English muffin batter bread

 
                        English Muffin Batter Bread
 
 Recipe By     : The Baking Sheet, King Arthur Flour Co.
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Bread-Bakers Mailing List        Breads
                 Ethnic                           Hand Made
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  C             King Arthur Unbleached All-Purpose Flour -- To 6 C, *
    2      Tbsp          Active Dry Yeast -- *
    1      Tbsp          Sugar
    2      Tsp           Salt
      1/4  Tsp           Baking Soda
    2      C             Milk
      1/2  C             Water
                         Cornmeal -- *
 
 This is a yeasty, coarse-textured bread.  It makes great toast and a
 perfect partner to fresh summer jam or preserves.  This is a purely
 mix-it-slap-in- the-pan-bake-and-eat-it loaf.  It's a particularly nice
 loaf in the summer, when you might not feel like spending a lot of time in
 the kitchen.
 
 * indicates items that can be purchased from King Arthur Flour Co.
 
 Combine 3 C of the flour, yeast, sugar, salt and soda.  Heat the milk and
 water until very warm, 120 deg F.  Pour liquids into dry mixture, and beat
 well.  Mix in enough of the remaining flour to make a stiff dough.
 
 Grease two 8 1/2 x 4 1/2" bread pans*, and sprinkle them with cornmeal.
 Spoon the dough into the pans.  Sprinkle additional cornmeal on top of the
 loaves.  Cover and let rise in a warm place for 45 min.
 
 Bake at 400 deg F for 25 min.  Remove loaves from pans and cool on a wire
 rack.
 
 Makes 2 loaves.
 
 This recipe is from The Baking Sheet, King Arthur Flour Co., P.O.  Box 876,
  Norwich, VT 05055, tel 802-649-3717.
 
 Subscription: 1 yr (6 issues) is  $20.
 
 Entered into MasterCook by Reggie Dwork 
 
 
 
 
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 NOTES : Cal  208.7
 Fat  1.7g
 Carb  40.6g
 Fib  0.5g
 Pro  6.9g
 Sod  346mg
 CFF  7.5%
 Nutr. Assoc. : 14 0 0 0 0 0 0 0