Bay's english muffin loaf
English Loaf Muffins
Last updated 6/12/2012 1:07:37 AM. Recipe ID 33700. Report a problem with this recipe.
Title: Bay's english muffin loaf
Categories: Breads, Yeast
Yield: 12 Servings
1/4 c Instant mashed potato flakes
2 c Milk; scalded
1 pk Active dry yeast OR two
-cakes fresh yeast
1/2 c Warm water; (105-115)
1 pn Sugar
6 c Bread flour
2 tb Sugar
1 tb Salt
1/4 c Unsalted butter; (1/2 stick)
-(melted and cooled)
Place instant potatoes in a small bowl, add the scalded milk, and
stir to dissolve. In another bowl, mash the yeast and add water and
sugar. Stir well and set aside.
In a large mixer bowl, combine flour, sugar, and salt Add the potato
mixture, yeast mixture, and butter. Stir with a spatula until flour is
moistened. Using a mixer dough hook, knead mixture for 10 minutes. It
should form a ball and pull away from the bottom of the container.
Place dough in a fresh, buttered bowl. Cover lightly and let rise in
a warm place until doubled in volume, about 1 hour.
Thinly butter two 8 x 4-inch loaf pans. Add a small amount of the
cornmeal to the pans and rotate to evenly coat the interiors. Knock
out any excess. Set aside.
Punch down and divide dough into 2 equal pieces. On a sparingly
floured board, roll out one piece of dough into an 8 x 14-inch
rectangle. Brush off any excess flour, then roll into a loaf shape,
pinching bottom seam to seal. Place dough, seam side down, in
prepared pan. Repeat with remaining dough. Cover with plastic wrap
and let rise in a warm place until dough extends 2 inches above pan.
Meanwhile, preheat oven to 375F degrees.
Bakes loaves in the oven for 34 to 40 minutes or until golden brown.
Loaves should make a hollow sound when tapped. Let cool on a wire
Makes 2 loaves
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