmann's Yeast - Traditional English Muffins in a Loaf

  1. #1
    Join Date
    Mar 2002
    Location
    Canada
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    Fleischmann's Yeast - Traditional English Muffins in a Loaf

    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
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    cornmeal

    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 400 F for 25 minutes.

    Remove from pans and cool.

  2. #2
    Join Date
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    This sounds great; thanks. If you like the variations (or have them typed up already; don't go to any trouble), could you please post those, too? I've been in a bread-baking frenzy, & this recipe seems like a good one.
    If you're afraid of butter, use cream. ~~ Julia Child

    As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan

  3. #3
    Join Date
    Mar 2002
    Location
    Canada
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    Wish I had some of the 10 lbs of strawberries that ljt2r has to make some freezer strawberry jam to go on some toasted slices of the english muffin loaf.

    Sour Cream & Chive English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    2 packages Fleischmann's Fast Rising Active Dry Yeast
    1 1/2 cups milk
    2 teaspoons salt
    1/4 teaspoon baking soda
    6 cups all-purpose flour
    3 tablespoons freeze-dried chives
    1/2 cup sour cream -- at room temperature
    cornmeal

    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 and freeze-dried chives.

    Mix until smooth.

    Stir in sour cream.

    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 400 F for 25 minutes.

    Remove from pans and cool.


    Rye & Mustard English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    2 packages Fleischmann's Fast Rising Active Dry Yeast
    2 cups milk
    2 teaspoons salt
    1/4 teaspoon baking soda
    4 1/2 cups all-purpose flour
    1 1/2 cups rye flour
    2 tablespoons dijon-style mustard
    cornmeal

    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.

    Combine 1 1/2 cups all-purpose flour, rye flour and baking soda.

    Add to yeast mixture along with mustard.

    Continue as top recipe.


    Garlic English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    2 tablespoons chopped parsley
    1 1/2 teaspoons garlic powder
    cornmeal

    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, parsley and garlic powder.

    Continue as top recipe.


    Whole Wheat English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    2 packages Fleischmann's Fast Rising Active Dry Yeast
    2 cups milk
    2 teaspoons salt
    1/4 teaspoon baking soda
    4 cups all-purpose flour
    2 cups whole wheat flour
    3/4 cup currants
    cornmeal

    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.

    Combine 1 cup all-purpose flour with the whole wheat flour, baking soda and currants.

    Continue as top recipe.


    Orange English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    2 tablespoons grated orange peel
    cornmeal

    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 and orange peel.

    Continue as top recipe.


    Pecan Raisin English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    1/2 cup pecan pieces -- chopped
    1/2 cup golden seedless raisins
    cornmeal

    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, pecans and raisins.

    Continue as top recipe.


    Fruit & Nut English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    1 cup finely chopped pitted dates
    1/2 cup chopped walnuts
    cornmeal

    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, dates and walnuts.

    Continue as top recipe.


    Cheddar Cheese English Muffin Loaf

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon sugar
    1/2 cup warm water -- 110F
    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
    1 1/2 cups grated cheddar cheese
    cornmeal

    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 and cheddar cheese.

    Continue as top recipe.

  4. #4
    Join Date
    Mar 2002
    Location
    Canada
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    I forgot the last one. No cornmeal on this one. What's an english muffin pizza without cornmeal? LOL

    Traditional or Thick Crust Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Crust
    1 package Fleischmann's Active Dry Yeast
    1/4 cup warm water -- 110F
    1 1/2 teaspoons sugar
    1 cup milk
    1 teaspoon salt
    1/8 teaspoon baking soda
    3 cups all-purpose flour
    oil

    Topping (for 1 pizza)
    1 can tomato sauce -- 7 oz
    1/2 teaspoon oregano
    1 cup grated Mozzarella cheese
    Pepperoni slices
    Mushroom slices

    Prepare Crust:
    Dissolve sugar in warm water.
    Add yeast and let stand 10 minutes until bubbly, then stir well.
    Combine milk and salt in saucepan.
    Heat over low heat until lukewarm only.
    Pour milk mixture and dissolved yeast into a large bowl.
    Add 1 1/2 cups flour combined with baking soda.
    Mix until smooth.
    Stir in enough of the remaining 1 1/2 cups flour to make a stiff batter. (Dough will be sticky).

    For Thick Crust Pizza:
    Press dough into a 14-inch pizza pan that has been greased with oil. (Coat hands with flour to prevent dough from sticking to them).

