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)
           White cornmeal
 
  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
  rack.
  
  Makes 2 loaves