"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for English Muffin Loaf, by Bonny Allen, is from Spring of Life Christian Church ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 cup flour 2 pkg active dry yeast 1 tbsp sugar 2 tsp salt 1/4 tsp baking soda 2 cup milk 1/2 cup water Cornmeal
Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120-130º). Add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter. Spoon into 2 - 8½"x4½"x2¼" glass loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place, free from draft for approx 45 min. Microwave each loaf on high power for 6½ min (crusts will be pale in color). Allow to rest for 5 min before removing from pans. Cool completely. Place in plastic bags and seal. Slice and toast in toaster just like you would regular English muffins.
15 minutes approximately
I found this recipe just after we got our first microwave. Our entire family really likes toasting them for breakfast or eating them for a snack.
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