    For Traditional Pizza:
    Divide dough in half and press into two 14-inch pizza pans that have been greased with oil. Brush dough with oil. Let rise in a warm place 10 minutes or until crust is slightly puffy.

    Prepare Toppings:
    Combine tomato sauce and oregano. Spread evenly over crust. Sprinkle cheese over tomato sauce. Arrange pepperoni and mushroom slices over crust. At this point, pizza may be covered in plastic wrap and frozen for 1 week or stored in the refrigerator for 1 to 2 days. Bake at 400F for 20-25 minutes or until edge of crust is lightly browned. Makes 2 traditional or 1 thick crust pizza.

  5. #5
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    Apr 2007
    Location
    Texas
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    2,713
    These look really good! Question...where do you find freeze-dried chives?

  6. #6
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    I know the main one is great. I was wondering the same thing about the freeze-dried chives also. I would probably just use fresh chives. I can't see that there would be much difference. It's probably due to availability of chives. I have one of those roof top garden boxes on my balconey with cherry tomates, basil and chives. I'll have to find out how to freeze dry some of mine so I can have some available for winter months.

  7. #7
    These look great!

    I know Penzey's sells chopped chives but I do not know if they are considered freeze dried or not.
    Maria

  8. #8
    Join Date
    Jan 2001
    Location
    Houston, Tx
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    I made a version of this yesterday and agree it is a very good loaf of bread. I only made 1 loaf and used the bread machine, so I omitted the cornmeal. I went by the Pecan Raisin recipe and subbed cinnamon chips for the pecans and added 1/2 tsp. of ground cinnamon. Very good piece of toast! Thanks for posting

  9. #9
    Join Date
    Mar 2002
    Location
    Canada
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    I've never heard of cinnamon chips before. I'll have to keep my eye open for them. I do love cinnamon. If I don't put a marmalade or jam on them I sprinkle with a cinnamon sugar mix. A raisin cinnamon version will be my next try. I've heard that cinnamon can lower your blood glucose and cholesterol. Smelling cinnamon boosts cognitive function and memory. I can't remember where I read that LOL.

  10. #10
    Thank you for posting these recipes. I've baked the English Muffin Loaves before, and we love them. But, I have never seen the variations. Thank you, again.

  11. #11
    I love cinnamon chips scones, but the last time I looked for them I couldn't find them. However, I do live in a small town - that might have something to do with it. I'll look for them again when I get to the city.

  12. #12
    Join Date
    Jul 2001
    Location
    Idaho
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    Quote Originally Posted by Terrytx View Post
    I made a version of this yesterday and agree it is a very good loaf of bread. I only made 1 loaf and used the bread machine, so I omitted the cornmeal. I went by the Pecan Raisin recipe and subbed cinnamon chips for the pecans and added 1/2 tsp. of ground cinnamon. Very good piece of toast! Thanks for posting
    Not meaning to hijack, but Terry, did you use the bread machine for the entire process of just the dough?

    Also, I_Luv_2_bake, cinnamon chips are hard to find here, too, except during the holiday season. I know King Arthur sells them on-line, however. I stocked up over Christmas and keep them in the freezer.

    Thanks,

    Kate

  13. #13
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    I used the bread machine for the entire process.

  14. #14
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    Sep 2004
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    Quote Originally Posted by I_luv_2_bake View Post
    I love cinnamon chips scones, but the last time I looked for them I couldn't find them. However, I do live in a small town - that might have something to do with it. I'll look for them again when I get to the city.
    You can find them at King Arthur Flour
    http://www.kingarthurflour.com/shop/...yCategory=C124
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  15. #15
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    Jul 2001
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    Idaho
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    I made the WW version last night and copied Terry (did the whole process in the bread machine) -- very good toast this morning!

    I did sub buttermilk for the milk as I had some I needed to use up -- it obviously added a "tang" that I liked as well!

    Thanks again -- the cheddar cheese one is next on the list!

    Kate

  16. #16
    I have made this 3 different times. My family/neighbors love it. However, each time I make these loaves they fall. Is this bread supposed to have a nice domed top or should it be level with my bread pans. I don't know what I'm doing wrong, but it always starts falling as I put them in the oven.
    Thanks for any advice.

  17. #17
    You can get cinnamon chips from www.preparedpantry.com, too. I like them much better than the Hershey's cinnamon chips.

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