These two recipes come from the “Recipe Roundup” column of the Beacon Journal newspaper, date unknown but likely the 1980’s or 1990’s judging by the information on the back. Recipes are typed below along with a scanned copy.
Slice into a loaf of English muffins
By Jane Snow
Beacon Journal food writer
Imagine slicing into a loaf of English muffins. A loaf? Yes, readers tell us, the crunchy muffins taste even better when they’re homemade and baked in the shape of a loaf.
We’ve come up with two different recipes for English muffin bread for Lynn McCandless of Kent.
ENGLISH MUFFIN BREAD I
6 cups flour
2 envelopes dry yeast
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
Cornmeal
Combine three cups flour and the yeast, sugar, salt and soda. Heat milk and water until very warm and add to dry mixture, beating well. Stir in remaining flour to make a stiff dough.
Grease two loaf pans and sprinkle with cornmeal. Spoon dough into pans and sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool. Slice and toast.
ENGLISH MUFFIN BREAD II
1 1/2 cups water
1/2 cup salad oil
4 1/4 cups all-purpose flour
1/4 cup sugar
2 tsp. salt
2 envelopes dry yeast
1 tsp. baking soda
Cornmeal
In small pan, heat water and oil until very warm, about 120 degrees. In large bowl, beat water and oil with two cups flour, the sugar, salt, yeast and soda for two minutes with an electric mixer. Stir in remaining flour by hand. Cover and let rise in warm place for one hour.
Grease one bread pan and sprinkle lightly with cornmeal. Turn dough onto floured surface and knead 10 times. Place dough in bread pan, cover and let rise for another hour. Bake at 375 degrees for 30 to 35 minutes, or until loaf sounds hollow when tapped.