Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Bay's English Muffin Loaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1/4 Cup(s) Instant mashed potato flakes
2 Cup(s) Milk, scalded
1 Active dry yeast OR two
cakes fresh yeast
1/2 Cup(s) Warm water, 105-115
1 Pinch(s) Sugar
6 Cup(s) Bread flour
1 Tablespoon(s) Salt
1/4 Cup(s) Unsalted butter, 1/2 stick
melted and cooled
White cornmeal
Directions:
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 SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040).
>phanneman MC-PER SERVING: 322.5CAL, 6.6G fat (18.7% cff) >eat-lf
Mailing List 1998-Jan Archive Notes: Lee's Intro: George Bay of the
famous Bay's English Muffins in Chicago had his kitchen create this
recipe for me. It is as delicious as their muffins. Recipe by: Lee
Bailey's Soup Meals Recipe by Gloria Rose: Low-Fat Cooking for Good
Health (1996) Posted to Digest eat-lf.v097.n026 by KitPATh
<phannema@wizard.ucr.edu> on Jan 22, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 289
Calories From Fat: 43
Total Fat: 5g
Cholesterol: 10.2mg
Sodium: 583.6mg
Potassium: 69.9mg
Carbohydrates: 51.8g
Fiber: 1.6g
Sugar: 2.4g
Protein: 8.2g


Scale this recipe to Servings [?]