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English Muffin Bread

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English Muffin Bread

breads

1 pkg dry yeast 1 1/2 teaspoon sugar 1/4 cup water, 105f. 1 teaspoon salt 1 cup whole milk 2 2/3 cup flour yellow cornmeal

Dissolve the yeast and sugar in the warm water (105F). Let stand until the yeast foams in about 5 minutes.

Scald the milk and let cool until warm (110F).

Add the salt, milk and just under 1/2 of the flour. Beat until smooth and elastic. Beat in the remaining flour to make a dough that is stiff but too soft of knead.

Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with cornmeal. Turn the batter into the pan and pat the top smooth. Dust lightly with cornmeal.

Let the dough rise, uncovered, until the dough almost fills the pan (about

45 minutes).

Preheat oven to 375F. Bake until golden and the loaf tests done (about 30 minutes). Remove from pan and cool.

Yield: 1 loaf

** Exported from Now You're Cooking! v5.64 **
Reply to
Floyd Farcus
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I heard on one of the cooking shows that scalding milk is no longer necessary, as all milk now is pasteurized. I suppose one has to still keep it in the recipe for those in the country who are taking their milk right from the barn or buying it locally from the neighbors' barns.

Dee

Reply to
Dee Randall

And I was told that pasteurization doesn't denature the critical enzymes. Laurel Robertson (of "Breads from Laurel's Kitchen" fame) suggests that dehydrated milk be reconstituted, and then scalded. Some here have said when the scald the milk, they get a better rise.

Mike

Reply to
Mike Avery

Greenstein has stated that scalding is no longer necessary today. I can live with his statements, and do, with great results.

Reply to
alzelt

if I remember right, you 'boil water' for xx minutes to sterilize it...

10_ or 20???

milk is heated to 160 for 30?? seconds to pasteurize it? right...

--Shiva--

Reply to
--Shiva--

Well, that's enough to kill the smallpox germs, or whatever Dr. Pasteur found in milk. Which is why it's called pasteurization.

Reply to
Alan Moorman

well... maybe, but not much else...

--Shiva--

Reply to
--Shiva--

that might be the only thing it kills... there was problems in the past with some milk having 'high pus' content, after it was pasteurized... Florida, I believe, couple of years back...or more it CERTAINLY wont kill all the bacteria, otherwise hospitals would allow a 'flash sterilize of things.

--Shiva--

Reply to
--Shiva--

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