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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bay's English Muffin Loaf

Date Added: January 04, 2014

Ingredients:

1/4 Cup Instant Mashed Potato 1/4 Cup Instant mashed potato flakes
2 Cups Milk 2 Cups Milk scalded
1 Package Dry Yeast 1 Package Dry Yeast or two cakes fresh yeast or or
1/2 Cup Water 1/2 Cup Warm water (105-115)
1 Pinch Sugar 1 Pinch Sugar (up to 6)
6 Cups Bread Flour 6 Cups Bread flour (see note) (up to 8)
2 Tablespoons Sugar 2 Tablespoons Sugar (up to 6)
1 Tablespoon Salt 1 Tablespoon Salt (I used reduced sodium)
1/4 Cup Unsalted Butter 1/4 Cup Unsalted butter (1/2 stick) (melted and cooled)
1 Unit Cornmeal 1 Unit White cornmeal
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Directions:

1. Place instant potatoes in a small bowl, add the scalded milk, and stir to dissolve.

2. In another bowl, mash the yeast and add water and sugar.

3. Stir well and set aside. In a large mixer bowl, combine flour, sugar, and salt Add the potato mixture, yeast mixture, and butter.

4. Stir with a spatula until flour is moistened.

5. Using a mixer dough hook, knead mixture for 10 minutes.

6. It should form a ball and pull away from the bottom of the container.

7. Place dough in a fresh, buttered bowl. Cover lightly and let rise in a warm place until doubled in volume, about 1 hour.

8. 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.

9. Knock out any excess. Set aside. Punch down and divide dough into 2 equal pieces.

10. On a sparingly floured board, roll out one piece of dough into an 8 x 14-inch rectangle.

11. Brush off any excess flour, then roll into a loaf shape, pinching bottom seam to seal.

12. Place dough, seam side down, in prepared pan.

13. Repeat with remaining dough. Cover with plastic wrap and let rise in a warm place until dough extends 2 inches above pan.

14. Meanwhile, preheat oven to 375F degrees. Bakes loaves in the oven for 34 to 40 minutes or until golden brown.

15. Loaves should make a hollow sound when tapped.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yeast, Butter, Gluten, Potato, Corn, Natural Sweeteners allergies.
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